Venison Cheddar-Jalapeno Summer Sausage The Best Recipes
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| Venison Cheddar-Jalapeno Summer Sausage |
"This is a nice alternate from everyday summer sausage. The cheddar and jalapenos supply it a chunk of a highly spiced kick this is sure to please at gatherings. We serve this on the 'Beast Feasts' we host each year in which all the dishes are from wild game. This recipe works nicely with pork as properly."
Ingredients :
- 1 cup bloodless water
- 3 tablespoons sugar-based curing combination (along with Morton® Tender Quick®)
- 2 teaspoons mustard seed
- 1 teaspoon garlic powder
- 1 teaspoon coarse floor black pepper
- 2 teaspoons liquid smoke flavoring
- three pounds lean ground venison
- 1 cup shredded Cheddar cheese
- 2 jalapeno peppers, seeded and minced
Instructions :
| Prep : 30M | Cook : 40M | Ready in : P1D |
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- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl till the curing aggregate has dissolved. Mix inside the ground venison, Cheddar cheese, and jalapeno peppers; blend till frivolously mixed and relatively sticky, about 3 minutes. Divide the mixture in 1/2, and roll each 1/2 into 2 inch thick logs. Wrap every log tightly with aluminum foil, and refrigerate for twenty-four hours.
- Preheat an oven to 300 ranges F (150 tiers C). Line a baking sheet with aluminum foil, then put off the foil from the sausage logs, and area them onto the baking sheet.
- Bake within the preheated oven till the inner temperature reaches a hundred and seventy degrees F (75 levels C), 1 half of to two hours. Cool the sausages on a rack until they have got cooled to room temperature. Dab every now and then with a paper towel to soak up extra grease. Slice thinly to serve.
Notes :
- Reynolds® Aluminum foil can be used to hold meals wet, cook dinner it lightly, and make smooth-up easier.
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