Best Venison Cheddar Jalapeno Summer Sausage Recipes

VENISON CHEDAR-JALAPENO SUMMER SAUSAGE

Venison Chedar-Jalapeno Summer Sausage image

Make and share this Venison Chedar-Jalapeno Summer Sausage recipe from Food.com.

Provided by Chef GreanEyes

Categories Deer

Time P1DT30m

Yield 2 sausages, 20 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cold water
3 tablespoons morton tender quick
2 teaspoons mustard seeds
1 teaspoon garlic powder
1 teaspoon fresh coarse ground black pepper
2 teaspoons liquid smoke flavoring
3 lbs lean ground venison
1 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced

Steps:

Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

Nutrition Facts : Calories 109.1, Fat 4.9, SaturatedFat 2.3, Cholesterol 54.5, Sodium 51.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 14.9

GRAMPS' VENISON SUMMER SAUSAGE

Gramps' Venison Summer Sausage image

This recipe has been going around in our family for years. Each year around hunting season, my gramps would make this for all the hunters and family that were visiting for the season.

Provided by dcg3269

Categories Meat and Poultry Recipes Game Meats Venison

Time P3DT8h20m

Yield 25

Number Of Ingredients 6

Ingredients

5 pounds ground venison
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
2 ½ teaspoons garlic salt
2 ½ teaspoons ground black pepper
1 teaspoon liquid smoke flavoring

Steps:

Place the venison in a large mixing bowl. Sprinkle with the curing mixture, mustard seed, garlic salt, pepper, and liquid smoke. Mix well with your hands until the mixture is evenly blended and begins to stick together, about 2 minutes.
Cover the bowl with plastic wrap and refrigerate for 3 days, mixing well each day.
Preheat an oven to 200 degrees F (95 degrees C).
Divide the mixture into 5 one-pound logs, place onto a broiler pan, and place a sheet of aluminum foil on top to cover.
Bake in the preheated oven until the logs are no longer pink in the center, and an instant-read thermometer inserted into the center reads 160 degrees F (70 degrees C), 6 to 8 hours. Turn the meat once or twice during cooking. Allow to cool before slicing thinly and serving.

Nutrition Facts : Calories 101.8 calories, Carbohydrate 0.3 g, Cholesterol 68.5 mg, Fat 2.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 0.9 g, Sodium 774.3 mg