Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Additional Time:
1 day
Total Time:
1 day 2 hrs
Servings:
40
Yield:
2 sausages
Ingredients
Directions
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.
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Nutrition Facts (per serving)
| 48 | Calories |
| 2g | Fat |
| 0g | Carbs |
| 7g | Protein |
