Master the Art of Making Jalapeno Cheddar Summer Sausage

TLDRLearn how to make delicious jalapeno cheddar summer sausage using a combination of beef brisket and pork shoulder. Trim and grind the meat, season with jalapenos and spices, stuff into casings, and smoke in a PK100 smoker. Avoid overstuffing the casings to prevent bursting and ensure even smoking. Enjoy the tangy and flavorful summer sausage as a tasty snack or in sandwiches.

Key insights

🌶️Use a combination of beef brisket and pork shoulder to create the perfect balance of flavors and textures in the summer sausage.

🔪Properly trim and grind the meat, removing any unwanted bits for a clean and delicious final product.

🧂Season the meat mixture with jalapenos, spices, and a jalapeno summer sausage seasoning mix for a flavorful kick.

📦Stuff the seasoned meat mixture into casings, making sure not to overstuff to prevent bursting during smoking.

🔥Smoke the summer sausage in a PK100 smoker at 135 degrees Fahrenheit, using a mix of hardwood sawdust for a flavorful smoke.

Q&A

Can I use a different type of meat for the summer sausage?

—Yes, you can experiment with different combinations of beef, pork, or even game meat to create your own unique summer sausage recipe.

How long does it take to smoke the summer sausage?

—The summer sausage should be smoked for about 8-10 hours, or until the internal temperature reaches 160 degrees Fahrenheit.

Can I adjust the spiciness of the summer sausage?

—Absolutely! If you prefer a milder sausage, you can reduce the amount of jalapenos or use mild jalapeno summer sausage seasoning.

How should I store the summer sausage?

—Once the summer sausage has cooled, it can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.

Can I use the smoked summer sausage in recipes?

—Yes! The smoked summer sausage can be sliced and used in various recipes, such as sandwiches, salads, pasta dishes, or as a delicious snack on its own.

Timestamped Summary

00:00Welcome back to Smoking Joe's Pit BBQ. Join me as we make jalapeno cheddar summer sausage.

02:14Trim the beef brisket and pork shoulder, removing any unwanted bits.

04:26Grind the meat mixture into small cubes and season with jalapenos and spices.

10:52Stuff the seasoned meat mixture into casings, avoiding overstuffing.

13:12Smoke the summer sausage in a PK100 smoker at 135 degrees Fahrenheit using hardwood sawdust.

19:32Let the summer sausage cool before slicing and enjoying.

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