Pepper Jack Sausage

[mr_whipple]

I'm making up for lost time this last week or so. With season 7 of celebrate sausage right around the corner I had to knock one off my list that I've wanted to do from season 4 (yes... lazy and procrastinating) the pepper jack griller. I wanted to knock two things out at once, I've never put cheese let alone high temp in a sausage and never used NFDM. So off we went.

Some pics of course. I'm sure you know the drill by this point. Pork butt and EOR ground on a 7mm plate.

These were really tasty. Not quite what I was expecting but still quite nice. I think I'll tinker with this, maybe add some green chili to it? I dunno... The NFDM certainly made the texture different also. but in a good way. I've used potato starch before, but don't recall the texture being as creamy as this. I also did a brat recipe a while back from someone on here with eggs and milk and that was an incredible texture.

Anyway, now I have to figure out what to do next. Just did breakfast sausage, onion, and this. Also just split a butt and tossed it in the cure for either BBB or Butt ham.

Thanks for looking and have great weekend.

 

[chopsaw]

You're killing it bud . Those look fantastic . Cured and smoked ?

The NFDM certainly made the texture different also. but in a good way.

I'm a fan , but only use what it needs per batch . When I started using it , the listed amounts were to much at times . So I always add it last , and a little at a time . When it comes together I stop . Sometimes it's only 1 TBLS for 2 1/2 pounds . It's whatever you like though .

now I have to figure out what to do next.

I've made a lot of the formulas from Poli and Marianski , then slid off into making lunch meat , for something different .

Again , that all looks great , nice work .