Fire Roasted Poblano and Pepper Jack Sausage
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)
Fire Roasted Poblano Peppers (0.5lb)
High Temp Hot Pepper 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