Description
A bold and smoky summer sausage with the perfect balance of spicy jalapeños and creamy Pepper Jack cheese, making it a must-try for any charcuterie lover.
Ingredients
Scale
- 2 lbs ground beef or pork
- 1 tbsp kosher salt
- 1 tsp cure #1 (Prague powder)
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp mustard seed
- ½ cup high-temperature pepper jack cheese
- ¼ cup diced jalapeños
- 1 tbsp sugar
- 1 tbsp liquid smoke (if not using a smoker)
Instructions
- Mix the ground meat, salt, cure, sugar, and spices in a large bowl until evenly combined.
- Fold in the pepper jack cheese and diced jalapeños to ensure even distribution.
- Shape the mixture into logs (12-14 inches in length) and wrap tightly in plastic wrap.
- Refrigerate for at least 24 hours to allow flavors to meld.
- Preheat the smoker to 180°F and use hickory or applewood chips.
- Smoke the sausage for 3-4 hours, or until the internal temperature reaches 160°F.
- Let the sausage cool completely before slicing and serving.
Notes
Store unopened sausage in the fridge for up to 6 months or freeze for longer storage. Once opened, consume within 3 weeks.
- Prep Time: 24 hours
- Cook Time: 4 hours
- Category: Snack
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 120
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 30mg
Keywords: summer sausage, jalapeño, pepper jack, smoked sausage, charcuterie