Venison Cheddar Jalapeño Summer Sausage
Published: Friday, July 24, 2026
1 c. cold water
3 Tbsp. sugar-based curing mixture (such as Morton Tender Quick)
2 tsp. liquid smoke flavoring
2 tsp. mustard seed
1 tsp. garlic powder
1 tsp. coarse ground black pepper
3 lbs. lean ground venison (or can use ground beef)
1 c. shredded Cheddar cheese
2 jalapeño peppers, seeded and minced
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" thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
Preheat oven to 300°. Line a baking sheet with aluminum foil. Remove foil from sausage logs and place them onto the prepared baking sheet. Bake until an instant-read thermometer inserted into the center of sausages reads at least 160° (1½ to 2 hours). Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. —Makes 2 sausages.
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