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Jalapeno Cheddar Sausage Recipe?
Posted on 1/6/22 at 10:41 am
Posted on 1/6/22 at 10:41 am
Anybody have any experience making jalapeno cheddar sausage? I recently got a meat grinder and sausage stuffer so wanting to give this a try. I want something like you get at the Texas BBQ joints.
3
Posted on 1/6/22 at 10:49 am to Hat Tricks
OB link
Check out the thread I made the other day on the outdoor board. There are some links to sites there.
Check out the thread I made the other day on the outdoor board. There are some links to sites there.
This post was edited on 1/6/22 at 10:51 am
Posted on 1/6/22 at 10:57 am to Hat Tricks
I once tried a failed experiment with pepper jack. Basically the cheese melted and disappeared into the sausage when it was smoked. The sausage was OK to eat, but not as intended. I believe they make high temperature cheese for this, which is not what I used. Check at Academy or Bass Pro.
If this is your first attempt you may want to start with a basic smoked sausage and ramp up from there.
If this is your first attempt you may want to start with a basic smoked sausage and ramp up from there.
Posted on 1/6/22 at 11:05 am to ThreeBonesCater
Use high temp cheese for sure.
Posted on 1/6/22 at 11:07 am to pdubya76
Keep your cold smoking temp around 160 for color and maybe bump to 170 to finish. I don’t use high temp cheese. 250 for the finishing temp the next day.
Posted on 1/6/22 at 11:07 am to Hat Tricks
Google Texas Bowhunter mesquite country sausage recipes. A guy on there uploaded a spreadsheet with a lot of sausage recipes. Very easy to follow.
Posted on 1/6/22 at 11:37 am to AyyyBaw
if you dehydrate regular cheese for a few hours it becomes high temp cheese
Posted on 1/6/22 at 12:20 pm to Zach Lee To Amp Hill
I like to follow Chud's sausage recipes. Hasn't steered me wrong yet. He used to be a pitmaster for a BBQ foodtruck in Austin that gets great reviews.
LINK
LINK
Posted on 1/6/22 at 2:33 pm to RedHawk
Chuds makes some good looking stuff. I also look at 2 guys and a cooler youtube channel. I think he is from this area originally and does some wild sausages. Also look at smokingmeat forum they have a page with a lot of sausage info. I have used the seasoning blends from the sausage maker with good results so far as well.
Posted on 1/6/22 at 11:11 pm to ruger35
Pretty sure I started around 225-250 that day and messed it up. Sadly, I never tried it again. Maybe one day.
ruger35 may be onto something though
ruger35 may be onto something though
Posted on 1/7/22 at 8:24 am to ThreeBonesCater
quote:
ruger35 may be onto something though
That's how I have done my smoked sausage. If you put cure you can cold smoke it like that and achieve your target temp easy. Dunk them in a ice bath once they come off the smoker to help keep them plump. Then just a fast grill when its time to eat.
I have only used high temp cheese so far but I think you can get away with not if you cook it this way.
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