Venison Summer Sausage
A smoky, cheesy, homemade venison summer sausage loaded with sharp cheddar and jalapeño heat. No smoker required. Perfect for charcuterie boards, snacking, and gifting.
Notes
Use high-temp cheddar cheese only. Do not substitute regular cheddar as it will melt out during cooking. Never skip Instacure #1 curing salt. The 24-hour cure time is essential for safety and texture. Keep all meat cold at every stage. The ice bath after cooking is not optional. Sausage can also be smoked at 160-165 degrees F in a smoker using hickory or applewood; omit the liquid smoke if using a real smoker.
Nutrition
Serving: 2gCalories: 180kcalCarbohydrates: 2gProtein: 16gFat: 12gSaturated Fat: 5gCholesterol: 65mgSodium: 480mg
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