Key step: Remove Sausages from the smoker and put in a ice bath. Mix in the ground venison, cheese and jalapeo peppers until evenly blended (it's easiest to do this with your hands, wearing food gloves). 3 tablespoons sugar-based curing mixture (such as Morton Tender Quick). As sausages finish up, prepare bucket of ice water in which to immerse summer sausages. Smoke sausage until an instant read thermometer registers between 155-165F when inserted into middle of link, about 1 1/2 to 2 hours. Mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. I made these sausages about a day and half before cooking and they became dry and turned a deeper brown color while they cured in the fridge during that time. Preheat the oven to 300 degrees F (150 degrees C). Cool sausages on a rack to room temperature. Venison Summer Sausage Recipe - Binky's Culinary Carnival Mix in venison, Cheddar cheese, and jalapeo peppers until evenly blended and somewhat sticky, about 3 minutes. Add to cart. Grind each type of meat, then mix the different meats together. Assemble the grinder with a 3/8" plate to start and grind the meat once through the 3/8" plate. The perfect sliceable sausage to serve at your next party or gathering. 0% Trans Fat. total | $3.99 X 20 lb. Thought I'd try a summer sausage recipe before deer season, knowing based on the deer that I may need to adjust. This venison summer sausage recipe is a nice change. 15% off Brat Seasonings | code: bratsordie. While casings are soaking, make your sausage. Winchester's Nathan Robinson talks features with Game & Fish Editorial Director Adam Heggenstaller at SHOT Show 2023 in Las Vegas. Transfer to the fridge and let the mixture rest overnight. mix thru the meat well till pastey 3 add jalapenos & Cheese fold 4 stuff in 17mm casings Or Casing of choice after leaving in freezer for 1hr 5 refrigerate for 24 hrs 6 Prior to refrigeration, Europeans used several types of preservation methods that allowed them to enjoy sausage during the summer months without spoiling. Remove the seeds and membranes with a spoon. Jalapeno Cheese & Cheddar Cheese Summer Sausage 4.50 lb. Remove the stems and first 1/4 inch of the jalapenos, and then slice them in half lengthwise. Mix well place in refrigerator for 24 hours. But once I started to really ensure everything was kept cold from start to finish, I felt my sausages became restaurant quality. Now that you've obtained the ultimate sausage making bragging rights, it's time to enjoy the fruits of your labor. Set bowl and paddle of stand mixer in freezer. Jalapeno cheddar summer sausage available for online sale delivered right to your door.