Begin by grinding the venison and pork fatback (if using) through a meat grinder. Ideally, you should use a coarse grind to give the sausage some texture, but you can grind it finer if you prefer a smoother sausage.
In a large mixing bowl, combine the ground venison, fatback, and shredded cheddar cheese. Toss together gently, ensuring the cheese is evenly distributed throughout the meat.
Add the Jalapeños and Seasonings:
Add the finely chopped jalapeños, garlic powder, onion powder, black pepper, cayenne pepper (if using), ground mustard seed, paprika, and salt to the meat mixture. Mix thoroughly using your hands or a spoon to evenly incorporate all the spices and peppers into the venison.
Bind the Sausage Mixture:
Gradually add the ice water to the sausage mixture, a little at a time, mixing after each addition. The water will help bind the meat and spices together, making the mixture easier to stuff into the casings. Continue mixing until the sausage mixture is firm and sticky.
Prepare the Casings:
Rinse the sausage casings well with cold water to remove any excess salt if using hog casings. If you’re using collagen casings, simply follow the manufacturer’s instructions. Slide the casings onto a sausage stuffer or your hand if you’re stuffing them by hand.
Stuff the Sausages:
Stuff the sausage mixture into the casings, making sure to pack it tightly to avoid air pockets. Twist the sausages at regular intervals to create links of your desired size (typically around 6-8 inches long).
Tie off the ends of the casings with butcher twine and prick any air bubbles out using a pin or needle.
Cook the Sausage:
Smoking Method (Preferred): Preheat your smoker to 160°F (71°C). Hang the sausages in the smoker and smoke for about 3-4 hours or until they reach an internal temperature of 155°F (68°C). The smoking process will infuse the sausages with a rich, smoky flavor and a beautiful golden-brown color.
Alternative Oven Method: If you don’t have a smoker, you can bake the sausages in the oven. Preheat your oven to 160°F and place the sausages on a rack. Bake for about 2-3 hours, checking the internal temperature with a meat thermometer to ensure it reaches 155°F.
Cool and Rest:
Once the sausages have reached the desired internal temperature, remove them from the smoker or oven and let them cool on a rack. Allow the sausages to rest for at least 1 hour before slicing to let the flavors meld.
Tips for Serving and Storing:
Serving: Venison jalapeño cheddar summer sausage is incredibly versatile. Serve it sliced as an appetizer with crackers and mustard, on sandwiches, or as a protein-packed snack. You can also pair it with a variety of cheeses, pickles, or olives for a rustic charcuterie board.
Storing: To store the sausages, keep them in the fridge for up to 1 week. If you need to store them longer, vacuum-seal the sausages and freeze them. They’ll keep well for up to 3 months in the freezer. To reheat, simply thaw and warm them in a pan or the oven.
Make Ahead: This sausage makes for great meal prep. You can prepare and stuff the sausages in advance, then store them in the fridge for a day or two before smoking or baking.
Variants:
Spicy Variant: If you love spice, increase the amount of jalapeños or add some hot chili peppers like serranos or habaneros for an extra kick.
Smoky Variant: Add a teaspoon of smoked paprika for a more intense smoky flavor, or even add a small amount of liquid smoke to the mixture before stuffing the casings.
Cheese Variants: Experiment with different types of cheese. Pepper jack cheese adds an extra layer of spice, or a mild mozzarella can create a creamy contrast to the heat of the jalapeños.
Pork and Venison Blend: If you prefer a more balanced fat content, mix half venison and half pork for a juicier sausage without compromising the venison flavor.
FAQ:
1. Can I use just venison without pork fatback? Yes, but venison is very lean, so adding pork fatback helps keep the sausage moist. If you prefer to make it leaner, you can omit the fatback, but keep in mind the sausage may be drier and more crumbly.
2. How long will the sausages last in the fridge? Homemade venison sausage will last up to 1 week in the fridge if stored in an airtight container or vacuum-sealed. To extend the shelf life, freeze the sausages.
3. Can I use a different type of cheese? Yes, you can substitute cheddar with other cheeses like pepper jack, gouda, or even a mix of cheeses for a different flavor profile.
4. Is it necessary to use curing salt? Curing salt helps preserve the sausage if you plan to store it for a long time, but it is optional for short-term use (within a week) when refrigerating or freezing.
5. How do I know when the sausages are fully cooked? Use a meat thermometer to check the internal temperature of the sausage. The sausage should reach 155°F (68°C) to be fully cooked and safe to eat.
Conclusion:
This Venison Jalapeño Cheddar Summer Sausage is a fantastic homemade treat that brings together the best of savory, spicy, and cheesy flavors. Whether you’re enjoying it on its own, slicing it up for sandwiches, or adding it to your next charcuterie board, this sausage will surely impress. With a few simple ingredients and a bit of time, you’ll be able to enjoy the bold, smoky taste of homemade sausage any time you want. Happy cooking!
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