In this video we show you how to make delicious smoked jalapeño cheddar sausage!

Ingredients:
3LBs pork butt
33.6OZ lean beef (we use top round)
14.4OZ beef fat (we use brisket trim)
.75LBs hightemp cheddar
1 cup heavy cream
6 jalapeños (3 whole and 3 seeded)
48.75g salt
7.5g pink salt
18.75g garlic powder
15g ground mustard
11.25g paprika
11.25g black powder
67.5g nonfat powdered milk (baking aisle at Walmart)
Hog casings

Smoke at 180 for about 4 hours until IT hits 165.
Soak in ice bath for about 5 minutes to rapidly cool down.
Store in vacuum bags or ziplock in the freezer, or keep in the fridge for up to two weeks.
Reheat on the grill indirect or on the smoker at 300 degrees until IT hits 165.

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Links:

Natural Hog Casings for Sausage by Oversea Casing https://a.co/d/hRZwskg

KitchenAid KSMMGA Metal Food Grinder Attachment, Silver https://a.co/d/jgm8OFo

LEM Products 1606 5Pound Stainless Steel Vertical Sausage Stuffer, silver https://a.co/d/9KmoRrL

High Temperature Cheddar Cheese 2.5 Lb. Bag https://a.co/d/grer3PY