🥘 Ingredients
- pork butt 1.2 kilo
- beef belly 1.2 kilo
- curing salt 35 g
- garlic powder 16 g
- mustard powder 12 g
- paprika 10 g
- black pepper 10 g
- milk powder 55 g
- heavy cream 170 g
- jalapeno peppers 5
- dry aged cheddar 250 g
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1Cube up pork butt and beef belly Put in freezer for 60 minutes Mix curing salt , garlic powder , mustard powder , paprika , black pepper , milk powder , heavy cream Take meat out of freezer and add spices and jalapeno peppers , 3 of them deseeded to lower heat. Pass through coarse grinder The mix for about 5 minutes to make it bind Add 1cm cubed dry aged cheddar to mixture Test seasoning adjust if necessary Add to stuffer and make taught links Cold smoke at 65°C for 2 hours Flip sausages and continue for 2 hour They should be plump Put them in ice bath, and clean outside from soot and water At this point they can be frozen in vaccum packs Continue cooking at 150°C for 30 minutes and internal temp of 65°C and when it is firm Let rest for 10 minutes