Ingredients:

  • 2 lbs ground venison (lean)
  • 1 lb ground pork shoulder
  • 1/2 cup ice-cold distilled water
  • 1 tbsp curing salt #1 (Prague Powder #1)
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tsp mustard seed
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 3 cloves fresh garlic, minced
  • 3 medium jalapeño peppers, finely diced
  • 1 tbsp lime zest
  • 8 oz sharp cheddar cheese, cubed into 1/4 inch pieces
  • 2 (12-inch) collagen or natural hog casings

Instructions:

  1. Grind the venison and pork shoulder together using a coarse plate and immediately transfer the meat to a chilled stainless steel bowl, ensuring the temperature remains below 40°F (4°C).
  2. In a small bowl, whisk together the curing salt, kosher salt, black pepper, garlic powder, mustard seed, paprika, and brown sugar.
  3. Pour the ice-cold distilled water over the seasoning mix to create a slurry, then fold this slurry into the chilled meat.
  4. Fold in the minced fresh garlic, diced jalapeños, and lime zest.
  5. Mix the meat by hand or with a stand mixer on low speed for 3-5 minutes until the mixture becomes sticky and tacky to the touch.
  6. Gently fold in the cubed sharp cheddar cheese.
  7. Stuff the meat mixture into the collagen or natural hog casings using a sausage stuffer.
  8. Cook in a smoker or oven for 4 hours until the internal temperature reaches the desired safety level for summer sausage.