Venison Jalapeño Cheddar Summer Sausage is a delightful twist on the classic summer sausage, combining the rich flavor of venison with a bold kick from jalapeños and the creamy goodness of cheddar cheese. Perfect for outdoor adventures, barbecues, or snacking, this sausage recipe balances spice, texture, and smokiness in every bite. Whether you’re a seasoned sausage maker or a hunter looking for a way to use your venison, this recipe is a winner. The addition of jalapeños and high-temp cheddar ensures every bite is flavorful, and smoking the sausages imparts a savory, rich depth that’s hard to resist.
Ingredients:
- 5 lbs ground venison
- 1 lb ground pork (optional, for added fat)
- 1 ½ cups high-temp cheddar cheese, diced
- 4-6 jalapeños, seeded and finely chopped
- ¼ cup non-fat dry milk powder
- 3 tbsp kosher salt
- 1 tbsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp mustard seeds
- 1 tsp curing salt (Prague Powder #1)
- 1 cup cold water
Instructions:
- Combine Ingredients: In a large bowl, add 5 lbs of ground venison and, if using, 1 lb of ground pork to provide additional fat. The pork helps balance the lean venison, making for a juicier sausage. Add ¼ cup of non-fat dry milk powder, 3 tbsp kosher salt, 1 tbsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp mustard seeds, and 1 tsp curing salt (Prague Powder #1). The curing salt helps preserve the sausage and imparts that classic cured meat flavor.
- Add Water Gradually: Slowly pour in 1 cup of cold water, mixing everything with your hands or a sturdy spatula. The cold water helps the ingredients bind together and ensures even distribution of flavors.
- Fold in Cheddar and Jalapeños: Gently fold in the 1 ½ cups of diced high-temp cheddar cheese and 4-6 finely chopped jalapeños. Make sure the cheese and jalapeños are spread evenly throughout the mixture. The high-temp cheddar is designed to hold its shape during smoking, ensuring you get cheesy pockets of goodness in every bite, while the jalapeños add a pleasant heat.
- Shape and Refrigerate: Divide the sausage mixture into equal portions. Shape each portion into logs, or if you have sausage casings, stuff the mixture into them. Wrap the logs in plastic wrap and place them in the refrigerator for at least 24 hours. This step is crucial as it allows the flavors to meld and the curing salt to do its job.
- Prepare the Smoker: Preheat your smoker to 175°F (80°C). Remove the plastic wrap from the sausages and place them on the smoker grates, ensuring they have enough space between them for the smoke to circulate evenly.
- Smoke the Sausages: Smoke the sausages for 4-5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to check the temperature. Smoking at a low temperature ensures the sausages cook slowly, absorbing all the smoky goodness while remaining juicy.
- Cool and Serve: Once the sausages have reached the desired internal temperature, remove them from the smoker. Let them cool completely before slicing. This allows the flavors to settle and makes slicing easier. Serve as an appetizer, snack, or part of a charcuterie board.
Serving Suggestions:
Venison Jalapeño Cheddar Summer Sausage is incredibly versatile. Serve it as part of a charcuterie board with crackers, cheese, and pickles for an appetizer that will wow your guests. It’s also excellent sliced and added to sandwiches, or simply paired with mustard and pretzels for a tasty snack. For a fuller meal, dice the sausage and toss it into pasta or salads for a smoky, cheesy twist.
The sausage pairs well with dark beers, smoky wines, or even a refreshing cider to balance the spice from the jalapeños. You can serve it hot or cold, making it a great option for picnics, camping trips, or game-day snacks.
Helpful Tips:
- Adjust the Spice Level: The number of jalapeños used can be adjusted depending on your preference for heat. If you prefer a milder sausage, use fewer jalapeños or remove all the seeds. For a spicier version, leave some seeds in or even add more jalapeños to the mix.
- High-Temp Cheese: Make sure to use high-temp cheddar cheese. This special cheese is designed to withstand the high heat of smoking without melting completely, ensuring you get those delicious chunks of cheese in each bite.
