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### Equipment Needed:
– Sausage stuffer (manual or electric)
– Meat grinder (if you are grinding the meat yourself)
– Large mixing bowl
– Smoker or oven (for cooking)
– Butcher’s twine or kitchen string (for tying the sausages)
– Thermometer (to monitor the internal temperature)
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### Instructions:
#### Step 1: Preparing the Meat Mixture
Start by preparing your venison and pork fat. If you’re grinding the meat yourself, use a meat grinder to grind the venison and pork fat into a coarse or medium grind. A 50/50 mix of venison and pork fat ensures that the sausage will have the perfect texture and moisture content. If you’ve bought pre-ground venison, simply mix it with the pork fat and continue with the next steps.
1. **Mix the Meat and Fat**: In a large mixing bowl, combine the ground venison and pork fat. Use your hands or a spatula to mix them thoroughly, making sure they are evenly combined.
2. **Add the Seasonings**: To the meat mixture, add the salt, pepper, garlic powder, onion powder, paprika, crushed red pepper flakes, mustard seed, and curing salt (if using). Mix well so that the spices are evenly distributed throughout the meat.
3. **Add Cheese and Jalapeños**: Once the spices are fully mixed in, fold in the cubed cheddar cheese and chopped jalapeños. Be careful not to overmix at this stage, as you want to keep the cheese and jalapeños intact, adding texture and flavor in every bite. The ice or cold water can be added at this stage to help keep the mixture firm and easy to stuff into the casings.
4. **Chill the Mixture**: To make the sausage stuffing process easier, place the sausage mixture in the refrigerator for at least 30 minutes. This helps the fats firm up and makes the stuffing process much smoother.
#### Step 2: Stuffing the Sausage Casings
Prepare your casings by soaking them in warm water for about 30 minutes (if using natural hog casings). Once softened, rinse them thoroughly to remove any salt. You’ll need about 2-3 feet of casings depending on how large you want each sausage to be.
1. **Stuff the Sausage**: Set up your sausage stuffer and begin stuffing the meat mixture into the casings. Make sure to stuff the casings tightly, but avoid overstuffing, as the sausage can burst while cooking. Tie off each sausage at the ends with butcher’s twine or kitchen string. Twist sausages into links as you go.
2. **Tie Off the Ends**: Once all the mixture is in the casings, tie off the open ends of the sausages securely. If you’re making multiple sausages, make sure to twist each sausage in between to form separate links.
#### Step 3: Smoking or Cooking the Sausages
Now comes the fun part—the cooking process. You have two options for cooking your Venison Jalapeño Cheddar Summer Sausage: smoking or baking.
**Option 1: Smoking the Sausages**
Smoking adds an incredible depth of flavor to the sausages, and it’s the traditional way to prepare summer sausage.
1. **Preheat the Smoker**: Preheat your smoker to 180°F (82°C). If using wood chips, hickory or applewood works wonderfully with the flavors of venison and cheddar.
2. **Smoke the Sausages**: Place the sausages in the smoker and cook for about 2-3 hours, or until the internal temperature reaches 160°F (71°C). You may need to adjust the temperature as you go to ensure even smoking.
3. **Cool the Sausages**: Once the sausages have reached the desired internal temperature, remove them from the smoker and let them cool completely. You can refrigerate them at this stage or enjoy them fresh!
**Option 2: Baking the Sausages**
If you don’t have a smoker, you can bake the sausages in the oven.
1. **Preheat the Oven**: Preheat your oven to 300°F (150°C).
2. **Bake the Sausages**: Place the sausages on a baking rack set over a baking sheet, and cook for about 1.5-2 hours, or until the internal temperature reaches 160°F (71°C). Be sure to check the sausages with a thermometer to ensure they are fully cooked.
#### Step 4: Slicing and Enjoying
Once the sausages have cooled, slice them into 1/4-inch thick rounds or to your preferred thickness. The combination of sharp cheddar and spicy jalapeño will deliver a burst of flavor with each bite. Serve the sausages as an appetizer, on a charcuterie board, or simply as a savory snack.
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### Why This Venison Jalapeño Cheddar Summer Sausage Recipe is a Must-Try
This recipe combines the earthy richness of venison with the bold flavors of cheddar cheese and the fiery heat of jalapeños, creating a sausage that’s both satisfying and packed with flavor. The smooth, creamy cheddar adds a delightful contrast to the heat of the jalapeños, while the venison offers a lean, robust foundation. Plus, smoking or baking the sausages adds an irresistible depth of flavor that makes them the perfect treat for any meat lover.
### Tips for Success:
– **Use High-Quality Venison**: Fresh venison provides the best flavor and texture for this recipe, so use meat that is freshly processed and ground.
– **Balance the Heat**: Adjust the number of jalapeños based on your spice tolerance. You can also remove the seeds from the peppers if you prefer a milder heat.
– **Make it Your Own**: Feel free to experiment with additional seasonings or ingredients, such as adding a splash of hot sauce, smoked paprika, or even fresh cilantro for a twist.
### Conclusion
This **Venison Jalapeño Cheddar Summer Sausage** recipe is perfect for those who love bold, spicy flavors and want to create something truly unique with their venison. It’s a fantastic way to make use of your game meat while impressing your family and friends with a flavorful, homemade snack that’s perfect for any occasion. Whether you’re enjoying it with crackers, cheese, or just straight off the cutting board, this summer sausage will definitely become a favorite in your repertoire.
