Fire Roasted Poblano Cheddar

[SmokinEdge]

With just a little Jalapeño going into the sausage for the grill this evening. I’ll post the recipe and process shortly.

 

[SecondHandSmoker]

Watching!

 

[SmokyMose]

Teaser...

 

[tx smoker]

I don't know what you're up to but I am intrigued....

Robert

 

[SmokinEdge]

Kissed with a propane torch. Then scrape them, but don’t take all the char off, that’s flavor!

 

[SmokinEdge]

3lbs. Ground pork. I usually grind fresh, but today was last minute idea, so just picked this up at the store.

 

[Kevin DeShazo]

Liking what Im seeing so far

 

[chopsaw]

I think we have the same thing going on .
Be watching .

 

[sawhorseray]

I'm watching 2!

 

[chopsaw]

I'm watching 2!

You seeing double already !
Lol.

 

[SmokinEdge]

 

[SmokinEdge]

 

[SmokinEdge]

These hog casings have been soaking in salt water about 1 month. Soft and supple.

 

[SmokinEdge]

3 pounds stuffed.

 

[SmokinEdge]

Recipe:

3 pounds ground pork
salt: 1.5% = 20.5g
Cure #1: 0.25% = 3.4g
Sugar: 0.5% = 6.81g
Cumin: 1tsp
Coriander: 1tsp
Granulated Garlic: 1Tbs.
Onion Powder: 1Tbs.
Course Black Pepper: 1/2Tbs.
Paprika: 1Tbs.
Ground Mace: 1/2tsp.
Sodium Erythorbate: 1/4tsp.
Course Grated Cheddar Cheese: 3oz.
Charred Poblano pepper: 2 Med
Charred Jalapeño: 3 Large
Ice Water: 1/2c

 

[Wurstmeister]

Looks great
John

 

[SmokinEdge]

I think we have the same thing going on .
Be watching .

Whatcha got in the works?

 

[SmokinEdge]

Looks great
John

Thank you John. Stay tuned for the finish.

 

[Wurstmeister]

Absolutely!
John

 

[chopsaw]

Whatcha got in the works?

Got a bunch going on , but wanted some smoke sausage to go with my chicken parts today . I started yesterday though . Smoked and SV'd already , but gonna throw some on the grill with the Nashville chicken . This is an andouille seasoning from TSM . Really good . No adds this time .