Jalapeno & Cheddar Sausage recipe

Sailor · December 09, 2010, 05:23:11 AM

Quote from: DOUG3D on December 09, 2010, 04:10:02 AM
recipe looks good, i am planning on making 5 #'s fresh and 5#'s to smoke. any recommendations on smoking in the bradley?

Just make sure that you use 1 tsp of cure #1 per 5lb of meat if you smoke it. ;D

DOUG3D · December 09, 2010, 07:38:42 PM

Thanks for the reply Sailor, I made the fresh tonight and really enjoyed it! I have another 5#'s stuffed into 32mm hog casings, resting in the fridge for smoking tomorrow. I am planning on placing in smoker for an hr at 130 to dry and then applying 2 hrs of apple at 130 also, at this point I was going to raise to 160 and cook til IT hits 152. Does this sound right?

BigJohnT · December 10, 2010, 05:14:53 AM

Them sausage patties sound good. Do you par-freeze them before vacuum packing? I think I'll make some this weekend.

John

Sailor · December 10, 2010, 05:27:49 AM

Quote from: DOUG3D on December 09, 2010, 07:38:42 PM
Thanks for the reply Sailor, I made the fresh tonight and really enjoyed it! I have another 5#'s stuffed into 32mm hog casings, resting in the fridge for smoking tomorrow. I am planning on placing in smoker for an hr at 130 to dry and then applying 2 hrs of apple at 130 also, at this point I was going to raise to 160 and cook til IT hits 152. Does this sound right?

Lots of different ways to smoke using different temp settings. Personally, I dry my stuff at 130 for 1.5 hrs then bump to 140 and roll smoke. I have a pot of water going at 160 and after the smoke I pull the sausage from the smoker I give them a bath in the 160 water until the IT comes to 155. Then lay them on racks to dry and bloom. This method saves lots of time. I can only get 1/2 of the batch in the pot at a time and while one batch is soaking I leave the other 1/2 in the smoker. Personally I think they come out more moist and juicy than doing the entire process in the smoker.

Many members dry at 130 and bump to 140-150 and roll smoke or to 160 and smoke and finish at 175 to get the IT up. I don't think there is a hard and fast rule as to how to do your sausage. Experiment and find the way that you like to do it.

Main thing is to try to keep the cabinet temp below 180 or you risk fat out.

Sailor · December 10, 2010, 05:34:47 AM

Quote from: BigJohnT on December 10, 2010, 05:14:53 AM
Them sausage patties sound good. Do you par-freeze them before vacuum packing? I think I'll make some this weekend.

John

I make 1/4 to 1/3 pound patties. I stack 2 patties high with butcher paper on the bottom, middle and top. I tried wax paper and found that unless you unfreeze it is a hassle to get the wax paper off the meat before cooking. I use a George Forman grill and I can cook up a frozen patty in about 4 min. It is a fast way to get supper going. I just put the stacks in the bag and seal. It does not flatten them much at all. There is just the wife and me at home now so I put 4 patties to the bag. I cook up the 4 and what is left over is lunch for the next day.

iceman · December 10, 2010, 03:09:04 PM

Some happy friends that get to go home with your recipe Sailor. ;D
Some goes up to work for my guys along with some smoked salmon.

jiggerjams · December 10, 2010, 10:36:18 PM

Great pics. I would be smiling too!

DOUG3D · December 11, 2010, 03:22:42 AM

Sailor, I just wanted to thank you for the info on the smoked method with the hot bath! it worked like a top, my wife actually thinks I know what i'm doing and she would never admit that. Great recipe fresh and smoked, it is now on my favorites list!

Sailor · December 11, 2010, 12:38:50 PM

Did 12 pounds today. Made up patties and some 1 pound logs. Should keep Momma in sausage for a week or three. ;D

Jalapenos quartered and ready to go in the grinder.

Pork shoulder cut into strips and ready for grinder.

Jalapenos all ground and now for the meat.

Meat all ground through the med plate. I like to do the jalapenos first so I get the juice.

Mix all ready to be added.

Cheese all weight out and ready for the mix.

All mixed up and into patties and logs.

smokeitall · December 11, 2010, 08:30:06 PM

Hey Sailor is that high temp cheese or regular cheese? Finished product looks awesome!
SIA

Sailor · December 12, 2010, 05:01:10 AM

I use Hi Temp cheese. I got it from Allied Kinco. I do not find that cheese waxy at all.

BigJohnT · December 18, 2010, 09:02:05 AM

Sailor,

That is some awesome sausage... I had to take one pack back out of the freezer after eating the leftover cooks helping.

1/4 lb balls ready to smash.

smashed and in butcher paper

the cooks helping.

After eating that I had to pop the top on my favorite beer and kick my feet up while I savored the flavor of the sausage.

Dude this is now on my must have some in the freezer at all times list. I have 3 other high temp cheeses to try out, swiss, pepper jack, and lava jack all from Butcher and Packer.

Thanks for Sharing this.

John