Spicy Smoked Venison Jalapeño Cheddar Sausage – Bold & Flavorful!

For lovers of game meat and bold flavors, few things compare to the tantalizing taste of Spicy Smoked Venison Jalapeño Cheddar Sausage. This homemade sausage recipe combines the rich, earthy taste of venison with the sharp creaminess of cheddar cheese, the heat of fresh jalapeños, and a smoky finish that transforms each bite into a flavor explosion. Perfect for outdoor grilling, a charcuterie board, or slicing up as a snack, this sausage delivers on heat and savoriness while showcasing the deep flavors of wild venison. Whether you’re an experienced sausage maker or trying your hand at it for the first time, this Spicy Smoked Venison Jalapeño Cheddar Sausage recipe is straightforward and sure to impress.

Ingredients for Spicy Smoked Venison Jalapeño Cheddar Sausage

• 3 pounds ground venison
• 1 cup shredded cheddar cheese
• 1/2 cup diced fresh jalapeños (seeds removed for less heat)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1/2 cup cold water
• 1/4 cup curing salt (such as Prague Powder #1)
• Sausage casings, soaked in water

Directions for Spicy Smoked Venison Jalapeño Cheddar Sausage

1. Prepare the Venison Mixture: In a large bowl, combine the ground venison, ensuring it is free of any bones or hard pieces.
2. Add Cheese and Jalapeños: Mix in the shredded cheddar cheese and diced jalapeños, evenly distributing them throughout the meat. If you prefer less heat, remember to remove the seeds from the jalapeños.
3. Prepare the Spice Mix: In a separate bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if desired). Stir well.
4. Season the Meat: Sprinkle the spice mix over the venison, cheese, and jalapeños. Mix thoroughly, ensuring the spices are evenly spread throughout the meat.
5. Add Water and Curing Salt: Gradually stir in the cold water to help bind the mixture and create a slightly sticky texture. Then, add the curing salt, mixing it well to ensure the curing process is effective.
6. Stuff the Casings: Rinse the sausage casings under cold water, then load them onto your sausage stuffer. Carefully fill the casings with the venison mixture, avoiding any air pockets.
7. Tie and Prick the Casings: Once the casings are stuffed, tie off the ends of each sausage. Prick any visible air bubbles with a pin to ensure even smoking.
8. Cure the Sausages: Hang the sausages in a cool, dry place for 24 hours to allow the curing process to take place.
9. Smoke the Sausages: Preheat your smoker to 160°F (70°C). Place the sausages in the smoker and smoke them for 3-4 hours, or until they reach an internal temperature of 155°F (68°C).
10. Cool and Serve: After smoking, allow the sausages to cool before slicing. Serve them as part of a meal or enjoy as a delicious snack!

Prep Time

• Prep Time: 20 minutes
• Cooking Time: 4 hours
• Curing Time: 24 hours
• Total Time: 24 hours 20 minutes

Kcal per Serving

• Calories: 350 kcal (per 3 oz serving)
• Servings: 12 servings

Tips for Spicy Smoked Venison Jalapeño Cheddar Sausage

• Adjust Heat: If you prefer a milder sausage, remove the seeds from the jalapeños and reduce the amount of cayenne pepper.
• Use Fresh Meat: Ensure the venison is fresh, as this will greatly improve the texture and taste of your sausages.
• Cheese Options: While cheddar adds a creamy, sharp contrast to the heat, you can experiment with other types of cheese like pepper jack for more spice or gouda for a smoky flavor.
• Sausage Storage: Store any leftover sausages in the refrigerator for up to a week, or vacuum-seal and freeze them for up to three months.

Benefits of Spicy Smoked Venison Jalapeño Cheddar Sausage

• Rich in Protein: Venison is an excellent source of lean protein, perfect for those looking for a high-protein diet without excess fat.
• Nutrient Dense: Venison is packed with essential vitamins and minerals such as iron, zinc, and B vitamins, contributing to overall health and energy levels.
• Customizable Heat: With jalapeños and cayenne pepper, you can tailor the spiciness of the sausage to your personal preference, making it versatile for different palates.

Conclusion

Spicy Smoked Venison Jalapeño Cheddar Sausage is a true delight for those who crave bold flavors and enjoy the process of making homemade sausages. The combination of wild venison, spicy jalapeños, creamy cheddar, and aromatic spices creates a unique sausage that’s perfect for smoking. Whether served as part of a hearty breakfast, added to a charcuterie board, or enjoyed on its own, this sausage brings together the best of game meat and spice. With simple preparation steps and customizable flavors, it’s a recipe you’ll want to make again and again!

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Spicy Smoked Venison Jalapeño Cheddar Sausage – Bold & Flavorful!

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Fire up your grill for this spicy smoked venison jalapeño cheddar sausage—packed with heat, smoky goodness, and cheesy perfection!

• Total Time: 24 hours 20 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 3 pounds ground venison
• 1 cup shredded cheddar cheese
• 1/2 cup diced fresh jalapeños (seeds removed for less heat)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1/2 cup cold water
• 1/4 cup curing salt (such as Prague Powder #1)
• Sausage casings, soaked in water

Instructions

• Prepare the Venison Mixture: In a large bowl, combine the ground venison, ensuring it is free of any bones or hard pieces.
• Add Cheese and Jalapeños: Mix in the shredded cheddar cheese and diced jalapeños, evenly distributing them throughout the meat. If you prefer less heat, remember to remove the seeds from the jalapeños.
• Prepare the Spice Mix: In a separate bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if desired). Stir well.
• Season the Meat: Sprinkle the spice mix over the venison, cheese, and jalapeños. Mix thoroughly, ensuring the spices are evenly spread throughout the meat.
• Add Water and Curing Salt: Gradually stir in the cold water to help bind the mixture and create a slightly sticky texture. Then, add the curing salt, mixing it well to ensure the curing process is effective.
• Stuff the Casings: Rinse the sausage casings under cold water, then load them onto your sausage stuffer. Carefully fill the casings with the venison mixture, avoiding any air pockets.
• Tie and Prick the Casings: Once the casings are stuffed, tie off the ends of each sausage. Prick any visible air bubbles with a pin to ensure even smoking.
• Cure the Sausages: Hang the sausages in a cool, dry place for 24 hours to allow the curing process to take place.
• Smoke the Sausages: Preheat your smoker to 160°F (70°C). Place the sausages in the smoker and smoke them for 3-4 hours, or until they reach an internal temperature of 155°F (68°C).
• Cool and Serve: After smoking, allow the sausages to cool before slicing. Serve them as part of a meal or enjoy as a delicious snack!

Notes

• Adjust heat by removing jalapeño seeds or reducing cayenne pepper
• Use fresh venison for best texture and taste
• Experiment with different cheese options
• Store in refrigerator up to a week or freeze for up to three months

• Author: Emily
• Prep Time: 20 minutes (plus 24 hours curing time)
• Cook Time: 4 hours
• Category: Main Dish
• Method: Smoking
• Cuisine: American, Game

Nutrition

• Serving Size: 3 oz
• Calories: 350 kcal
• Sugar: N/A
• Sodium: N/A
• Fat: N/A
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: N/A
• Fiber: N/A
• Protein: High
• Cholesterol: N/A

Keywords: venison, sausage, spicy, jalapeño, cheddar, smoked, game meat, homemade sausage