Jalapeno Cheddar Venison Summer Sausage
Getting it done:
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.