Venison Jalapeño Cheddar Summer Sausage (Print version)
Smoky venison summer sausage with jalapeños and cheddar, cured overnight and cooked low until firm, juicy, and sliceable.
# Ingredients:
For the sausage logs
01 -
3 lb (1.36 kg) ground venison, very cold
02 -
1 lb (450 g) ground pork shoulder or fatty pork trim, very cold
03 -
4 tablespoons sugar-based curing mix, such as Morton Tender Quick, or the package amount for 4 lb meat
04 -
1 cup (240 ml) ice-cold water
05 -
2 teaspoons mustard seed
06 -
1 1/2 teaspoons garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon coarse black pepper
09 -
1 teaspoon smoked paprika
10 -
2 teaspoons liquid smoke
11 -
2-3 jalapeños, seeded and finely minced
12 -
1 1/2 cups (170 g) high-temp cheddar cheese, small dice
# Instructions:
01 -
In a large chilled bowl, stir the curing mix, cold water, mustard seed, garlic powder, onion powder, black pepper, smoked paprika, and liquid smoke until the curing mix is dissolved.
02 -
Add the cold venison and pork. Mix with clean hands or a stand mixer paddle on low until the meat looks sticky and holds together, about 3-4 minutes.
03 -
Fold in the minced jalapeños and high-temp cheddar until evenly distributed. Keep the mixture cold while you work.
04 -
Divide into 3 equal portions. Roll each portion into a tight log about 2 1/2 inches thick, wrap tightly in plastic wrap or foil, and refrigerate for 12-24 hours.
05 -
Heat a smoker or oven to 170-185°F. Unwrap the logs and set them on a rack over a lined pan, leaving space around each one.
06 -
Smoke or bake until the center of each log reaches 160°F on an instant-read thermometer, usually 3-4 hours depending on thickness.
07 -
Let the logs rest at room temperature for 30 minutes, then refrigerate until fully chilled. Slice cold and serve with crackers, mustard, and pickles.
# Good to know:
01 -
Chill the shaped logs 12-24 hours before cooking.
02 -
Cook to an internal temperature of 160°F.
03 -
This homemade version should be refrigerated or frozen, not stored at room temperature.