Can I use another type of meat instead of venison?

Yes, you can substitute venison with other lean meats like beef, turkey, or beef if you prefer a more traditional sausage flavor.

What type of smoker should I use?

You can use any smoker, including electric, charcoal, or pellet smokers. The key is maintaining a steady temperature of 160°F (70°C) for slow smoking.

Can I make these Spicy Smoked Venison Jalapeño Cheddar Sausage without the casing?

Yes, you can form the sausage mixture into patties instead of using casings. The flavor remains the same, though the texture will be slightly different.

How spicy is this sausage?

The level of spice depends on whether you include the seeds from the jalapeños and how much cayenne pepper you add. For less heat, remove the jalapeño seeds and skip the cayenne.

Spicy Smoked Venison Jalapeño Cheddar Sausage

Description

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

Ingredients

Scale

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

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