Venison Cheddar-Jalapeno Summer Sausage Tasty Recipes
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| Venison Cheddar-Jalapeno Summer Sausage |
"This is a pleasant change from normal summer sausage. The cheddar and jalapenos deliver it a chunk of a spicy kick that is sure to thrill at gatherings. We serve this at the 'Beast Feasts' we host each yr wherein all the dishes are from wild sport. This recipe works well with pork as nicely."
Ingredients :
- 1 cup cold water
- 3 tablespoons sugar-primarily based curing aggregate (including Morton® Tender Quick®)
- 2 teaspoons mustard seed
- 1 teaspoon garlic powder
- 1 teaspoon coarse floor black pepper
- 2 teaspoons liquid smoke flavoring
- three kilos lean floor venison
- 1 cup shredded Cheddar cheese
- 2 jalapeno peppers, seeded and minced
Instructions :
| Prep : 30M | Cook : 40M | Ready in : P1D |
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- Stir the water, curing aggregate, mustard seed, garlic powder, black pepper, and liquid smoke in a massive bowl till the curing aggregate has dissolved. Mix inside the floor venison, Cheddar cheese, and jalapeno peppers; blend till calmly combined and incredibly sticky, approximately three mins. Divide the combination in half of, and roll each half into 2 inch thick logs. Wrap every log tightly with aluminum foil, and refrigerate for twenty-four hours.
- Preheat an oven to 300 degrees F (a hundred and fifty levels C). Line a baking sheet with aluminum foil, then cast off the foil from the sausage logs, and place them onto the baking sheet.
- Bake in the preheated oven until the inner temperature reaches one hundred seventy ranges F (seventy five stages C), 1 half to two hours. Cool the sausages on a rack till they have got cooled to room temperature. Dab every so often with a paper towel to soak up extra grease. Slice thinly to serve.
Notes :
- Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it frivolously, and make smooth-up less difficult.
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