SMOKED TEXAS BBQ SAUSAGE - How To Make Sausage - Jalapeño & Cheddar

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This is where I order my meat - [ Ссылка ]
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Total cooking time: 2 hours 20 minutes
Preparation time 1 hours 20 minutes
Cooking time 1 hours 00 minutes

Suggested tools USA:
Sausage grinder - [ Ссылка ]
Sausage stuffer - [ Ссылка ]

Suggested tools GER:
Sausage grinder - [ Ссылка ]
Sausage stuffer - [ Ссылка ]

Ingredients:
Pork Neck - 1200 gram
Pork fat - 300 gram
Cheddar - 350 gram
jalapeño peppers - 6 pieces
Salt - 26 gram
Pepper - 4 pinches
Water - 1 shot
Pork sausage casing

How To:
02h20m - Start up your smoker and set it to smoke at 110 Celsius or 225 Fahrenheit.
02h15m - Place the casing in cold water
02h10m - Cut the pork neck and pork fat in to one inch cubes. Dice the cheddar and jalapenos into fine cubes.
02h00m - Grind the meat and half of the jalapeños and cheddar
01h50m - Mix all of the ingredients and kneed it until you have a homogeen consitency
01h45m - Flush the casing
01h40m - Stuff the sausage
01h30m - Dry the sausage in the fridge
01h00m - Smoke the sausage at 100 degrees Celsius or 225 Fahrenheit until they have reached a core temperature of 68 degrees Celsius or 154 Fahrenheit
00h00m - Enjoy


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BBQ gear that I use every day:
1. Chef's knife - [ Ссылка ] (Germany) / [ Ссылка ] (USA)
2. Cutting Board - [ Ссылка ] (Germany) / [ Ссылка ] (USA)
3. Barbecue tong - [ Ссылка ] (German) / [ Ссылка ] (USA)
4. Kitchen Torch - [ Ссылка ] (Germany) / [ Ссылка ] (USA)
5.Thermometer - [ Ссылка ] (Germany) / [ Ссылка ] (USA)


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