Directions:
- 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 (we use casings,) and refrigerate for 24 hours.
- 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 (we don't remove the casings,) and place them onto the baking sheet.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12.75 Kcal (53 kJ) | ||
| Calories from fat | 8.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 1% | |
|---|---|---|---|
| Cholesterol | 2.97mg | 1% | |
| Sodium | 18.75mg | 1% | |
| Potassium | 6.93mg | 0% | |
| Total Carbs | 0.25g | 0% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.3 Kcal (537 kJ) | ||
| Calories from fat | 87.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 1% | |
|---|---|---|---|
| Cholesterol | 29.86mg | 1% | |
| Sodium | 188.76mg | 1% | |
| Potassium | 69.77mg | 0% | |
| Total Carbs | 2.5g | 0% | |
| Sugars | 1.16g | 0% | |
| Dietary Fiber | 0.55g | 0% | |
| Protein | 7.63g | 2% | |
| Vitamin C | 8.5mg | 1% | |
| Iron | 0.5mg | 0% | |
| Calcium | 217.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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