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First time doing Jalapeno Cheddar sausages on the WSM
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First time doing Jalapeno Cheddar sausages on the WSM


Spent the first days of summer vacation making some smoked jalapeno cheddar sausages.

Pork (30% fat): 4700 g
Salt: 28 g
Sodium nitrate (0.5%): 56 g
Black pebber: 19 g
Paprika: 28 g
Milk powder: 103 g
Ice water: 470 g
Jalapeno: 8
Cheddar: 500 g

Stuffed and sat in fridge overnight and smoked the day after at 85c for 3.5 hours followed by icebath.

by MrScaredUnicorn

19 Comments

  2. ObviousDowngrade

    I don’t get it. I thought seeing how the sausage was made was supposed to be a bad thing. Now I’m just hungry

  3. FirstNoel

    Did you use high temp cheddar? Was thinking about making these sometime, wasnt sure about the cheddar.

  4. sEaBoD19911991

    Absolutely glorious. Can I ask about the casings and equipment? Natural hog casings?

  5. KatanaMilkshake

    Those are some phenomenal looking jale cheddys

  8. Lordluva

    I’m getting ready to do this but I may just make breakfast patties for now. Can I ask how much weight was the hog meat?

  10. Budget_Sort7961

    Helllo its me your son what time can I come over to eat?

  12. Nhazgo

    Those look amazing. Now I know what I want to try next!

  14. Tall_Category_304

    How did you get from pic one to pic two?

  16. jaybird99990

    Picture 8 might just be the sexiest thing I’ll see on Reddit today.

  17. random_notrandom

    They look like they turned out amazing. I’m hungry now.

  19. CounterStampKarl

    you did this outside the u.s.?! they look amazing

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