PNW Hunting and Fishing

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PNW Hunting & Fishing PNW Hunting and Fishing for beginners and Pros.

Venison Jalapeño Cheddar Summer Sausage

Ingredients:

2 lbs ground venison
1 lb ground pork
2 tsp curing salt (Prague Powder #1)
2 tbsp kosher salt
2 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
2 tsp mustard seed
1 tsp smoked paprika
1/2 cup diced jalapeños (fresh or pickled)
1 cup shredded sharp cheddar cheese
1/4 cup ice-cold water
Natural or collagen casings (optional)

Directions:

In a large bowl, combine the ground venison, ground pork, curing salt, kosher salt, black pepper, garlic powder, onion powder, mustard seed, and smoked paprika. Mix well until fully incorporated.
Fold in the diced jalapeños and shredded cheddar cheese. Add the ice-cold water to help with binding and moisture.
If using casings, soak them according to package instructions and stuff the meat mixture into the casings, forming sausages. If not using casings, shape the meat into logs.
Preheat your smoker to 180°F (82°C). Place the sausages (or logs) directly on the smoker racks.

Smoke for 4-5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to ensure doneness.
Allow the sausages to cool completely before slicing. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Prep Time: 20 minutes | Cooking Time: 5 hours | Total Time: 5 hours 20 minutes
Kcal: 300 kcal | Servings: 10 servings

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The deer’s initial reaction, the arrow’s appearance, and the blood trail quality are all important to consider.

Link for more info: https://realtree.me/4aRDAIz

Effective August 12, 2024 Marine Area 1 salmon season to close

Marine Area 7 open one additional day of chinook

Additional days of chinook in Marine Area 10