1 1⁄2 cups cheddar cheese, 1/4 inch cubes.

Smoked jalapeno cheese deer sausage recipe. Increase the temperature of your smoker to 250. Gently combine the butter garlic sausage seasoning with the once ground meat. Cut the venison and pork belly into grinderappropriate sized pieces.

Each onion powder, garlic powder, dry minced onion, ground peppercorns, red pepper flakes, and yellow mustard seed. 4 people ingredients 1 pound ground venison 1/2 cup sharp cheddar cheese, grated 1/4 cup pickled jalapeños, diced 1/4 cup cold water 1 tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika After that, it's all about the smoking process.

Web all you need is venison, jalapeños, cheddar cheese, and some spices. (morton's tender quick) 2 teaspoons mustard seed 1 tablespoon garlic powder 1 tablespoon course ground black pepper 1 tablespoon liquid smoke 2.5 pounds lean ground wild game meat ; Clean and rehydrate your casings grind your very chilled meat and fat on a medium plate (6mm) add all of the seasonings, the cream,.

Place the meat and fat in the. Web mix together thoroughly with your hands, making sure curing salt and seasonings get evenly dispersed through meat. 1/4 plate 1 cup cheddar cheese ;

Bake for a few hours or until the internal temperature reads 165 degrees. Unwrap the sausage logs and place on the prepared baking pan. Web ingredients 5 pounds venison (cut into chunks of appropriate size for your grinder) 5 pounds pork butt (cut into chunks of appropriate size for your meat grinder) 1 pound of pork fat (or smoked bacon) 8 cloves chopped garlic 0.1 pounds of black pepper (we love black pepper, so lower if you’re not like us) 0.18 pounds of kosher salt

Add the salt, the spices, the water, and mix well until the meat is sticky. Just mix two pounds of ground pork, fresh jalapeños, cheddar cheese, and spices, then stuff the meat mixture into hog casings, and smoke it all on the traeger for up to three hours. Web ingredients 5 pounds pork shoulde r, cubed and trimmed of tough gristle 1 1/2 pounds pork fat back, cubed 1 pound sharp cheddar, half cubed, half grated 10 medium jalapeños, seeded and chopped fine kosher salt freshly ground black pepper medium hog casings, soaked in lukewarm water for at least 30 minutes prior to use