Fresh Jalapeno and Cheddar Cheese Sausage

Discussion in 'Sausage' started by cajunsmoke13, Dec 8, 2009.

  1. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Been awhile since I smoked anything or made sausage. I tried Rytek's recipe for Fresh Jalapeno Sausage for 25 pounds. ALX sent me some of dehydrated jalapenos earlier in the year. It called for 5 pounds of shredded cheese. I used the high temp cheddar cheese instead. It tastes good, but I think next time I will cut the cheese in half if I use the cubes. Don't know if shredded would make a difference. I cooked some up and the taste is great. It's a cheesy sausage and I like cheese, so it will do, I guess. If anyone wants me to post the recipe, let me know.
     
  2. alx

    alx Master of the Pit OTBS Member

    Looks awesome steve.I would love to try recipe...

    Were the dehydrated green japs too hot?
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That is excellent looking sausage.[​IMG]
     
  4. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Sausages look great. Good job.[​IMG]
     
  5. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks. No, they turned out awesome. Here is the recipe.


    25 Pounds

    20 Pounds Pork Shoulder
    5 Pounds Shredded Cheese
    1 1/4 Cup Jalapeno Powder
    4 Cups Onion Powder
    1 1/4 Cup Cilantro
    2 1/2 Cups Paprika
    1/2 Cup salt
    1 Cup Sugar
    1/2 Cup Garlic Powder
    3 3/4 Cups Ice Water

    Grind mear twice through 1/4 inch plate. Sprinkle all ingredients into the ice water, pour over the meat and mix well. Add cheese and and cilantro.

    ***One issue I did have...Put all those ingredients in the water, you get a paste, not something you can pour on the meat. Something is off. Had to add more ice water.
     
  6. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Wow.....Those look beautiful.....Great looking sausages.
     
  7. Man, those look great!

    Now here comes the newbie question...will you grill the sausage or slow smoke it & at what temp? I have a vertical box on my stick burner and I'm dying to put it to it's intended use!

    My thoughts are slow smoke, vacuum pack and freeze for later. But I've read about curing...and that's got me all worried. Is it all that simple or am I missing something?
     
  8. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    That's some great looking sausage, and I really like the flavors.
     
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks. I won't smoke these, because I did not use a cure on this batch. For me, no cure, no smoke. Will be good on the grill though.
     
  10. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Yep...these are Fresh which has no cure and not smoked. Cook them on the grill is awesome......

    The cure is for smoked Sausages because they stay in teh danger zone temp wise for a long time while you are smoking them....
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Those look great and I'll bet taste even better [​IMG] That paprika sure gives it a nice color

    Red Stick you low temp smoke sausage as long as its been cured which isn't that hard to do or you can hot smoke sausage that hasn't been cured.
     
  12. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Hey there Red, how ya doing? I used to be real shy of smoking when it came to cures as I just did not understand the process. Lucky for me, and you and everyone else, we have this site. Its really not a complicated process at all. In fact, once you get the basics down, you will see just how simple it is. If I may make a suggestion, if you think you could get into the sausage making part of smoking meat, I highly recommend you buy a copy of a book called "Great Sausage Recipes and Meat Curing" by Rytek Kutas. It is considered to be the bible when it comes to smoking and curing meats. Many many members here have it and rely on it constantly. Just some info I thought you may find helpful[​IMG]
     
  13. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    I agree with MH...That book will explain it all. Like Piney aka Jerry said too, you can hot smoke them also,,,I am no expert in the area. I spend more time moving the meat back and forth to the refrigerator. I always try to keep it cool. I get a little paranoid. Guess all I have read on here.
     
  14. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are excellent looking sausages...[​IMG]
     
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man thats some mighty fine looking sausage there Cajunsmoke13. I would just love to have my sausage come out looking like that too. I just did some and you gave me a good thumbs up and that means alot to me. Thanks for the recipe and I will have to try that stuff soon enough. But now I think it either hot Italian by shooter Rick or salami next.
    Man that is some good looking sausage [​IMG]
     
  16. oneshot

    oneshot Master of the Pit SMF Premier Member

    Yo Steve, that sausage looks to good to even cook, it should be framed!!![​IMG]
     
  17. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks. That 4 cups of onion powder has me too. I like onion so it doesn't bother me. It said to add ingredients to the ice water and pour on the ground pork...not happening, dump on the paste...
     
  18. jjmrascal

    jjmrascal Smoke Blower

    YUM! That looks great!
     
  19. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Nice job Steve!!! I love this! I can't wait to do my first sausage. Your such an inspiration!
     
  20. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks to all...I am going to do the 10 pound batch and see what the flavor is like.
     

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