Description
Discover a mouthwatering recipe for Smoked Venison Summer Sausage with Jalapeño and Cheese. Learn how to create this delicious and spicy sausage at home!
Ingredients
Scale
- 2 pounds (907 g) (907 grams) ground beef
- 2 teaspoons (10 ml) kosher salt (10 grams)
- 1 teaspoon (5 ml) black pepper (2 grams)
- 1 teaspoon (5 ml) mustard seeds (2 grams)
- 1 teaspoon (5 ml) garlic powder (2 grams)
- 1 teaspoon (5 ml) onion powder (2 grams)
- 1/2 teaspoon (3 ml) crushed red pepper flakes (1 gram)
- 1/2 teaspoon (3 ml) ground coriander (1 gram)
- 1/4 cup (60 ml) non-fat dry milk powder (30 grams)
- 1/2 cup (120 ml) cold water (120 milliliters)
- 1/2 cup (120 ml) diced bell peppers (60 grams)
- 1 cup (240 ml) diced halal-friendly cheese (115 grams)
Instructions
- In a large bowl, combine ground venison and ground beef.
- Add kosher salt, black pepper, mustard seeds, garlic powder, onion powder, crushed red pepper flakes, and ground coriander.
- Mix the spices into the meat thoroughly using your hands or a spatula.
- Sprinkle the non-fat dry milk powder over the meat mixture.
- Pour in the cold water and mix until the ingredients are well combined and the mixture is sticky.
- Fold in the diced jalapeños and diced cheddar cheese into the meat mixture.
- Divide the meat mixture into two equal portions.
- Shape each portion into a log about 2 inches in diameter.
- Wrap each log tightly in plastic wrap and refrigerate for at least 24 hours.
- Preheat your smoker to 175°F (80°C).
- Remove the sausage logs from the refrigerator and unwrap them.
- Place the sausage logs on the smoker grates.
- Smoke the sausages for 3-4 hours, or until the internal temperature reaches 155°F (68°C).
- Remove the sausages from the smoker and let them cool to room temperature.
- Wrap the sausages in aluminum foil and refrigerate until ready to serve.
- Slice the sausages into desired thickness and serve chilled or at room temperature.
Notes
- Adjust the amount of crushed red pepper flakes to your preference for a spicier flavor.
- Try using pepper jack or smoked gouda cheese for a unique taste profile.
- Wrap the sausage logs tightly in plastic wrap to maintain their shape while chilling.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 600
- Fat: 35g
- Protein: 50g
Keywords: smoked venison, summer sausage, jalapeño cheese, homemade sausage, spicy meat, game meat