Hello, I gave this to a member looking for Jalapeno Cheddar Smokies ( Canadian Smokies) . Here is one that I use and still tinker with. I use it for venison pork mix and 25-35lb batches at a time, I broke this down for smaller batches. You can check. it out see what you think change meat etc.
Jalapeno Cheddar smokie.
5lbs recipe 60/40 mix
- 3 lbs course grind venison ( I use 3/8 plate)
- 2 lb course ground pork shoulder / boston butt with the fat no skin I do trim fat from it) .
- 1 Tbsp Kosher or course sea salt
- ½ Tbsp sugar
- 1 Tbsp Ground black pepper ( white works if you don’t want to see black specks)
- 1 Tbsp Garlic Powder / or minced/crushed garlic clove ( to taste I prefer fresh 1-clove 5lb min)
- 1 Tbsp Paprika ( sweet, mild, Hot. I like hot) also for color
- 1 tsp onion powder - optional ( I like this in ours depending on the smokie mix)
- 1 tsp mace – optional ( I put it in when I make plain smokies)
- 1/4 - 1 tsp cayenne or to taste. Great w/Jalapenos
- 1 cumin - optional.
- 1 tsp marjoram opt. ( I put it in)
- ½ Tbsp mustard seeds opt.
- 1/2 c dry powdered skim milk powder (Soy powder could work)
- 1 tsp Instacure #1 / Prague powder
- 1 lb old or extra old cheddar ( I freeze mine. Then thaw and it crumbles nice. or cubed up small 1/4x1/4)
- 3-4 Jalapenos fine choped / diced or to taste.
-1 cups ice cold water
- 29-32 mm csg or your preference 32-35mm works rinsed and soaked
- I also do 1 lb of bacon raw and diced into mix.
Mix all ingredients together. ( I do a small patty fry test) when happy with taste and consistency stuff in stuffer and fill csgs. Hang to dry and form pellicle, then smoke for 1-2 hrs. min Cold (or your taste). Then continue with heat until IT is 152. Pull out and a quick water bath to stop cooking. Hang to bloom. Try not to eat all of them while hanging before wrapping.
We make Jalapeno Cheddar w/ Bacon, Mozza Bacon, Swiss Bacon, Monteray Jack bacon and Plain smokies, That is why the optional ingredients on the list. Each batch is just a little different so it is up to your own taste. I have played around with this recipe and you can as well to suit your own tastes. If you like it let me know Thx. Charlie
Jalapeno Cheddar smokie.
5lbs recipe 60/40 mix
- 3 lbs course grind venison ( I use 3/8 plate)
- 2 lb course ground pork shoulder / boston butt with the fat no skin I do trim fat from it) .
- 1 Tbsp Kosher or course sea salt
- ½ Tbsp sugar
- 1 Tbsp Ground black pepper ( white works if you don’t want to see black specks)
- 1 Tbsp Garlic Powder / or minced/crushed garlic clove ( to taste I prefer fresh 1-clove 5lb min)
- 1 Tbsp Paprika ( sweet, mild, Hot. I like hot) also for color
- 1 tsp onion powder - optional ( I like this in ours depending on the smokie mix)
- 1 tsp mace – optional ( I put it in when I make plain smokies)
- 1/4 - 1 tsp cayenne or to taste. Great w/Jalapenos
- 1 cumin - optional.
- 1 tsp marjoram opt. ( I put it in)
- ½ Tbsp mustard seeds opt.
- 1/2 c dry powdered skim milk powder (Soy powder could work)
- 1 tsp Instacure #1 / Prague powder
- 1 lb old or extra old cheddar ( I freeze mine. Then thaw and it crumbles nice. or cubed up small 1/4x1/4)
- 3-4 Jalapenos fine choped / diced or to taste.
-1 cups ice cold water
- 29-32 mm csg or your preference 32-35mm works rinsed and soaked
- I also do 1 lb of bacon raw and diced into mix.
Mix all ingredients together. ( I do a small patty fry test) when happy with taste and consistency stuff in stuffer and fill csgs. Hang to dry and form pellicle, then smoke for 1-2 hrs. min Cold (or your taste). Then continue with heat until IT is 152. Pull out and a quick water bath to stop cooking. Hang to bloom. Try not to eat all of them while hanging before wrapping.
We make Jalapeno Cheddar w/ Bacon, Mozza Bacon, Swiss Bacon, Monteray Jack bacon and Plain smokies, That is why the optional ingredients on the list. Each batch is just a little different so it is up to your own taste. I have played around with this recipe and you can as well to suit your own tastes. If you like it let me know Thx. Charlie
