Ingredients:
- 2 lbs ground venison
- 1 lb ground pork
- 2 tsp curing salt (Prague Powder #1)
- 2 tbsp kosher salt
- 2 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp mustard seed
- 1 tsp smoked paprika
- 1/2 cup diced jalapeños (fresh or pickled)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup ice-cold water
- Natural or collagen casings (optional)
Directions:
- In a large bowl, combine the ground venison, ground pork, curing salt, kosher salt, black pepper, garlic powder, onion powder, mustard seed, and smoked paprika. Mix well until fully incorporated.
- Fold in the diced jalapeños and shredded cheddar cheese. Add the ice-cold water to help with binding and moisture.
- If using casings, soak them according to package instructions and stuff the meat mixture into the casings, forming sausages. If not using casings, shape the meat into logs.
- Preheat your smoker to 180°F (82°C). Place the sausages (or logs) directly on the smoker racks.
- Smoke for 4-5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to ensure doneness.
- Allow the sausages to cool completely before slicing. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 5 hours 20 minutes
Kcal: 300 kcal | Servings: 10 servings
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