Jalapeño Cheddar sausage using the recipe shown on Meat Church from Dayne Weaver of Dayne's Craft BBQ. The wife and I both have a low tolerance for spicy heat, so I just cut out the jalapeño powder and I seeded and de-ribbed the fresh Jalapeños. The result was exactly what I hoped it would be. I did the 3 day process, cutting curing and seasoning day one, grinding adding the milk powder, jalapeño, cheddar and stuffing day two, then smoking on day three. It will be a bigger batch next time. I recommend the recipe.
NOTE: The Lang smoker these were done on is for sale, see my ad in the classified ads forum section.
In the smoker at 2 hours, flipped them and inserted a probe.
Out of the smoker at 155° and into the ice bath.
Put two of them back on the smoker at 250° and 30 minutes later they were plump, juicy with a lot of snap and crunch to the casing.
Great bind on the casing, and the grind texture was perfect.
Bloomed for a bit in the fridge then vacuum sealed and ready for the freezer. Next time there will be a double batch.
NOTE: The Lang smoker these were done on is for sale, see my ad in the classified ads forum section.
In the smoker at 2 hours, flipped them and inserted a probe.
Out of the smoker at 155° and into the ice bath.
Put two of them back on the smoker at 250° and 30 minutes later they were plump, juicy with a lot of snap and crunch to the casing.
Great bind on the casing, and the grind texture was perfect.
Bloomed for a bit in the fridge then vacuum sealed and ready for the freezer. Next time there will be a double batch.
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