Venison Cheddar Jalapeño Summer Sausage

First time making--Followed the ingredients as listed with the exception of cheddar cheese as I substituted high heat pepper jack. First time ever "rolling" meat into a log but it wasn't that difficult. Next batch will add some heat to it with cayenne pepper or more jalapeno's. Might try using the smoker on the next go around. Overall satisfied.

I made it was awesome but added 6 jalapeno just enough will be making again soon

We really like this. I added a bit extra jalapeno. I had to make my own curing salt (not carried in my small grocery) by mixing twice as much KOSHER salt as brown sugar. 2T salt 1 T brown sugar. Mine was not too salty at all as others complained. EDIT: I added more cheese to try to make it stick together better. Still a bit crumbly so next time I will try adding a bit of ground suet as well. EDIT 2: I've made this several times now. I add just a bit of ground pork . Since we just butchered a hog I will add a tiny bit of ground fat this holiday season. Makes great Christmas/ hostess gifts! EDIT 3: I guess I add WAY more jalapeno and cheese. Gonna try adding either some hot pepper flakes or a bit of cayenne. Also extra mustard seeds as I love the pop they make when bit.

Next time I’ll add more jalapeno with seeds and garlic. We didn’t add the liquid smoke bc we plan on smoking them. We used regular cheddar and jack cheese and stuffed into hog casings.

I used this recipie as a base / starting point for my first time making summer sausage and it turned out really good. Even though I did not follow the recipie entirely they came out better than expcted for oven cooked. Most of the cheese ended up on the pan after cooking so I may try a high temp cheese of use casings next time. And as for the ingredients, I added minced garlic, chipotle seasoning replaced the liquid smoke, red pepper flakes, and I went overboard on the crushed pepper. As for spice and taste it was a hit, even for those that wouldn’t normally go near deer. I cooked it at 190 degrees for 8 hours until the internal temp hit about 165 then tossed in the refrigerator. Which I think was a little too high of heat, next time will be about 180 and pull the sausage when it reaches 160. Now I just need to find a way to keep the cheese inside the sausage instead of all over the pan.

I used this recipie as a base / starting point for my first time making summer sausage and it turned out really good. Even though I did not follow the recipie entirely they came out better than expcted for oven cooked. Most of the cheese ended up on the pan after cooking so I may try a high temp cheese of use casings next time. And as for the ingredients, I added minced garlic, chipotle seasoning replaced the liquid smoke, red pepper flakes, and I went overboard on the crushed pepper. As for spice and taste it was a hit, even for those that wouldn’t normally go near deer. I cooked it at 190 degrees for 8 hours until the internal temp hit about 165 then tossed in the refrigerator. Which I think was a little too high of heat, next time will be about 180 and pull the sausage when it reaches 160. Now I just need to find a way to keep the cheese inside the sausage instead of all over the pan.