Ingredients
- 1 lb ground venison
- 1/2 lb ground pork fat (or substitute with pork shoulder)
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced pickled jalapeños
- 2 tablespoons curing salt
- 1 tablespoon garlic powder
- 1 tablespoon cracked black pepper
- 1 teaspoon liquid smoke
- 1 teaspoon mustard seeds
- 1/2 teaspoon paprika
- Natural hog casings, soaked in water
Directions
- Combine Ingredients: In a large bowl, combine ground venison, ground pork fat, cheddar cheese, pickled jalapeños, curing salt, garlic powder, black pepper, liquid smoke, mustard seeds, and paprika. Mix thoroughly until well combined.
- Marinate: Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
- Prepare Casings: Prepare natural hog casings by rinsing them thoroughly under cold water and soaking them in warm water for at least 30 minutes.
- Stuff Sausages: Stuff the meat mixture into the casings using a sausage stuffer, tying off the ends to form sausages of desired length.
- Prick and Twist: Prick any air pockets with a sterile pin and twist the sausages into links.
- Dry Sausages: Hang the sausages in a cool, dry place or refrigerate uncovered overnight to allow them to dry and develop a pellicle.
- Cook Sausages: Preheat your smoker or oven to 180°F (82°C). Smoke or bake the sausages until the internal temperature reaches 155°F (68°C), about 4-6 hours.
- Cool and Store: Remove from heat and let cool completely. Store in the refrigerator or vacuum-seal and freeze for later enjoyment.