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. Wrap each log tightly with aluminum foil (we use casings,) and refrigerate for 24 hours. Made with lean venison and pork, our venison summer sausage is one of the many product options available to our Wild Game Processing customers. Slice and serve. How to Make Summer Sausage: You Are Going To LOVE This Recipe!! Venison Summer Sausage - Jalapeno Cheese. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. When it comes to homemade venison summer sausages, you should smoke them on a smoker for at least three hours. Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Jalapeo & Cheese Venison & Pork Summer Sausage (*Perishable) Deer & Deer Hunting 83k followers More information When using ECA, add it in to your meat block last and be careful not to overmix. | 12. 1 to cure the meat. every week! r/Butchery. Unwrap the sausage logs and place on the prepared baking pan. Personal defense in the hunting woods could involve taking down a charging bear. You only need overnight to air dry the sausages, but since there's curing salt in this recipe, you can let them sit for a few days and they'll be all good. Combine jalapeo peppers and high-temperature cheese (you might have to go to a big-box supplier for the high-temp cheese, unfortunately) with the meat. Dissolve the culture in 1 cup of water and pour over the meat. Preheat the oven to 300 degrees F (150 degrees C). Amazon.com: Pepper Joe's Jalapeno Cheddar Summer Sausage - Slow Smoked Spicy Summer Sausage with Jalapeno Peppers, Cheddar Cheese, and Premium Midwestern Meat- 12 Ounces : Grocery & Gourmet Food . For a better experience, please enable JavaScript in your browser before proceeding.

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