Venison Cheddar-jalapeno Smoked Sausage Recipe

Good jalapeno flavor but little heat if made as directed.

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INGREDIENTS

1 cup Cold water or Lager beer
2 tablespoons Curing Mixture ; (Morton's Tender Quick)
2 teaspoons Mustard seed
1 tablespoon Garlic powder
1 Tablespoon Course Ground Black Pepper
1 Tablespoon Liquid smoke
2.5 pounds Lean ground Wild Game meat ; 1/4" plate
1 cup Cheddar cheese ; High tempreture shredded
2 Jalapeno peppers
2.5 pounds Pork Butt, ground ; 3/16" plate

Servings

INSTRUCTIONS

Directions

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.

NOTES

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Venison Cheddar-jalapeno Smoked Sausage Recipe

1 cup Cold water or Lager beer 
2 tablespoons Curing Mixture (Morton's Tender Quick)
2 teaspoons Mustard seed 
1 tablespoon Garlic powder 
1 Tablespoon Course Ground Black Pepper 
1 Tablespoon Liquid smoke 
2.5 pounds Lean ground Wild Game meat 1/4" plate
1 cup Cheddar cheese High tempreture shredded
2  Jalapeno peppers 
2.5 pounds Pork Butt, ground 3/16" plate

Directions 
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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Jalapeno Cheddar Sausage
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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 12 Servings

Calories: 505
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 505

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