Pepper Jack Griller

I love simple sausages with complex flavors!! This smoked pepper jack griller is one of my favorites. As you will notice this is a fresh sausage, but the recipe is very customizable. Have fun with the recipe.

Follow basic sausage preparation practices when making this sausage.

1. Clean and Sanitize all of your equipment.
2. Chill your meat to below 34f or 1c before grinding.
3. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
4. Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
5. Cook till the internal temperature reaches 155F

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

• High Quality Natural Casings (AA Grade)
• Iodophor Sanitizer
• MK4 Thermapen (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Hand Held Vacuum SealerHeavy Duty Kitchen Vacuum Sealer

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!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

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Print Recipe

5 from 5 votes

Smoked Pepper Jack Griller

A simple sausage with complex flavors!!

Prep Time20 minutes mins

Cook Time5 minutes mins

1 day d

Total Time1 day d 25 minutes mins

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 400 g lean pork 70/30
• 300 g lean beef
• 300 g pork back fat
• 16 g salt
• 6 g black pepper
• 3 g garlic powder
• 2 g onion powder
• 1 g MSG optional
• 100 g High Temp Pepper Jack Cheese
• 100 g light beer
• 20 g non fat dry milk
• 29-32mm hog casings

Instructions

Prepare the casings

• The night before rinse and flush your sausage casing. Let it soak in water in the refrigerator overnight. I like to add a little baking soda to the soaking water to make it extra slippery. (1 tsp of baking soda for every 4 cups of water)

Prepare the sausage

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
• Grind your very chilled meat on a medium plate (6mm)
• Mix the chilled meat, spices, binder, and any liquids 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 gets tacky add the cheese and mix till it's well incorporated.
• Stuff your sausage into its casing and prick out any air pockets. (I like to refrigerate my sausage overnight but with a fresh sausage it's not necessary.)
• Cook your sausage on indirect heat and bring it to an internal of 155f (68c). In my pit I used a hickory wood chunk to add a beautiful smoky flavor (totally optional)

Storage Instructions

• Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
• You can also place these sausages in a vacuum sealed bag and freeze for later.

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