How to Make Jalapeno Cheddar Venison (Deer) Sausage

If you've got some venison in your freezer and you're looking for a delicious way to use it, this jalapeno cheddar deer sausage recipe is the perfect choice. Follow along as we take you through the process step by step to create a flavorful, homemade smoked sausage that’s packed with spice and cheesy goodness.

Ingredients & Supplies Needed:

• 10 lbs venison (cubed)
• 5 lbs pork butt (cubed)
• PS Seasoning 498 smoked sausage seasoning
• Maple cure (included with seasoning kit)
• 2 lbs high-temp cheddar cheese
• ¼ lb dehydrated jalapenos (adjust to taste)
• 1 cup cold water (for mixing cure & seasonings)
• Natural hog casings (soaked and rinsed)
• Meat grinder with coarse and fine grinding plates
• Meat mixer or large mixing tub
• Sausage stuffer
• Smoker with temperature control

Step 1: Preparing the Meat

Start by cubing both the venison and pork butt. Keep the pieces small enough to fit into your meat grinder. It’s important to keep the meat as cold as possible throughout this process to ensure a clean grind. If the fat gets too warm, it can smear and affect the texture of the sausage. Once cubed, place the meat back in the freezer until it’s semi-frozen.

Step 2: Grinding the Meat

Set up your meat grinder with a coarse grinding plate and begin grinding the venison and pork together. Once the first grind is complete, place the mixture back into the freezer for about 10 minutes to keep it cold. Switch to a finer grinding plate and run the meat through the grinder a second time.

Step 3: Mixing the Seasonings

Weigh out the PS Seasoning 498 to match the 15-pound meat ratio. Dissolve the maple cure in one cup of cold water before adding it to the meat mixture. Next, mix in the seasoning blend thoroughly, either by hand or using a meat mixer, for about 5–6 minutes until the mixture becomes sticky and holds together when formed into a patty.

Step 4: Adding Cheese & Jalapenos

Once the meat is properly mixed, add in the high-temp cheddar cheese and dehydrated jalapenos. The high-temp cheese is crucial because it won’t completely melt during the smoking process. If the mixture feels dry after adding these ingredients, you can incorporate a little extra water to help maintain the right texture.

Step 5: Stuffing the Sausage

Load your sausage stuffer with the prepared meat mixture. When filling the stuffer, press the meat down firmly to remove air pockets. Attach the soaked hog casings to the stuffer horn and carefully fill them, ensuring even pressure for uniform sausage links. Twist the sausages into evenly sized links and use a pin to prick any visible air pockets.

Step 6: Resting & Drying

Once the sausage is stuffed, place the links on a tray and refrigerate overnight. This allows the cure to work and helps develop a pellicle on the outside, which will help the sausage absorb smoke more effectively.

Step 7: Smoking the Sausage

Preheat your smoker to 150°F. Smoke the sausages at this temperature for two hours, then increase the temperature to 170°F for another hour. If necessary, increase the temperature to 200°F to finish cooking until the internal temperature reaches 150°F.

Step 8: Cooling & Serving

Once the sausages reach the desired temperature, immediately transfer them to an ice bath to stop the cooking process and preserve juiciness. After cooling, they can be refrigerated or cooked further before serving.

Taste Test & Final Thoughts

After slicing into the sausage, you’ll notice the beautifully rehydrated jalapenos and melted cheddar cheese. The flavors are bold with the perfect balance of spice and smokiness. These sausages are great grilled or pan-fried for a delicious meal.

If you’ve got venison in the freezer, give this recipe a try! Let us know how it turns out and happy smoking!