Kristy Cook
Venison Jalapeño Cheddar Summer Sausage is a delicious and flavorful treat that brings together the rich taste of venison, the sharpness of cheddar cheese, and the spicy kick of jalapeños. This sausage is perfect for outdoor gatherings, barbecues, or as a savory snack. Making your own summer sausage allows you to control the ingredients and customize the flavor to your liking. In this article, we’ll guide you through the process of creating this delectable sausage from scratch.
Ingredients
• 1 lb ground venison
• 1/2 lb ground pork fat (or substitute with pork shoulder)
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced pickled jalapeños
• 2 tablespoons curing salt
• 1 tablespoon garlic powder
• 1 tablespoon cracked black pepper
• 1 teaspoon liquid smoke
• 1 teaspoon mustard seeds
• 1/2 teaspoon paprika
• Natural hog casings, soaked in water
Directions
1. Combine Ingredients: In a large bowl, combine ground venison, ground pork fat, cheddar cheese, pickled jalapeños, curing salt, garlic powder, black pepper, liquid smoke, mustard seeds, and paprika. Mix thoroughly until well combined.
2. Marinate: Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
3. Prepare Casings: Prepare natural hog casings by rinsing them thoroughly under cold water and soaking them in warm water for at least 30 minutes.
4. Stuff Sausages: Stuff the meat mixture into the casings using a sausage stuffer, tying off the ends to form sausages of desired length.
5. Prick and Twist: Prick any air pockets with a sterile pin and twist the sausages into links.
6. Dry Sausages: Hang the sausages in a cool, dry place or refrigerate uncovered overnight to allow them to dry and develop a pellicle.
7. Cook Sausages: Preheat your smoker or oven to 180°F (82°C). Smoke or bake the sausages until the internal temperature reaches 155°F (68°C), about 4-6 hours.
8. Cool and Store: Remove from heat and let cool completely. Store in the refrigerator or vacuum-seal and freeze for later enjoyment.
Prep Time
30 minutes (+ 24 hours marinating)
Cooking Time
4-6 hours
Total Time
5-7 hours
Kcal Per Serving
320 kcal per sausage
Tips
• Meat Quality: Use high-quality ground venison and pork fat for the best texture and flavor.
• Cheese: Shredded cheddar cheese adds a rich, creamy texture; ensure it’s evenly distributed in the meat mixture.
• Jalapeños: Adjust the amount of diced pickled jalapeños based on your spice preference.
• Curing Salt: Essential for preserving the sausage and enhancing flavor, do not skip this ingredient.
• Smoking: If using a smoker, use wood chips like hickory or apple for a unique flavor.
Benefits
• High Protein: Venison is a lean meat, rich in protein, which supports muscle growth and repair.
• Flavorful: Combining cheddar and jalapeños provides a delightful balance of creamy and spicy flavors.
• Customizable: Making sausage at home allows you to adjust ingredients to suit dietary preferences and flavor profiles.
FAQs
Q: Can I use a different type of cheese?
A: Yes, you can substitute cheddar with other cheeses like pepper jack or gouda, depending on your flavor preference.
Q: How long can I store the sausages?
A: Store in the refrigerator for up to a week or vacuum-seal and freeze for up to three months.
Q: Can I skip the smoking step?
A: Yes, you can bake the sausages instead, but smoking adds a distinct flavor that enhances the overall taste.
Q: Is it necessary to use curing salt?
A: Curing salt is important for preserving the sausage and preventing bacterial growth. Do not omit it.
Q: Can I use fresh jalapeños instead of pickled?
A: Yes, fresh jalapeños can be used, but pickled jalapeños add a tangy flavor that complements the sausage well.
Conclusion
Making Venison Jalapeño Cheddar Summer Sausage at home is a rewarding experience that results in a tasty and nutritious snack. Whether you enjoy it at a barbecue or as a quick protein-rich bite, this sausage is sure to impress. By following these steps, you can create your own delicious summer sausage, tailored to your taste preferences. Enjoy the process and the delightful flavors of homemade sausage!
