Texas Hot Guts (with pepper Jack Cheese)

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 a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f
  9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

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.

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5 from 2 votes

Texas Hot Guts with Pepperjack Cheese

A smokey, juicy, spicy cheesy, Texas treat
Prep Time1 d 30 mins
Cook Time6 hrs
How much do you want to make? 1000 grams

Ingredients

  • 1000 g Brisket 70/30
  • 16 g Kosher salt
  • 2.5 g Cure #1
  • 36 g High Heat Non-Fat Dry Milk Powder
  • 3.6 g Black Pepper
  • 5.5 g Granulated Garlic
  • 3.6 g Granulated Onion
  • 3.6 g Paprika
  • 5.5 g Cayenne
  • 3.6 g Mustard
  • 2.5 g Chili Powder
  • 2.5 g Turmeric
  • 1.5 g sodium erythorbate optional – use this ingredient if you want to cook the same day you stuff your sausage. If you don't use this, then you'll want to let the sausages rest in the fridge overnight before cooking (this allows the cure to do its job before cooking)
  • 66 g Fresh Jalapeños deseed for a milder version
  • 70 g Pepper Jack Cheese
  • 118 ml beef bone broth unsalted
  • hog casings

Instructions

  • Clean and rehydrate your hog casings
  • Prepare the brisket by cutting the meat and fat into small strips or cubes. Place in the freezer for an hour or until the temp reaches below 34F (1.1c).
  • Prepare all of your seasonings.
  • Grind your very chilled meat, fat, and jalapenos on a course plate (10ml)
  • Add all of the seasonings and liquid to your mincemeat and 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 pepper jack cheese and mix to incorporate the cheese.
  • Stuff your mincemeat into the casings, link, and prick out any air pockets.
  • Let the sausages rest in your refrigerator overnight to allow the cure to work.
  • IF YOU ARE USING SODIUM ERYTHORBATE (CURE ACCELERATOR) YOU CAN COOK THIS WITHOUT HAVING THEM REST OVERNIGHT IN THE REFRIGERATOR

Smoking Schedule

  • IF YOU ARE USING A BBQ PIT OR OFFSET SMOKER
    Start by drying out your sausages. Leave them at room temperature for 1-2 hours. They should feel dry to the touch with no condensation on them.
    Place then in your pit or smoker (indirect heat) with your smoker set to 150f (65.5c). Smoke for several hours.
    Increase the temp to 200f (93.3c) until you reach an internal of 145f (62.7c)
  • IF YOU HAVE A DIGITAL SMOKER
    Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F (37.7c) with the door slightly open for 1.5 hours. This will dry out the sausage and get it ready for smoking
    Next raise the temperature to 125F (51.6c) for 1.5 hour and begin to apply smoke.
    Raise to 155F (68.3c) for 1 hour, then raise to 175F (79.4) for 1 hour, then raise to 200F (93.3) till the internal temp reaches 145F (62.7)
  • 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 “Texas Hot Guts (with pepper Jack Cheese)

  1. Steve
    Steve

    Why no cure accelerator when going directly into the smoker?

    1. Eric
      Eric

      If you are going directly into the smoker, you should use a cure accelerator. The way the recipe is written though it reads to let the sausage rest in the refrigerator overnight

  2. Frank
    Frank

    Hi Eric, after mixing up all the spices with meat should I leave in the fridge overnight and then casing or can I casing it straitaway and leve in the fridge overnight before smoking? Thank You

    1. Eric
      Eric

      I would case it straight away then place in the fridge overnight before smoking

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Kasekrainer

Jump to Recipe Print Recipe Post Views: 1,232 Follow basic smoked sausage preparation practices when making this sausage. Clean and sanitize all of your equipment. Keep your meat and grinder parts super cold (below 34F) at all times Any liquid that is added to the mince needs to be ice
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