Jalapeno Cheddar Venison Summer Sausage

Ingredients:

Getting it done:

Mix the Hi Mountain Hunter’s seasoning, yellow mustard seed, crushed red pepper, cayenne pepper, and garlic powder (if you use garlic powder and not minced garlic) and set it aside.
Grind the venison and pork shoulder butt twice using a “fine” grinder plate.
Add the seasoning to the meat and mix by hand for about 5 minutes. Then add the liquid smoke, jalapenos, and diced cheddar cheese to the mix. Then mix until your arms feel like they are gonna fall off. Then mix 5 minutes longer.
Stuff sausage in summer sausage casings that have been soaking in water to soften.
Once the sausage has been stuffed, tie the open end with butcher’s twine.
Refrigerate for 24 hours and then cook in the oven at the lowest temp–170 degrees and rotate the rolls periodically for an even cook.
When the sausage reaches 156 degrees take it out and let rest on the counter for 30 minutes. Then put in the refrigerator to cool.

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Notes

If you mince fresh garlic, mix it with about 3 cups of water and allow it to steep for 30 minutes and add it to the meat mixture when you add the liquid smoke.

You should get ten rolls of sausage with 30 lbs of product.

Below is a photo of the venison and pork and spices mixed and the cheddar and jalapenos are on top, waiting to be mixed in. However, if you would like a more basic summer sausage you can leave the cheddar cheese and jalapenos out or maybe just leave the jalapenos out.

This recipe is from Michael Adams from Instagram @gunbarrelcreek Thank you so much, Mike, for sharing your recipe with us.