Smoked Jalapeno Cheddar Sausage
Recipe from YouTube
Ingredients
Metric – US Customary
500 g lean pork
200 g lean beef
300 g pork back fat
16 g kosher salt
2.5 g insta cure #1
3 g black pepper
5 g garlic powder
1.5 g onion powder
.5 g sugar
2.5 g chipotle powder
2.5 g Paprika
6 g mustard seed
2.5 g red pepper flakes
20 g nonfat dry powder milk
.8 g sodium erythorbate optional. If you chose to not use this ingredient you need to let your sausage rest in the refrigerator overnight to allow the cure to work.
60 ml ice cold cream
30 g diced jalapenos
100 g extra sharp cheddar cut into small cubes
hog casings
Instructions
Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Prepare all of your seasonings. Clean and rehydrate your casings
Grind your very chilled meat and fat on a medium plate (6mm)
Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
Stuff your mince meat into the casings, link, and prick out any air pockets.
If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.
Smoking Schedule
Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smoking
Next raise the temperature to 125F for 1 hour and begin to apply smoke.
Raise to 145F for 2 hours, then raise to 155F for 2 hours, then raise to 180F till the internal temp reaches 145F
(If you don't have a digital smoker just cook these low and slow so as to not render out the fat)
Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!
