Homemade venison summer sausage is made with ground meat, liquid smoke, garlic, Cheddar, and jalapeños, then baked in the oven for a flavorful snack.
Preparation Time
30 mins
Cooking Time
1 hr 30 mins
Total Time
2 hr
Calories
48 Calories
Recipe Instructions
Step 1
Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
Step 2
Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
Step 3
Remove foil from sausage logs and place them onto the prepared baking sheet.
Step 4
Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Ingredients
1 cup cold water
1 cup shredded Cheddar cheese
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 jalapeno peppers, seeded and minced
2 teaspoons mustard seed
2 teaspoons liquid smoke flavoring
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
