Venison Cheddar Jalapeño Summer Sausage Recipe

In a large bowl, combine the ground venison, cheddar cheese, jalapeños, water, salt, garlic powder, onion powder, black pepper, smoked paprika, liquid smoke, and curing salt. Mix well until all the ingredients are thoroughly incorporated.

Line a loaf pan or shape the mixture into a log shape with aluminum foil. Place the venison mixture into the pan or wrap tightly with the foil, ensuring it is compacted and there are no air pockets.

Preheat your smoker or grill to 225°F. If using an oven, preheat to 225°F as well. Place the sausage in the smoker, grill, or oven and cook for 2 hours, or until the internal temperature reaches 160°F.

Once cooked, remove from the heat and let it rest for 10 minutes. If using aluminum foil, carefully unwrap the sausage.

Slice and serve the Venison Cheddar Jalapeño Summer Sausage warm or chilled. It can be enjoyed on its own, with crackers, or as part of a charcuterie board.