Ingredients:

  • 3 lbs lean ground venison
  • 2 lbs beef chuck, cubed for grinding
  • 1 cup ice-cold water
  • 1 tsp Cure #1 (Prague Powder #1)
  • 3 tbsp kosher salt
  • 2 tbsp garlic powder
  • 1 tbsp mustard seed
  • 1 tbsp coarse black pepper
  • 1 tsp ground coriander
  • 1/2 cup non-fat dry milk powder
  • 1/2 cup fresh jalapeños, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp lime juice

Instructions:

  1. Place the cubed beef chuck and venison in the freezer for 45 to 60 minutes until firm but not frozen solid.
  2. Using a 6mm (1/4 inch) grinder plate, grind the meats into a chilled stainless steel mixing bowl, ensuring the meat stays below 40°F (4°C).
  3. Add the ice-cold water, lime juice, Cure #1, kosher salt, garlic powder, mustard seed, coarse black pepper, ground coriander, and non-fat dry milk powder to the ground meat.
  4. Vigorously mix the blend by hand or with a stand mixer paddle attachment for 3 to 4 minutes until the meat transforms into a sticky, tacky paste that clings to the sides of the bowl.
  5. Fold in the finely diced jalapeños and minced garlic until evenly distributed.
  6. Load the mixture into a sausage stuffer and fill collagen or natural casings firmly, avoiding large air pockets; twist the logs into desired lengths.
  7. Place the stuffed sausages on a wire rack over a baking sheet and refrigerate for 12 hours to allow the cure to penetrate.
  8. Preheat the smoker or oven to 160°F (71°C).
  9. Smoke or bake the sausages until a digital meat thermometer reads an internal temperature of exactly 160°F (71°C), which typically takes 6 to 8 hours depending on thickness.
  10. Remove the sausages immediately from the heat to prevent overcooking.