Instructions:
In a large bowl, combine the ground venison, ground pork (if using), dry milk powder, kosher salt, black pepper, garlic powder, onion powder, mustard seeds, and curing salt.
Gradually add the cold water to the mixture, mixing until everything is well incorporated.
Fold in the diced cheddar cheese and chopped jalapeños, ensuring they are evenly distributed.
Divide the mixture into equal portions and shape them into logs or stuff into sausage casings.
Wrap each log in plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
Preheat your smoker to 175°F (80°C). Remove the plastic wrap and place the sausages on the smoker grates.
Smoke the sausages for 4-5 hours or until the internal temperature reaches 155°F (68°C).
Once done, remove from the smoker and let them cool completely before slicing and serving.
Notes:
Store in the fridge for up to a week or freeze for longer storage. Adjust jalapeño quantity to your spice preference.
Prep Time: 30 mins | Smoking Time: 4-5 hours | Total Time: 5 hrs 30 mins | Servings: 8-10 | Kcal: 250 per serving
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