Jalapeno cheddar snack sausage - qview

Discussion in 'Sausage' started by smokinal, Mar 3, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I made this sausage a few weeks ago, but with just cheddar. I wanted to do it again with diced jalapenos & cheddar.

    Here's the recipe I used.

    Al’s cheddar jalapeno snack sausage                                 

     

                                            Total cook time: About 10-12 hours

    3 lbs ground chuck

    2 lbs ground pork butt

    3 oz Sausage maker pepperoni seasoning

    2.5 oz Fermento

    2 oz soy protein

    1 tbs crushed red pepper flakes

    1 tbs cracked black pepper

    1 tbs cayenne pepper

    1 tsp cure #1

    1-2 cups ice water

    1/2 lb high temp cheddar cheese

    1 1/2 cu jalapenos no seeds, finely diced (about 9 med)

     

    Grind the meat with the coarse plate.

    Pour water into dry mix, & mix well.

     

    Mix well with meat & run it through the meat grinder with the small plate once to mix well. Then mix in cheese & jalapenos. Stuff in 38 mm collagen casings.  Leave in the fridge overnight.

    Smoke for:

    2 hours pre heat @120 f with no smoke  

    2 hours @ 140 f with smoke

    Then 175 f till IT is 155 with smoke

    Remove from smoker & shower with cold water.

    Then refrigerate with no cover for 3 days.

    I didn't take any photo's of the grinding, mixing, & stuffing.

    So here is the sausages just out of the stuffer.


    Hang them in the smoker


    All done, took about 10 hours to get to 155IT.


    Into the fridge for a rest for a couple of days.


    Sliced & ready to eat.


    Even though the casings are edible, I peel them off.


    Snack time, sausage, smoked meunster, & some crackers.


    This is a sausage I will make again many times. It has great flavor, some heat & the jalapenos give it a little crunch.

    Thanks for looking.

    Al
     
    c farmer, dukeburger, boykjo and 9 others like this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking sticks Al!

    POINTS!
     
  3. bena

    bena Meat Mopper

    thanks for sharing Al- looks awesome!   Points!
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Nice job, Al!

    Points for making me up a plate!
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Al great job on the sticks The plated shot looks great Points for making me hungry

    Richie
     
  6. smokeymose

    smokeymose Master of the Pit

    Looks great, Al! Hadn't thought about using collagen that large. Hmmm...

    What do the Fermento and the soy protein do for it?

    Dan[​IMG]
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Case!

    Appreciate the point too!

    Al
    Thanks for the point Ben!!

    Al
    Thanks DB!

    When your down this way, I'll have some in the freezer, so stop by!

    Al
    Thanks a lot Richie!

    Thanks for the point too!

    Al
    Thanks Dan,

    The fermento gives it a tangy flavor, much like dry curing would & the soy protein binds the fat & meat for better moisture retention, also helps with shrinkage.

    Thanks for the points too.

    Al
     
  8. Looks great Al!!!  Being new to the sausage making I was wondering when you check the IT where about are you probing into the meat and does it damage the casing or doesn't it matter. 
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it Al that looks great!!! Nice job,,,BUT only one thing???? You didn't make enough. [​IMG]

    I think you could have gotten more in that smoker [​IMG]

    A full smoker is a happy smoker - Stay happy Al 

    DS
     
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank-you!

    Yes, I put a therm in just one sausage down thru the top into the middle, and yes it puts a hole in it but it's OK. That's the first one I eat. 

    Al
    Hey DS,

    Thanks Buddy!

    I like to make sausage in 5# batches so I can experiment with different recipes.

    For Judy & I, 5# lasts a while.

    Al
     
  11. Sounds good bud!!  I think I might have to try this recipe out this weekend. I will let you know how it goes. Thanks for the info Al.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No problem, hope you like it.

    Al
     
  13. smokeymose

    smokeymose Master of the Pit

    Glad to see I'm not the only one in that boat, Al. Just the two of us can only eat so much sausage, no matter how much I enjoy making it! 3 & 5 lb batches are the norm.
    Dan
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Tasty looking sausage!
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks B!

    Al
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice Al. That sure looks tasty. I like the way the casing peeled off

    Points!!!
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Joe! Appreciate the point too!

    I started using those casings a couple of years ago, because they peel off so easy & you can really stuff them tight.

    I think you loose some of the smoke flavor by not eating the casing, but they are still very good.

    Al
     
  18. tjmitche

    tjmitche Smoke Blower

    Awesome looking snacks Al!
    Heading to the whitetail classic in DM for the day today, tomorrow will mixing up a batch of these tho.
    POINTS!!
     
  19. ragnar

    ragnar Smoke Blower

    Al, you jumped into territory I'd been contemplating, with the addition of Fermento other than in SS, which is the only place I've used it so far. Thumbs up, buddy! Looks like something I'll need to experiment with in the future. Considering using some ECA somewhere, too, to see how it works out. Dan, you should give the Fermento a shot sometime. It gives that sour tang like you get in a good summer sausage.

    As for the sausage in question in this post, Al, again, righteous success, and bringing a little heat! Points!
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Ragnar,

    I appreciate the compliment & the point too!

    Al
     

Share This Page