[USA] Jalapeno and Pepper Jack Cheese Sausage
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[USA] Jalapeno and Pepper Jack Cheese Sausage
I created this recipe on Sunday and it turned out real good so I wanted to share it with everyone.
EL Poco Loco's
Fresh Jalapeno and Pepper Jack Cheese Sausage
10-lbs ground pork, fine grind
1-lb of Diced High Temp Pepper Jack cheese
3-tbsp salt
1 1/2-tbsp freshly ground black pepper
1-tbsp ground caraway
1-tbsp ground coriander
1-tbsp garlic powder
1-tbsp mace
1-cup ice water
1-cup finely diced fresh Jalapeno`s - cores and veins removed
Hand-trim fat from the outside of pork to your desired fat preference
Mix together all the dry ingredients to ice water
Mix into meat, mix well
Add diced cheese and mix gently
Stuff into hog casings
**For smoking in a smoker you must add 2 level teaspoons of Cure #1 to the recipe.**
Smoke for a couple of hours at 120 degrees, then cut off the smoke and raise the smokehouse temperature a little at a time (only a couple of degrees every twenty minutes) over the following six hours until you reach the SHT (smoke house temp) of 170 degrees. As soon as the IMT (internal meat temperature) reaches 150 degrees, rinse them in cold water until they come down to room temperature.
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Enjoy,
Gringo Loco
EL Poco Loco's
Fresh Jalapeno and Pepper Jack Cheese Sausage
10-lbs ground pork, fine grind
1-lb of Diced High Temp Pepper Jack cheese
3-tbsp salt
1 1/2-tbsp freshly ground black pepper
1-tbsp ground caraway
1-tbsp ground coriander
1-tbsp garlic powder
1-tbsp mace
1-cup ice water
1-cup finely diced fresh Jalapeno`s - cores and veins removed
Hand-trim fat from the outside of pork to your desired fat preference
Mix together all the dry ingredients to ice water
Mix into meat, mix well
Add diced cheese and mix gently
Stuff into hog casings
**For smoking in a smoker you must add 2 level teaspoons of Cure #1 to the recipe.**
Smoke for a couple of hours at 120 degrees, then cut off the smoke and raise the smokehouse temperature a little at a time (only a couple of degrees every twenty minutes) over the following six hours until you reach the SHT (smoke house temp) of 170 degrees. As soon as the IMT (internal meat temperature) reaches 150 degrees, rinse them in cold water until they come down to room temperature.
[/img]
Enjoy,
Gringo Loco
Last edited by Gringo Loco on Fri Jan 13, 2012 01:14, edited 1 time in total.
Ponsa llena, Corazon Muy Contento!!
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Hello Bubba,
Now where did you learn that Spanish? Google?
I used a fine plate to grind it. I made it with very little fat. I think that is why it seperated a little. I want to order some fat replacer and see how that works.
Trying to stay healthy and keep the arties from pluggin up to fast!
GL
Now where did you learn that Spanish? Google?
I used a fine plate to grind it. I made it with very little fat. I think that is why it seperated a little. I want to order some fat replacer and see how that works.
Trying to stay healthy and keep the arties from pluggin up to fast!
GL
Ponsa llena, Corazon Muy Contento!!
I am sure that I have told this before but evry two or three years I buy a package of evry kind of dried chili that I can find and seed them and then oven dry them until they are as crispy as potato chips and mill them in my food procesor. These are what I use when a recipe calls for crushed pepper or cayanne pepper. They have a very complex flavor.
Ross- tightwad home cook
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I guess that if I am to continue to make sausage for my friends I should buy the new book.
Not just from concern about the fat content but also the salt content. Nancy and I are blessed with good genes and low cholesterol and low sodium numbers in spite of the way we eat. I do have friends that have restrictions on salt, fats and spices.
Not just from concern about the fat content but also the salt content. Nancy and I are blessed with good genes and low cholesterol and low sodium numbers in spite of the way we eat. I do have friends that have restrictions on salt, fats and spices.
Ross- tightwad home cook
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