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Venison Jalapeño Cheddar Summer Sausage

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.
Prep Time30 minutes
Active Time5 hours
Total Time5 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: Venison Jalapeño Cheddar Summer Sausage
Yield: 8

Materials

  • - 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.