Venison Jalapeño-Cheddar Summer Sausage

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Venison Jalapeño-Cheddar Summer Sausage

Ingredients:

  • 3 pounds venison, ground
  • 3 tablespoons tender quick
  • 1 cup cold water
  • 2 teaspoons mustard seed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoon liquid smoke
  • 2 jalapeño peppers (or to taste), seeded and minced
  • 1½ cups shredded cheddar cheese

Directions:

  1. Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeño peppers and cheese; mix well.
  2. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
  3. Preheat oven to 170°F and line a baking sheet with foil. 
  4. Unwrap the sausage logs and place on the prepared baking pan.
  5. Bake for a few hours or until the internal temperature reads 165˚F. 
  6. Cool to room temperature and dab excess oil. Slice and serve.

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