Venison Jalapeño Cheddar Summer Sausage (Smoky and Sliceable)

Name: Venison Jalapeño Cheddar Summer Sausage (Smoky and Sliceable)
Total time: 245 min
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

myhomemaderecipe.com

Make smoky Venison Jalapeño Cheddar Summer Sausage with lean deer meat, pork, jalapeños, and cheddar. It slices clean for crackers, boards, lunches, and…

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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