I picked up a couple of Angus Choice chuck steaks and some pork belly. It was time to use my smoker.
I used a recipe from certifiedangusbeef.com and adjusted to the weight I was using. I also added Cure #1 to it. I cubed it all and let it sit in the fridge overnight.
I did a rough grind thru a 8mm grinding disk. Then I mixed in 5mm cubes of Tilamook sharp white cheddar and similar size jalapeno in 80 percent of it.
After stuffing them They went back in the fridge for two hours to set the casings. I wanted extra smoke so I used a smoke tube and let it run at 200F until an internal temp of 160F.
When done something I learned here was to give them an ice bath when completed.
I definitely bookmarked the link above I will be making these again for sure. A nice bonus was a couple of patties made from a blowout and what was left in the stuffer. Plain and cheddar jalapeno.
I used a recipe from certifiedangusbeef.com and adjusted to the weight I was using. I also added Cure #1 to it. I cubed it all and let it sit in the fridge overnight.
I did a rough grind thru a 8mm grinding disk. Then I mixed in 5mm cubes of Tilamook sharp white cheddar and similar size jalapeno in 80 percent of it.
After stuffing them They went back in the fridge for two hours to set the casings. I wanted extra smoke so I used a smoke tube and let it run at 200F until an internal temp of 160F.
When done something I learned here was to give them an ice bath when completed.
I definitely bookmarked the link above I will be making these again for sure. A nice bonus was a couple of patties made from a blowout and what was left in the stuffer. Plain and cheddar jalapeno.
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