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    You are in: Home / Recipes / Venison Chedar-Jalapeno Summer Sausage Recipe
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    Venison Chedar-Jalapeno Summer Sausage

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    30 mins

    24 hrs

    Chef GreanEyes's Note:

    from allrecipes.com. posting for safe keeping!

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    Ingredients:

    Serves: 20

    Yield:

    sausages

    Units: US | Metric

    Directions:

    1. 1
      Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
    2. 2
      Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
    3. 3
      Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

    Ratings & Reviews:

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    Nutritional Facts for Venison Chedar-Jalapeno Summer Sausage

    Serving Size: 1 (87 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 109.1
     
    Calories from Fat 44
    40%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.3 g
    11%
    Cholesterol 54.4 mg
    18%
    Sodium 51.6 mg
    2%
    Total Carbohydrate 0.3 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.0 g
    0%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    tender quick

    liquid smoke flavoring

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