JALAPENO CHEDDAR SUMMER SAUSAGE RECIPE RECIPES

Steps:

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
• Prepare all of your seasonings. Clean and rehydrate your casings
• Grind your very chilled meat and fat on a medium plate (6mm)
• Add all of the seasonings, the cream, and the peppers to your mince meat then 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 cheddar cheese and mix to incorporate the cheese.
• Stuff your mince meat into the casings, link, and prick out any air pockets.
• If you used Sodium Erythorbate in your recipe you can cook immediately. If you didn't then you need to let the sausages rest in your refrigerator overnight to allow the cure to work.
• Smoking Schedule

Steps:

• Grind all meat through ⅜" plate or larger. Regrind through ⅛" plate.
• Add entire contents of Maple Cure (included with seasoning packet) to water; mix into meat.
• Add seasoning and high temp cheese into meat and mix for 4-6 minutes until meat is tacky.
• Stuff into fibrous casings.
• Preheat Smoker to 100˚F.
• Place sausage on smoke sticks.
• Insert temperature probe to center of one sausage.
• Open dampers all the way. Run at 100˚F for one hour.
•  After an hour, increase temperature to 110˚F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
• Add another ⅔ pan of moistened sawdust, increase heat to 165˚F. Heat until internal temperature reaches 152˚F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100˚F. Then dry and place in cooler.
• Preheat Smoker to 100˚F.
• Place sausage on smoke sticks. Insert temperature probe to center of one sausage.
• Dry for 1 hour.
• After an hour, place ⅔ pan of moistened sawdust on burner. Run all night at 100˚F.
• The next morning, place another ⅔ pan of moistened sawdust on burner.
• Set temperature to 170˚F, cook until internal temperature reaches 152˚F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 110˚F. Then dry and place in cooler.
• Line the bottom of your oven with foil to catch the drippings.
• Lay your product on the oven screens and cook at the lowest heat possible for the 1st hour. Leave the door open slightly if necessary.
• Bake at 180˚-200˚F until product reaches an internal temperature of 152˚F.
• After cooking, place sausage in refrigerator or freezer.
• Note: Add liquid smoke to your meat grind prior to stuffing to achieve a genuine smoked sausage flavor when cooking in oven.