McCann's Cheddar Jalapeno Venison Sausage
15LB mix
7.5 pounds lean ground venison
7.5 pounds ground pork
2.5 cup cold water
2/3 cup Morton Tender Quick
1.5 tablespoon ground mustard
3 tablespoon garlic powder
3 tablespoon coarse ground black pepper
12 teaspoons liquid smoke flavoring
6 cups shredded cheddar cheese
1.5 teaspoon of red pepper flakes (optional – will be more spicy)
12 jalapeno peppers, seeded and minced (where gloves Jalapenos can cause your hands to burn the same as your mouth - trust me. And it doesn't go away quickly.)
1 ½ cups Skim Milk Powder (Binder and moisture retention)
4 teaspoons liquid smoke flavoring
2 cups shredded cheddar cheese (I use regular Old/strong cheddar but some prefer high temp cheddar to avoid melting out too soon)
4 jalapeno peppers, seeded and minced
Mix the water, curing, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in with the ground meat. Then mix in cheddar cheese, and jalapeno peppers (doing this before hand causes the cheese to get gummy); mix until evenly blended and somewhat sticky. Refrigerate for 24 hours.
Sausage can be pressed into hog casings for traditional sausage or smokies.
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