Instructions:
1.Prepare the Sausage Mixture
•In a large mixing bowl, combine the ground venison and pork fat.
•Add the shredded cheddar cheese, diced jalapeños, and all the seasonings (salt, pepper, garlic powder, onion powder, smoked paprika, and curing salt if using).
•Pour in the ice water and mix thoroughly until the mixture becomes slightly sticky.
2.Shape the Sausage
•Divide the sausage mixture into two portions.
•Roll each portion into a log shape, about 2 inches in diameter. Wrap tightly in plastic wrap or butcher paper to shape and refrigerate for at least 4 hours (or overnight) to allow flavors to meld.
3.Smoke or Bake the Sausage
•Preheat a smoker to 180°F-200°F or your oven to 200°F.
•If smoking, place the sausages on the smoker grate and smoke until the internal temperature reaches 155°F (around 2-3 hours).
•If baking, place the sausages on a wire rack over a baking sheet and cook until the internal temperature reaches 155°F.
4.Cool and Serve
•Remove the sausages from the smoker or oven and let them cool completely.
•Slice and serve with crackers, bread, or enjoy on its own as a snack.
Storage: Wrap tightly in plastic wrap or vacuum-seal and store in the refrigerator for up to a week or freeze for longer storage.
Enjoy this savory, smoky sausage with a kick of jalapeño and creamy cheddar!
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