Classic Jalapeño and Cheddar Sausage

Written By Jason Meade

Ingredients

  • Beautiful Duroc Pork Butt from @unionbrothersmeatmarket (12lb to start, we used 5lb of cubed pork for this batch)

  • @chudsbbq Nice & Plump Sausage Starter Mix (1-pack)

  • Jalapeños – cored, seeded, and ribbed (0.5lb)

  • High Temp Cheddar Cheese from @waltonsinc (0.5lb)

  • Ice Cold Water (0.5lb)

  • 32-35mm Natural Hog Casings from @waltonsinc

Process

  • We cubed the butt, froze it slightly, course ground it with the poblanos, mixed it with the splices and cheese until bound, chilled it, cased it, dried it for 24-hours, smoked it at 225° unit the IT was 160°+, sliced it and enjoyed

Tools

  • Grinder: MEAT! 0.5hp Grinder

  • Stuffer: MEAT! 5lb Vertical Sausage Stuffer

  • Scale: 55-pound Digital Meat Scale and a Standard Kitchen Scale

  • Knife: Messermeister Kendrick BBQ 8” BBQ Knife

  • Thermometer: ThermoWorks Thermapen ONE

Jason Meade
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