Spicy Venison Summer Sausage

This homemade venison jalapeño cheddar summer sausage transforms your wild game into a gourmet delicacy that puts store-bought versions to shame. I started making this recipe after my husband's successful hunting season left us with more venison than we knew what to do with, and it's become our favorite way to enjoy the harvest.

I first developed this recipe during a particularly bountiful hunting season three years ago. What began as a practical way to preserve meat has become our family's most requested snack during football games and holiday gatherings.

Ingredients

• Ground venison provides the lean base with a subtle game flavor that pairs perfectly with stronger seasonings
• Ground pork fat adds essential moisture and richness that venison lacks on its own
• Shredded cheddar cheese creates pockets of creamy goodness throughout each slice
• Diced pickled jalapeños deliver the perfect amount of heat without overwhelming the palate
• Curing salt preserves the meat and gives it that distinctive pink color
• Garlic powder infuses deep flavor without the texture issues of fresh garlic
• Cracked black pepper adds visual appeal and a spicy counterpoint to the rich meat
• Liquid smoke creates that authentic smoky flavor even if you use an oven instead of a smoker
• Mustard seeds provide little pops of texture and tang when you bite into the sausage
• Paprika contributes color and a subtle sweetness that balances the savory elements

How To Make Venison Jalapeño Cheddar Summer Sausage

Mix the ingredients.

Thoroughly combine ground venison, pork fat, cheese, jalapeños, and all seasonings in a large bowl. Take your time here, working the mixture until everything is evenly distributed. The proteins will begin to bind together, creating that essential sausage texture.

Rest overnight.

Cover the bowl tightly with plastic wrap and refrigerate for a full 24 hours. This resting period is crucial as it allows the curing salt to work its magic and gives the flavors time to meld together into something greater than their parts.

Prepare casings.

Gently rinse the natural hog casings under cold running water to remove any salt preservatives. Then soak them in warm water for at least 30 minutes to make them pliable and easy to work with. Thread onto your sausage stuffer tube carefully to avoid tears.

Stuff the sausages.

Load your meat mixture into the sausage stuffer and slowly feed it into the prepared casings. Work methodically to ensure even filling without air pockets. Tie off each end securely once you've reached your desired length.

Remove air bubbles.

Use a sterilized pin or needle to prick any visible air pockets in the casing. This prevents them from expanding during cooking and potentially bursting the casing. Then twist the sausage at regular intervals to create links of uniform size.

Develop the pellicle.

Hang your sausages in a cool, dry place or refrigerate uncovered overnight. This crucial step allows the outside to dry slightly, forming a pellicle that will better absorb smoke flavor and help achieve that distinctive summer sausage texture.

Cook low and slow.

Preheat your smoker or oven to exactly 180°F. Place sausages on racks with space between them for air circulation. Cook until the internal temperature reaches 155°F, approximately 4 to 6 hours depending on thickness. This low, slow cooking renders fat properly and develops flavor.

Cool completely.

Allow the sausages to cool at room temperature before refrigerating. This prevents condensation that could make the casings soggy. Once fully cooled, your summer sausage is ready to enjoy or preserve.

My absolute favorite ingredient in this recipe is the pickled jalapeños. I discovered their superiority over fresh peppers purely by accident one day when I ran out of fresh ones. The pickled variety distributes more evenly throughout the meat and adds a bright, tangy dimension that fresh peppers just can't match.

The Secret to Moisture Balance

The biggest challenge when working with venison is maintaining moisture. Wild game is exceptionally lean, which makes for healthy eating but potentially dry sausage. The addition of pork fat at exactly a 2:1 ratio of venison to fat creates the perfect balance. If your sausage still seems dry after mixing, add a tablespoon of cold water and mix again until the mixture becomes slightly tacky to the touch.

Cheese Selection Matters

While standard medium cheddar works perfectly fine, experimenting with different cheese varieties can create unique flavor profiles. Sharp cheddar provides more pronounced flavor that stands up to the game meat. Smoked cheddar adds another layer of complexity. For the best texture, use a harder cheese that has been frozen for about 30 minutes before grating it helps the cheese maintain its shape during cooking rather than completely melting into the meat.

Storage and Serving Suggestions

After cooking, your summer sausage will keep in the refrigerator for up to three weeks when wrapped tightly in butcher paper or vacuum sealed. For longer storage, slice the cooled sausage into serving portions, vacuum seal, and freeze for up to six months. Thaw in the refrigerator overnight before serving.

I love serving this sausage as part of a charcuterie board with sharp mustard, pickled vegetables, and crackers. It also makes an incredible addition to scrambled eggs for breakfast or diced into mac and cheese for a gourmet twist on comfort food. My hunting buddies particularly enjoy it sliced thin on rye bread with a smear of cream cheese.

Recipe FAQs

→ Can I use other types of meat instead of venison?

Yes, you can substitute venison with beef, pork, or even turkey. However, venison's lean nature and distinctive flavor are what make this sausage special. If substituting, try to maintain a similar lean-to-fat ratio by adjusting the added pork fat accordingly.

→ What if I don't have a smoker?

You can make this sausage in a conventional oven set to 180°F (82°C). Add extra liquid smoke to compensate for the missing wood smoke flavor. Place the sausages on a rack over a baking sheet to allow air circulation and cook until they reach an internal temperature of 155°F (68°C).

→ Is curing salt necessary?

Yes, curing salt (sodium nitrite) is essential for food safety when making slow-cooked sausages. It prevents bacterial growth, particularly botulism, while the meat spends extended time at lower temperatures. It also gives the characteristic pink color and distinctive flavor to summer sausage.

→ How long will this sausage keep?

Properly prepared summer sausage will keep for 2-3 weeks in the refrigerator. For longer storage, vacuum seal and freeze portions for up to 6 months. Once opened, consume refrigerated sausage within 5-7 days for best quality and safety.

→ Can I adjust the spiciness level?

Absolutely! Customize the heat level by adjusting the amount of jalapeños. For a milder sausage, use less jalapeños or substitute with milder peppers like bell peppers. For extra heat, add crushed red pepper flakes or use fresh jalapeños with seeds intact.

→ What if I can't find natural hog casings?

Fibrous casings designed for summer sausage are excellent alternatives to natural casings. They're easier to work with for beginners and produce a consistent diameter. You can also form the meat mixture into a log, wrap tightly in plastic wrap, then aluminum foil to create a casing-free version.