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A close up view of sliced smoked venison jalepeno cheddar summer sausage showing the detail of the spices.

Jalapeño Cheddar Venison Summer Sausage

Learn how to make delicious jalapeño cheddar summer sausage with venison! This easy, customizable recipe walks you through grinding venison, seasoning it to perfection, and smoking it for incredible flavor.
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Prep Time 3 hours
Smoking 8 hours
Total Time 11 hours
Course Appetizer
Cuisine American
Servings 200 servings
Calories 8981 kcal

Equipment

  • smoker
  • meat grinder
  • meat mixer
  • sausage stuffer
  • 20 sausage casings size 2.5X20" `
  • digital read thermometer

Ingredients
  

  • 15 pounds Boston butt shoulder roast approximately 2
  • 35 pounds venison
  • 360 grams salt
  • 96 grams black pepper
  • 120 grams mustard seed
  • 36 grams coriander
  • 96 grams garlic powder *see note
  • 288 grams sugar
  • 72 grams cure #1
  • 24 grams ascorbic acid
  • 720 grams powdered milk
  • 288 grams jalapeño peppers dried
  • 64 ounces cheddar cheese high temp cheese or regular extra sharp cheddar
  • 80 ounces water

Instructions
 

Prep the Meat

  1. The meat needs to be near-freezing temperatures— firm but pliable, so that the protein and fat won't smear.
  2. Grind the meat together using a coarse plate, then regrind with a finer plate for your desired texture (we love a 3/16" grind for smooth, even sausage).

Make the Seasoning Blend

  1. Weigh out all spices. Grind whole seeds (like peppercorns and coriander) in a spice or coffee grinder, but leave mustard seeds whole for texture.
  2. In a large bowl, mix the salt, black pepper, mustard seed, coriander, garlic, sugar, cure #1, ascorbic acid, and powdered milk thoroughly.
  3. Store your blend in a mason jar or a large shaker for easy use.

Combine the Meat and Seasonings

  1. Add the ground meat to a mixer, starting it on low speed. Gradually sprinkle in the seasoning blend and slowly add water or beef broth.
  2. Mix thoroughly for 5-10 minutes, watching for the mixture to develop a sticky, stringy texture—this is key for binding. Add the jalapeños and cheddar crumbles during the last few minutes of mixing.

Stuff the Sausage

  1. Soak fibrous casings in warm water (100°F) for about 30 minutes. Prepare 20 casings for this batch, plus a few extras.
  2. Load the sausage stuffer, packing each handful firmly, to push out any air in the meat. Using a large stuffing horn, slide a fibrous casing to the end and firmly stuff the sausage casings. See image below.
  3. Secure the ends with hog rings or butcher twine.
  4. Allow the sausage mix to rest for a minimum of 12 hours to 36 hours. This lets the cure do its job and the flavors to mingle. We either put the sausage in the refrigerator or let it hang in our butcher room at room temperature for better fermentation.

Smoke the Sausage

  1. Preheat your smoker to 130°F and gradually increase the temperature in stages:145°F (1 hour)155°F (1 hour)165°F (1 hour)Final temp 175-190°F until the internal temp reaches 156°F.
  2. Smoke for 6-8 hours, allowing the low, slow heat to infuse flavor. See image above.

Cool and Bloom

  1. Once the sausages are fully cooked, chill them in an ice bath for 30 minutes to an hour. Don't skip this step!
  2. Hang them to dry, then transfer to the fridge for storage.

Notes

  1. Cold meat grinds and mixes better. Freeze your pork and venison until they’re firm but not frozen solid for the best texture.
  2. Start with a coarse grind for hearty texture, then regrind with a finer plate for a smoother finish. A 3/16" plate is our go-to for this recipe.
  3. Don’t rush the mixing! The stringy texture (called myosin development) is what binds the meat and helps the sausage hold together beautifully when cooked.
  4. Soak fibrous casings in warm water to make them flexible and easier to stuff. Always have a few extra casings on hand in case of tears.
  5. Use a meat thermometer to ensure the sausage reaches an internal temperature of 156°F. Undercooked sausage isn’t safe, and overcooked sausage will lose its juiciness.
Storage
The best way to store your game meat summer sausage is in the fridge. Wrap sausages tightly in plastic or zip-lock style bags or vacuum seal for short-term storage in the fridge. For longer storage, freeze them in airtight, vacuum-sealed packaging.
*We prefer to use fresh minced garlic. The conversion is approximately 288 grams of fresh garlic, but can vary with the variety of garlic you use.

Nutrition

Serving: 4ouncesCalories: 8981kcalProtein: 1274gFat: 389gSaturated Fat: 136gPolyunsaturated Fat: 42gMonounsaturated Fat: 169gTrans Fat: 3gCholesterol: 4082mgSodium: 4423mgPotassium: 23065mgCalcium: 953mgIron: 82mg
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