Description
Learn how to make a delicious Smoked Venison Jalapeño Cheddar Sausage with this easy recipe. Perfect for a flavorful and unique twist on traditional sausages!
Ingredients
Scale
- 2 pounds (907 g) venison (900 grams)
- 1 pound (454 g) beef fat (450 grams)
- 1 cup (240 ml) sharp cheddar cheese, shredded (115 grams)
- 2 jalapeño peppers, finely chopped
- 2 tablespoons (30 ml) kosher salt (30 grams)
- 1 tablespoon (15 ml) ground black pepper (15 grams)
- 1 tablespoon (15 ml) smoked paprika (15 grams)
- 1 tablespoon (15 ml) garlic powder (15 grams)
- 1 tablespoon (15 ml) onion powder (15 grams)
- 1 teaspoon (5 ml) crushed red pepper flakes (5 grams)
- 1 teaspoon (5 ml) coriander powder (5 grams)
- 1 cup (240 ml) ice water (240 milliliters)
- Natural beef casings, soaked and rinsed
Instructions
- Cut the venison and beef fat into small cubes for easier grinding.
- Grind the cubed venison and beef fat through a medium plate on your meat grinder.
- Transfer the ground meat to a large mixing bowl.
- Add the shredded cheddar cheese and finely chopped jalapeños to the meat mixture.
- Sprinkle in the kosher salt, ground black pepper, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, and coriander powder.
- Mix the spices and cheese into the meat thoroughly until well combined.
- Gradually add the ice water to the meat mixture, mixing continuously for even distribution.
- Ensure the mixture is sticky and uniform, indicating proper blending.
- Rinse the natural beef casings under cold water to remove excess salt.
- Fit the casing onto your sausage stuffer, leaving a few inches at the end.
- Carefully fill the casing with the sausage mixture, avoiding air pockets.
- Twist the filled casing into links of your desired size.
- Preheat your smoker to 225°F (107°C).
- Hang or place the sausages in the smoker, ensuring they are not touching.
- Smoke the sausages for 2-3 hours, or until the internal temperature reaches 160°F (71°C).
- Remove sausages from the smoker and allow them to cool slightly.
- Store the sausages in the refrigerator or freeze them for later use.
Notes
- Ensure the venison and beef fat are thoroughly chilled before grinding to maintain texture and prevent smearing.
- Adjust the amount of jalapeños based on your spice preference, keeping in mind the heat will intensify during smoking.
- Thoroughly soak and rinse the natural beef casings to remove any unwanted flavors and ensure a clean final product.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Smoking
- Cuisine: Various
Nutrition
- Calories: Varies
- Fat: Varies
- Protein: Varies
Keywords: smoked venison, jalapeño cheddar, sausage recipe, spicy sausage, homemade sausage, venison sausage