- Curing Salt: Don’t skip the curing salt (Prague Powder #1), as it is essential for preserving the sausage, adding that signature cured flavor, and ensuring food safety when smoking.
- Storage: After smoking, store the sausages in the fridge for up to a week. For longer storage, wrap them tightly in plastic wrap or vacuum seal and freeze. When ready to eat, simply thaw and enjoy cold or reheat.
- Smoking Time: Smoking time may vary slightly depending on the thickness of your sausages and your smoker’s performance. Always use a meat thermometer to ensure the sausages have reached 155°F (68°C) internally for safe consumption.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 22g
- Fat: 18g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 800mg
Time:
- Prep Time: 30 minutes
- Smoking Time: 4-5 hours
- Total Time: 5 hours 30 minutes
- Servings: 8-10 servings
Conclusion:
This Venison Jalapeño Cheddar Summer Sausage is a delicious, smoky, and slightly spicy sausage that’s perfect for any occasion. Whether you’re making it for a special event or just to have on hand for snacking, this recipe is guaranteed to impress. The combination of venison’s rich, lean flavor with the creaminess of cheddar and the heat from jalapeños creates a sausage that’s hard to resist.
If you’ve been looking for a creative way to use venison, this recipe is it. The smoking process gives the sausage an incredible depth of flavor, while the cheddar and jalapeños add texture and spice. Enjoy this Venison Jalapeño Cheddar Summer Sausage with friends and family for an unforgettable treat!
Recipe Card
Venison Jalapeño Cheddar Summer Sausage
Ingredients
- – 5 lbs ground venison
- – 1 lb ground pork optional, for added fat
- – 1 ½ cups high-temp cheddar cheese diced
- – 4-6 jalapeños seeded and finely chopped
- – ¼ cup non-fat dry milk powder
- – 3 tbsp kosher salt
- – 1 tbsp black pepper
- – 2 tsp garlic powder
- – 2 tsp onion powder
- – 2 tsp mustard seeds
- – 1 tsp curing salt Prague Powder #1
- – 1 cup cold water
Instructions
- **Combine Ingredients**: In a large bowl, add 5 lbs of ground venison and, if using, 1 lb of ground pork to provide additional fat. The pork helps balance the lean venison, making for a juicier sausage. Add ¼ cup of non-fat dry milk powder, 3 tbsp kosher salt, 1 tbsp black pepper, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp mustard seeds, and 1 tsp curing salt (Prague Powder #1). The curing salt helps preserve the sausage and imparts that classic cured meat flavor.
- **Add Water Gradually**: Slowly pour in 1 cup of cold water, mixing everything with your hands or a sturdy spatula. The cold water helps the ingredients bind together and ensures even distribution of flavors.
- **Fold in Cheddar and Jalapeños**: Gently fold in the 1 ½ cups of diced high-temp cheddar cheese and 4-6 finely chopped jalapeños. Make sure the cheese and jalapeños are spread evenly throughout the mixture. The high-temp cheddar is designed to hold its shape during smoking, ensuring you get cheesy pockets of goodness in every bite, while the jalapeños add a pleasant heat.
- **Shape and Refrigerate**: Divide the sausage mixture into equal portions. Shape each portion into logs, or if you have sausage casings, stuff the mixture into them. Wrap the logs in plastic wrap and place them in the refrigerator for at least 24 hours. This step is crucial as it allows the flavors to meld and the curing salt to do its job.
- **Prepare the Smoker**: Preheat your smoker to 175°F (80°C). Remove the plastic wrap from the sausages and place them on the smoker grates, ensuring they have enough space between them for the smoke to circulate evenly.
- **Smoke the Sausages**: Smoke the sausages for 4-5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to check the temperature. Smoking at a low temperature ensures the sausages cook slowly, absorbing all the smoky goodness while remaining juicy.
- **Cool and Serve**: Once the sausages have reached the desired internal temperature, remove them from the smoker. Let them cool completely before slicing. This allows the flavors to settle and makes slicing easier. Serve as an appetizer, snack, or part of a charcuterie board.