Venison chedar-jalapeno summer sausage (recipe)

Venison chedar-jalapeno summer sausage (recipe)
Name	Venison chedar-jalapeno summer sausage
Ingredients	Cold water • Mustard seeds • Garlic powder • Fresh coarse ground black pepper • Liquid smoke flavoring
Preptime (in hours)	0.5
Totaltime (in hours)	0.5
Keto friendliness	Keto friendly
Calories	109.1
Fat	4.9
Protein	14.9
Carbohydrate	0.3
Fiber	0.1
Net carbohydrates	0.2
Sugar	0.1
Saturated fat	2.3
Cholesterol (mg)	54.5
Sodium	51.6
Servings	20
Yield	2 sausages
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Venison chedar-jalapeno summer sausage (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

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. 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. Bakein 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.
   
   Food tags
   Wild Game, Meat, For Large Groups, Easy

Venison chedar-jalapeno summer sausage (recipe) details:

Time:
Prep Time in Hours and Mins:24H30M

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