I have modified the recipe with Great results.
I now add:
8oz of High-Temp Diced Cheddar Cheese.
4oz can of Hatch Diced Green Chiles (hot).
I also subtracted 1 TBS of Morton’s Tender Quick Home Meat Cure.
I now use 2TBS per batch instead of 3TBS.
![](https://i.imgur.com/jl79TuNl.jpg)
![](https://i.imgur.com/JkKGzeGl.jpg)
![](https://i.imgur.com/5Puz140l.jpg)
![](https://i.imgur.com/KXIfp7tl.jpg)
You can order the cheese right off the LEM Product website.
The Hatch chiles can be found at most larger grocery stores.
You can also order from Amazon or eBay.
Here is the modified recipe:
2 Lbs. Ground Venison
1 Lb. Ground Pork (Do not substitute pork sausage)
8 oz. LEM High-Temp Cheddar Cheese
4oz. can of Hatch Diced Green Chilis (I use Hot)
2 TBS. Morton’s Tender Quick Home Meat Cure
2 TBS. Liquid Smoke
1/3 Cup of Cold Water
1 TBS. Garlic Salt
1 TBS. Onion Powder
1 TBS. Coarsely Ground Black Pepper
2 TBS. Mustard Seeds
1 TBS. Crushed Red Pepper
Good Luck All
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