Texas Hot Guts (with pepper Jack Cheese)

• 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!