Venison Jalapeño Cheddar Summer Sausage (Smoky and Sliceable) - My Home Made Recipe

Ingredients

• 3 lb (1.36 kg) ground venison, very cold
• 1 lb (450 g) ground pork shoulder or fatty pork trim, very cold
• 4 tablespoons sugar-based curing mix, such as Morton Tender Quick, or the package amount for 4 lb meat
• 1 cup (240 ml) ice-cold water
• 2 teaspoons mustard seed
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon coarse black pepper
• 1 teaspoon smoked paprika
• 2 teaspoons liquid smoke
• 2-3 jalapeños, seeded and finely minced
• 1 1/2 cups (170 g) high-temp cheddar cheese, small dice