Here is the recipe for my Jalapeno Cheese Smoked Summer Sausage: 10 lb. batch: ---------------------------------------------------------------------- 7 lbs. lean beef 3 lbs. pork 2 tsp. #1 cure 5 Tbsp. salt 5 tsp. ground mustard seed 5 tsp. course ground pepper 4 tsp. garlic powder 1 tsp. coriander - I like an extra tsp. myself 4 Tbsp. powdered dextrose 4 Tbsp. corn syrup solids 1 Cup soy protein concentrate 2 Cups high temp cheddar cheese 2 Cups chopped jalapeno's (deseeded unless you like it hot) 1 Cup red wine (a merlot or red zinfandel) 2-3 Cups cold water (I actually used 55 beef /45 pork mix on this one) -(I was also a little short on jalapeno's - used them for some ABT's - only had about 1-1/4 cup for this batch so I added some chili crush) My pork shoulders are not typically this much marbled so this might turn out a little fatty. Here are a few pic's... Got 45 lbs. of pork shoulder from Costco for grinding If you want to cut yourself some pork steaks or want to make some buckboard bacon now is the time to cut off what you want... Grinding....45 lbs. took awhile in my small grinder. I chose 1-1/2" x 20" fibrous casings from Butcher Packer. These smoke really well and they're pre pricked. I highly recommend a spice grinder - there is no comparison on fresh ground spices....some of my spices are pre ground but you can really tell a difference with pepper, coriander, mustard, etc. Make sure you get a stainless bowl on your grinder so the spices don't leach into plastic. These are about $15...and you can buy bulk spices. A few basic sausage ingredients... Here are all the ingredients mixed together. And mixed into the meat and adding the cheese...looks like a fine mess! I get my high temp. cheese from Butcher Packer. Soaking the casings....I use a little liquid smoke for this - gives the sausage some more anti bacterial properties. I mix and stuff the same day and let the logs sit in fridge for a day or so...The red wine really comes out after a day. It's coming together...you know it's mixed correctly when you can't feel your hand and your arm is sore. I pan fry a couple patties for a taste test...excellent. Now is the time to make it the way you like it...add more ingredients per your taste buds. Stuffer loaded and ready ... you've been working hard - time for a beverage! First log coming off stuffer....stuff 'em tight! Getting ready to tie the log...Kind of tough by yourself but I'm becoming a pro... Wouldn't mind a 3rd hand .... All stuffed - 11 logs total about 1 to 1-1/4 lbs. each. Into the smoker....smoking at 160-170 degrees Time for a tough decision what to drink while it's smoking...hmmmm! This is about at 127 degrees internal temp Into an ice water bath to cool And finally the finished product after blooming -- 20 hours in a BDS with a 6 hour bloom Hopefully all these pic's came through ok. Thanks for checking this out.