Venison Jalapeño-Cheddar Summer Sausage

Venison Jalapeño-Cheddar Summer Sausage

Ingredients:

• 3 pounds venison, ground
• 3 tablespoons tender quick
• 1 cup cold water
• 2 teaspoons mustard seed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon freshly ground black pepper
• 2 teaspoon liquid smoke
• 2 jalapeño peppers (or to taste), seeded and minced
• 1½ cups shredded cheddar cheese

Directions:

1. Mix the tender quick, water, mustard seed, garlic powder, onion powder, black pepper and liquid smoke together in a large bowl until the tender quick is dissolved. Add the ground venison, jalapeño peppers and cheese; mix well.
2. Divide in half and roll into logs. Wrap tightly with foil and refrigerate overnight.
3. Preheat oven to 170°F and line a baking sheet with foil. 
4. Unwrap the sausage logs and place on the prepared baking pan.
5. Bake for a few hours or until the internal temperature reads 165˚F. 
6. Cool to room temperature and dab excess oil. Slice and serve.