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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