Ingredients:

  • 4 lbs lean venison, cubed
  • 2 lbs beef fat, cubed
  • 2-inch fibrous casings
  • 3 tbsp kosher salt
  • 1 tsp Cure #1 (Prague Powder #1)
  • 2 tbsp dextrose
  • 1 tbsp garlic powder
  • 1 tbsp cracked black pepper
  • 1 tbsp mustard seed
  • 1 tbsp smoked paprika
  • 1 lb sharp cheddar cheese, cubed into 1/4 inch pieces

Instructions:

  1. Place the cubed venison and beef fat in the freezer for 1 to 2 hours until firm but not frozen solid.
  2. Grind the meat and fat twice: first using a coarse plate (10mm), then running the mixture through a fine grind plate (4.5mm).
  3. Transfer the ground meat to a stand mixer. Add the kosher salt, Cure #1, dextrose, garlic powder, black pepper, mustard seed, smoked paprika, and cubed cheddar cheese.
  4. Mix on medium speed for 5 to 8 minutes until the meat becomes tacky and sticky to the touch.
  5. Soak the fibrous casings in warm water for 30 to 60 minutes until pliable.
  6. Stuff the mixture into the casings, ensuring there are no air pockets, and twist into 1-pound logs.
  7. Place the logs on a baking sheet and refrigerate for 12 to 24 hours to allow the cure to penetrate.
  8. Preheat the smoker or oven to 225°F (107°C).
  9. Place the logs on the racks and smoke or bake until the internal temperature reaches 160°F (71°C) as measured by a digital meat thermometer.
  10. Remove from heat immediately and allow to cool before slicing.