Jalapeño, Garlic and Lime Summer Sausage
Servings: 2 sausages
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.