Jalapeno Cheese Summer Sausage?

I made a batch of this a few weeks ago (1/2 deer & 1/2 pork). Bought some hi temp cheese from a local processing plant. Used fresh finely diced peppers. Stuffed in 1# casings (2 1/2" x 10"). Left in fridge for two days to let flavors mingle. Smoked it for two hours with Jack Daniels barrel wood, then finished in oven until internal temp of 155 reached. Immediately cooled in cold water. First time I tried to make it.
WELL ... it was not too great. The cheese was very soft (almost liquid) & the texture was kind of chewy.
Is there a 'double secret, handshake only' step I left out? Is there a better way than what I did (MUST BE!!!)?
Want to make some more because the ones I purchased from my trip to Texas about 6 weeks ago is almost gone. But I don't want to waste the meat and my time if I get the same results.

I am not an expert as I have only made it one time but I thought it turned out OK. I mixed the spices, ground the meat with the course blade then the fine. Let it sit for 3 days in the cooler then stuffed in the large casings. Put it in the smoker at 170 degrees until the internal temp got to 155. Then put it in ice water to cool. I did not use as much pork as you did. 20# of deer meat and 5# of lean pork and also did not use cheese. Also you may have got the temp. up too fast in the oven. It took about 3 hours in the smoker to get the sausage to 155.

Buddy of mine used to make them into logs and roll them in foil. Then he would bake them in the oven. He also used cheddar cheese.
When they were done we would slice it thick and pan fry it. Makes great sandwiches!!!!!

I use a 60/40 deer to pork butt ratio. I smoke at 165 degrees for two hours, and then at 220 degrees until I get an internal temp of about 170 degrees. I simply throw them into the deep freeze for an hour, and then hang them up outside overnight. They always turn out well.

Your temperature was right but pork shoulder with some fresh bacon at 60/40, will better transfer temperature through the mix. Lean meat is more resistant just like in the brisket. Grease transfers the heat in between stuffing. I also add 2dcl of water per 10lb of mix and mix well before I put it in the fridge for overnight cure, before suffing in the morning.
That makes stuffing a lot easier, eliminates most air bubbles and creates vapors that heat the meat faster.
I smoke about 6 hours on mix of apple, oak and pecan.
The hardest thing is to hold back and do not put too much wood in the fire which will make the skin taste bitter.
I run 155-165F max. Anything more will melt the precious little chunks of fat and grease will run out through the casings making the links dry and meat consistency of wood shavings.
145F barrier takes a long time to cross, it is the area where bacteria starts multiply rapidly. At 150F it is being killed effectively. 152F should be enough to take it out and it will rise 2-4 degrees on its own if wrapped.
I chill the links in the sink under ice and spray .

Really like everyones way of doing it. Sounds like I need to heat slower and change ratio of venison / pork.
OW,
Like your way of doing it, but have a question: What is: "2dcl of water"
Thanks guys and gals

When our Summer Sausage comes out of the smokehouse, we spray it with cold water - actually more of a mist. After misting, it goes into the cooler overnight, then packaged the next morning. I'm wondering if too much water might be part of the problem? 146 degrees internal temperature for 2 minutes is what is required by the inspectors.