Smoked Jalapeno Cheddar Sausage

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow this smoking schedule
    -Dry your sausage at 90F – 100 for 1 hour, with your vents wide open
    -Increase the temp to 125F for 1 hour and begin to add your favorite smoke
    -Increase to 145F for 2 hour
    -Increase to 155F for 2 hours
    -Increase to 180F till the internal temp reaches 145F
  8. Once the internal temp has been reached place the sausages in an ice bath to cool down and let them bloom at room temperature for 3-4 hours
  9. If you don’t have a digital smoker just cook these sausages low and slow so as to not render out the fat.

Here are a few things you might find useful when making a smoked sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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Print Recipe
4.5 from 2 votes

Smoked Jalapeno Cheddar Sausage

Cheesy, Spicy, Smoky
Prep Time1 d 30 mins
Cook Time6 hrs
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings. Clean and rehydrate your casings
  • Grind your very chilled meat and fat on a medium plate (6mm)
  • Add all of the seasonings, the cream, and the peppers to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Once your meat has become tacky add the cheddar cheese and mix to incorporate the cheese.
  • Stuff your mince meat into the casings, link, and prick out any air pockets.
  • If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.

Smoking Schedule

  • Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smoking
    Next raise the temperature to 125F for 1 hour and begin to apply smoke.
    Raise to 145F for 2 hours, then raise to 155F for 2 hours, then raise to 180F till the internal temp reaches 145F
    (If you don't have a digital smoker just cook these low and slow so as to not render out the fat)
  • Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!

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4 thoughts on “Smoked Jalapeno Cheddar Sausage

  1. andrew james barnes
    andrew james barnes

    4 stars
    It is my understanding that all ground meat should be cooked to 160 degrees yet you quote a pull temp of 145 degrees which I understand is the USDA recommendation for whole muscle. Could you shed some light on this? Thanks

    1. Eric
      Eric

      Under normal cooking conditions that is correct, BUT when a low and slow cooking method is applied like in this video the meat get’s pasteurized (safe to eat) at a lower temp. If you can hold the temp of the meat at 145f for 3 minutes it’s fully pasteurized. Think sous vide cooking. It’s how people can cook chicken to 140f and it be safe to consume. If you plan on cooking these sausages on a stovetop then I would recommend going to 155f but in a smoker low and slow 145 is perfect and the sausage comes out extremely juicy and totally cooked

  2. Bob North Texas
    Bob North Texas

    I followed the recipe to a “T” and smoked it in my egg at 125 degrees after drying for an hour â€Ĥ poured on the Hickory for an hour and moved my temp up to 145 and after another hour my coals caused the egg to start to climb to 160 even though I have the BBQ Guru Digi-Q 3 on there

    So I did my best to lower the temp for a 1/2 hour but at 170 I pulled the sausage and put in the oven at 170 which is as low as it goes and finished the cook to 145

    I could Sell This Sausage it is So Good!

    Thank You Very Much !

    This is what I have been trying to figure out for several years

    Awesome

    1. Eric
      Eric

      NICE!!!! That’s excellent to hear

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Kabanosy

Jump to Recipe Print Recipe Post Views: 189 Follow these guidelines when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F)Any liquid that is added to the mince needs to be ice coldMix your very chilled meat till the mince
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