Ingredients:

  • 7 lbs Lean Venison (cleaned of silver skin)
  • 3 lbs Pork Fat (or high-fat pork shoulder)
  • 5 tbsp Kosher Salt
  • 1 tsp Prague Powder #1 (Pink Curing Salt)
  • 1/2 cup Fermento
  • 2 tbsp Coarse Black Pepper
  • 2 tbsp Mustard Seeds
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Ground Coriander
  • 1 cup Ice Cold Water
  • 2 cups High-Temperature Cheddar Cheese
  • 1/2 cup Dehydrated Jalapeño flakes

Instructions:

  1. Cut venison and pork fat into 1-inch cubes and freeze for 45 minutes until crunchy. Grind together through a coarse 8mm plate, ensuring the temperature stays near 32°F to prevent fat smearing.
  2. In a large bowl, combine the ground meat with the kosher salt, Prague Powder #1, Fermento, black pepper, mustard seeds, garlic powder, onion powder, coriander, and ice-cold water.
  3. Mix aggressively by hand or heavy-duty mixer for 5–8 minutes until a 'primary bind' is achieved and the meat becomes sticky and pasty.
  4. If using, fold in the high-temperature cheddar cheese and dehydrated jalapeño flakes.
  5. Pack the mixture tightly into a bowl, cover, and refrigerate for 12 to 24 hours to allow the cure to set and flavors to develop.
  6. Stuff the mixture into 2.5-inch soaked fibrous casings using a sausage stuffer, ensuring no air pockets remain.
  7. Place in a smoker and cook at low temperatures, gradually increasing heat until the internal temperature of the sausage reaches 152°F. This typically takes 4 to 6 hours.