It's time to reward yourself with some "GOOD EATS"

Tuesday, September 3, 2013

Jalapeno Cheese Smoked links

Yeah I know I am a little slow, but that doesn't mean I haven't been busy. Mostly just cooking the same ol'
Ribs, Pork Butt. But tried something new, or at least a new recipe (to me).
Jalapeno Cheese smoked Sausage.  I think the taste is really good. I made some patties and some links. Just used one 6 pound Pork Butt. If I had a clue that it would be this good I might of made more. Needless to say it hasn't lasted very long.

I started by boning the Pork butt, cutting it up for the grinder. Using a 1/4" plate into the grinder it went. The fat to lean ratio looked good to me. I ground everything but the bone. After boning there was 5.5 pounds of meat. I also ran the Jalapeno Chiles through the grinder. Mixed all the spices and jalapenos with the water.
Added the mixture to the ground meat, along with the cheese. Mixed all ingredients well. Made a test  patty. yep good sausage. I was thinking I would chill over night to let the spice and meat get to know each other better. Covered and into the refrigerator. Next morning stuffing time, I really needed to add more liquid at this time but didn't (wrong move) The sausage was really hard to pass through the stuffer. I also didn't have green Jalapenos but had some red ripe ones, these worked out really well.
Here is the photo of whats left. Make some they are Good Food !! Bill
Jalapeno Cheese Sausage:
Jalapeno & Cheddar Sausage
1.5 cup chilled pork stock
3 Tbls sea salt
1 Tbls paprika
1 Tbls course ground black pepper
1 Tbls onion powder
5 cloves fresh garlic
1 tsp ground thyme
1 tsp ground marjoram
1 tsp ground sage
1.5 tsp Insta-cure or Prague Powder if available or desired
12-18 jalapenos, ground
8 lb boneless cubed pork shoulder or sirloin
1.5 lb grated cheddar cheese
Combine spices and stock in a blender, mix well, and re-chill.  Grind the pork through a fine plate then mix together well with the spice/stock mixture and ground jalapenos.  Add the cheese and mix well just before stuffing into hog casings.  Cook to 152° F is cured with Insta-cure or 165-170°F without the cure.

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