Where's that recipe. Ahhhhhhh! here it is:
5lbs of pork butt medium ground. Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13328.jpg)
1 tsp ground thyme, 1 tsp ground marjoram, 1 tsp ground sage, 5 tsp pickling salt Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13320.jpg)
1 tsp of cure #1 diluted in 1/2 cup of water mixed with spices Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13322.jpg)
8oz of Cheddar Cheese diced Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13323.jpg)
8 jalapenos, finely diced Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13330.jpg)
Put everybody in a mixing bucket Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13331.jpg)
Mix everybody up real good Check!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13333.jpg)
Let rest in fridge over night Check!
Oh yeahhhhhh, babe!!!
That's gonna be goooooood!
CRG I will be interested to see if that cheddar holds up. I never tried regular cheddar as I use the high melt. If that cheese holds up that will save a ton on the cheese cost. Looking pretty good there Sonny.
Quote from: Sailor on October 09, 2011, 09:11:06 PM
CRG I will be interested to see if that cheddar holds up. I never tried regular cheddar as I use the high melt. If that cheese holds up that will save a ton on the cheese cost. Looking pretty good there Sonny.
I've used Cheddar in other recipes and never bought hi-temp cheese.
It held up great all the other times.
O'damn... That looks way to yummy. I bet that looks pretty smoked and all..
Lets have a look see at them! I'm making that sausage tomorrow...but not stuffing them.
Sonny, I bet that's going to be Mmm Mmmmm Goood!!!!
Any updates?
Yep, It ain't done yet. Been a busy camper
More details and Pictures soon.
Looking good Sonny
We come far you me..........Dances with wolves ;D
Standing with hands on hips and tapping my foot........well, they done yet? ;D
Daughter came into town and work slowed down.
But, they are stuffed and going on at Mid-nite so I can sleep.
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13347.jpg)
That is only ten minutes away. Excellent, can't wait!!
Quote from: classicrockgriller on October 10, 2011, 08:13:36 PM
Daughter came into town and work slowed down.
But, they are stuffed and going on at Mid-nite so I can sleep.
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13347.jpg)
I know you, you aint sleeping!
Looking good as usual! Have a nice visit with the daughter!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13351.jpg)
That Recipe looks Good!!!
Looks really good there Monkey
Man I like the looks of these.
Casings stayed nice and tight.
Got a bath and bloomed and going for a fridge rest.
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13357.jpg)
WOO HOO!
Lookin gooood.
Where are these going to?
Jim's Jalapeno & Cheddar Sausage............ To Go!
I believe they is heading to his sisters house if I remember right.
Dang!! Sonny they look awesome!
I like the look of those too!
Really like the color on those Sonny....well done...
First of all, Thanks Jim for a great recipe.
Only thing I might would add is a bit more Jalapeno's,
But I like it Hot!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13364.jpg)
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13365.jpg)
All pkg'ed up and ready "To Go".
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13366.jpg)
Nice money shot Sonny. Well done. The cheese held up nicely too.
Nice! I have ditched the high temp cheese cause the flavor was just not there. The Tillamook brands of sharp cheese's seem to survive a smoke better then others. I know Jalapeno's calm down a bit after smoking, trying to please a wife that can take mild spicy only. Does that mix produce any head sweats? Dat's how I measure heat.
Not to me, But again I didn't use fresh jalapeno's.
I used Trappey's "Hot" whole jala's and diced them.
So there may be a difference.
The recipe is a keeper for sure.
Quote from: Smokin Soon on October 11, 2011, 06:25:44 PM
Nice! I have ditched the high temp cheese cause the flavor was just not there. The Tillamook brands of sharp cheese's seem to survive a smoke better then others. I know Jalapeno's calm down a bit after smoking, trying to please a wife that can take mild spicy only. Does that mix produce any head sweats? Dat's how I measure heat.
I use fresh jalapeno's when I make mine. I use 8 peppers per 5 pounds and just cut the stems off. I grind them in the grinder prior to grinding the meat which produces some liquid that is just mixed in with the meat. My last 20 pound batch I weighed the 32 peppers after I cut the stims off and it came up with a weight of 10 oz per 5 pounds. I know some peppers are bigger than other but that 10 oz per 5 pounds gave a nice flavor and was not over powering. My wife is not a spicy person and these are her favorite sausage that I make. To answer your question .......no head sweats with this amount and it give a nice flavor but has a spicy tickle but not over powering. You can always tone it down on your first batch to see what you and your wife likes. You can also remove the seeds and devein them which will reduce the heat.
Man... you've been a sausage makin' machine Sonny! ;)
Excellent Job! 8)
It doesn't get any better than that.
Mike
Sonny, I am really impressed with the way the cheese held up. I will use up the remaining 4 pounds of high temp cheese and start using regular sharp. I have never smoked them before as I always made fresh patties or in links. Now I am going to have to do a batch of smoked as yours just sooooooooooo darn good. Great job and thanks for the tip on the regular cheese as it will save me a bundle.
Ifin your gonna use the regular cheese stay with the firmer cheeses, the softer ones like swiss and farmers will melt.
Been there done that. ::)
Quote from: Sailor on October 11, 2011, 07:12:27 PM
Great job and thanks for the tip on the regular cheese as it will save me a bundle.
I had to have learned it from someone else here on the Forum,
cause I'm not that smart. This Forum ............ Rocks!