Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison and pork butt, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes and refrigerate for 24 hours.
The next day, stuff into 32 - 35mm natural hog casings, you can link them every 6" or to 18", and allow to air dry for 2 - 4 hours (I use a fan) to make sure they are dry (the casings) enough.
Hot smoke (185* - 225* F.) over oak or hickory until the internal temperature reaches 155 degrees F (75 degrees C), 2 to 3 hours.
Cool the sausages in an ice bath for about 3 - 5 minutes and place on a rack or hang them for 4 - 6 hours to bloom.
Seal-A-Meal them for freezer storage and grill them when ready to eat.
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 343 (68%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 143.8mg||44 %|
|Sodium 189.6mg||7 %|
|Potassium 586.3mg||15 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.1g|
|Protein 36.7g||52 %|
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Calories per serving: 505
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