Jim's Jalapeno & Cheddar Sausage............ To Go!

[Keymaster]

That Recipe looks Good!!!

[Tenpoint5]

Looks really good there Monkey

[classicrockgriller]

Man I like the looks of these.

Casings stayed nice and tight.

Got a bath and bloomed and going for a fridge rest.

[OU812]

WOO HOO!

Lookin gooood.

[DTAggie]

Where are these going to?

Jim's Jalapeno & Cheddar Sausage............ To Go!

[Tenpoint5]

I believe they is heading to his sisters house if I remember right.

[SouthernSmoked]

Dang!! Sonny they look awesome!

[SiFumar]

I like the look of those too!

[ghost9mm]

Really like the color on those Sonny....well done...

[classicrockgriller]

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!





All pkg'ed up and ready "To Go".

[jiggerjams]

Nice money shot Sonny. Well done. The cheese held up nicely too.

[Smokin Soon]

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.

[classicrockgriller]

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.

[Sailor]

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.

[Mr Walleye]

Man... you've been a sausage makin' machine Sonny!  ;)

Excellent Job!  8)

It doesn't get any better than that.

Mike