Ingredients
40
40 servings
- •1 cup cold water
- •3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
- •2 teaspoons liquid smoke flavoring
- •2 teaspoons mustard seed
- •1 teaspoon garlic powder
- •1 teaspoon coarse ground black pepper
- •3 pounds lean ground venison
- •1 cup shredded Cheddar cheese
- •2 jalapeno peppers, seeded and minced
Instructions
- Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
- Remove foil from sausage logs and place them onto the prepared baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutritional Facts
Per 40 servings
- Calories: 48
- Carbohydrate: 0g
- Fat: 2g
- Fiber: 0g
- Protein: 7g
- Sugar: 0g
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