How to Make Delicious Jalapeno Popper Sausages

Jalapeno popper sausages are made with a blend of beef brisket and fat cubes for the perfect ratio.

The meat is cured overnight with a mixture of kosher salt, black pepper, pink curing salt, garlic, mustard powder, paprika, and cayenne for added flavor.

High temp cheddar and mozzarella cheese are added to the sausages for a creamy, cheesy texture.

Crispy bacon is mixed into the sausages for a smoky, savory flavor.

The sausages are cold smoked at 150 degrees Fahrenheit for four hours to achieve a snappy casing and a rich smoky flavor.

Can I use pork instead of beef brisket?

—Yes, you can use pork or a combination of pork and beef for the sausages.

Do I need to cure the meat overnight?

—Curing the meat overnight helps in better flavor development and texture.

Can I use different types of cheese?

—Yes, you can experiment with different types of cheese based on your preference.

How long should I cold smoke the sausages?

—Smoke the sausages for about four hours at 150 degrees Fahrenheit.

Can I use the sausages for grilling?

—Yes, you can grill the sausages after cold smoking for a delicious charred flavor.

00:00Introduction to making jalapeno popper sausages

01:30Preparing the meat by curing and seasoning

03:45Grinding the meat and mixing in cheese and bacon

06:00Stuffing the sausages into casings

08:30Cold smoking the sausages for four hours

12:00Completion and final thoughts