Jalapeño, Garlic and Lime Summer Sausage
I’m told that it’s called “summer sausage” because it can be stored without refrigeration because of the curing process. I keep my summer sausage in the refrigerator or freezer anyway. I’ve also made various forms of wild game summer sausage using only salt as a curing agent.
Some people like big hunks of cheese in their summer sausage. Not me. Because I often serve sliced venison summer sausage with fruit and cheese, it seems a bit redundant to have blobs of cheese in the sausage.
This recipe is simplified for those of us that do not own a meat grinder. If you have ever used a cheap meat grinder, you know that they aren’t worth much. Plan on spending at least $150, but probably more, for a good one that will actually grind meat.
If you have venison scraps rather than ground meat, you can chop them up into small pieces and pulse in a food processor before mixing with the other ingredients.
Jalapeño, Garlic and Lime Summer Sausage
Ingredients
- ¾ cup cold water
- ¼ cup freshly squeezed lime juice
- 2 tbsp curing mixture like Morton ® TenderQuick ® or Hi Mountain cures
- 2 tsp mustard seed
- 1 tsp coarse ground black pepper
- ½ tsp ground cumin
- 2 ¼ lbs ground venison
- ¾ lb ground pork
- 3 jalapeño peppers seeded and minced
- 5 garlic cloves minced
- 1 cup cilantro leaves minced
Instructions
- In a large bowl, combine water, lime juice, curing mixture, mustard seed, pepper, and cumin, and stir until blended and dissolved. Mix in the ground venison, pork, jalapeño, garlic, and cilantro until mixture is tacky, about 3 to 4 minutes. Cover bowl and place in the refrigerator. Every 12 hours, mix again thoroughly, cover and refrigerate.
- After 48 hours, divide meat mixture into 2 equal portions and roll into logs, about 3-inches thick. Place each on a large square of heavy-duty aluminum foil, shiny side up, and wrap snugly. Pierce each log 6or 7 times with a fork.
- Arrange foil logs on a rack above a baking sheet (to catch any drippings). Place in a preheated 200-degree oven or smoker until the internal temperature at the center reads 160 degrees, about 6 to 8 hours.
- Allow meat to thoroughly cool before slicing. Summer sausage can be re-wrapped in butcher paper or vacuum-packed and refrigerated for up to 2 weeks or frozen for up to a year.
Where is the finished instro
Fixed. Thanks for the heads-up!
Instructions
In a large bowl, combine water, lime juice, curing mixture, mustard seed, pepper, and cumin, and stir until blended and dissolved. Mix in the ground venison, pork, jalapeño, garlic, and cilantro until mixture is tacky, about 3 to 4 minutes.
Cover bowl and place in the refrigerator. Every 12 hours, mix again thoroughly, cover and refrigerate.
After 48 hours, divide meat mixture into 2 equal portions and roll into logs, about 3-inches thick. Place each on a large square of heavy-duty aluminum foil, shiny side up, and wrap snugly. Pierce each log 6or 7 times with a fork.
Arrange foil logs on a rack above a baking sheet (to catch any drippings). Place in a preheated 200-degree oven or smoker until the internal temperature at the center reads 160 degrees, about 6 to 8 hours.
Allow meat to thoroughly cool before slicing. Summer sausage can be re-wrapped in butcher paper or vacuum-packed and refrigerated for up to 2 weeks or frozen for up to a year.
These instructions were under the ingredients on my view of the link. Hope this helps. I’m making it for the first time. I added a little smoke and a little pepper Jack cheese to mine. Crossing my fingers it tastes as good as it smells.