Smokies w/ High temp Cheese - Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

smokin - k

Meat Mopper
Original poster
Apr 22, 2011
239
15
Portland, OR
So this is my second attempt at any form of sausage and I think it turned out better than I could have expected. I followed NEPAS' lead and do have to tell you that the tang in these (from the buttermilk) is amazing. Not to mention the overall spice and texture. The only thing I did a little different than what was listed below is I added about 3/4 lb of high temp cheddar as well as 3/4 lb of high temp pepper jack into a double batch of smokies. Oh and I cut the cayenne in half and replaced it with my own Chipotle powder. 10 pounds coming up!  Happy Smoking, Smokin - K  

For a 5 lb batch you will need.

4 lbs lean beef

1 lb ground pork

1 tsp cure #1

2.5 Tbs non iodized salt. I used pure salt for sausage makers.

2 oz dark brown sugar

1 Tbs cayenne or more to taste

1/2 Tbs white pepper

2 1/4 Tbs dextrose

1 Tbs granulated garlic

1.5 Tbs ground mustard

2 Tbs onion powder

1 Tbs ground coriander

1/3 cup water (mix cure into this)

3/4 cup buttermilk

17-19mm collagen casing

Here's the line up of spices and such...

68dd1d75_229.jpg


Safeway had a BOGO sale on Ranchers Reserve Beef and Bottom Round Steaks (7.75 lbs) (whatever the heck that is) I think its a fancy way of saying cheap steak.... Plus a small 3 pound chunk of Shoulder / Butt...  

e3ac304c_230.jpg


High temp cheese chopped up a little finer for these sticks. 3/4 lb of both...

33d818e8_231.jpg


Pre mixing... I had to separate the ground meat to two different bowls as I tottaly forgot about my bacon tubs down stairs...

c653ce8b_232.jpg


After mixing

509b3b7a_234.jpg


Pump it!

e2dd7624_235.jpg


Into the fridge for a rest overnight to allow the butter milk and dextrose to do their thing.... Oh if your wondering that is a Manhatten on the rocks..

f7286c95_236.jpg


Bear View

089fb81e_237.jpg


Ready for one hour with no smoke at 100 degrees...

bc9462a9_239.jpg


With my AMZPS I start the hickory a rollin'

bddf9f63_240.jpg


This is about 3/4 of the way through.. Started at 120* smoker temp and bumped it up 10* every half hour until I peaked at 180.. My smoker holds awesome at low temp and the widely used 225* higher temps but has trouble between 150 and 200.. So I babied this along. Was able to keep a range between 175 and 190*... Thank goodnees for beer and the love of smoke!

ac2f3dba_241.jpg


Pulled once the IT got to 156*. I added a water bath at about the half way point as they started to look a little dry.

0c770fec_242.jpg


Let bloom outside on a drying rack... Cooled relatively fast on top of that cold stainless steel table. I flipped them every few minutes until cooled down. I brought them inside after about a half hour to finish blooming at room temp before vacuume sealing them up... I love my new Darth Vador looking BBQ gloves...

ef6f17bc_243.jpg


The little guy didn't make it very long... Mmmmmmm Good!

08300935_245.jpg


Wall O' Smokies!

0020cf19_249.jpg


Packaged up and in the freezer now... Yes My name is Kean and those are Keen shoes I'm wearing! LOL!

0615eef7_250.jpg


What a fun project...
 
Last edited:
Awesome, the recipe sounds great. I haven't tried cheese in my sausage yet, but I will very soon.

Thank-you for a great thread!
 
This really looks great it is like your name the smoking king
points.gif
Thanks Ahron... I think the only thing I would do differrent next time would be just to make more.... LOL!
 


Awesome, the recipe sounds great. I haven't tried cheese in my sausage yet, but I will very soon.

Thank-you for a great thread!
Thanks Al... I've been wanting to try a sausage with cheese for a while now... My bucket list is getting smaller... Who am I kidding! With the amount of projects / idea's on this forum I will never be complete! Happy Smoking, K
 
looks great..................nepas is the king..............
icon14.gif


joe
 
Thanks guys...! My coworkers are raving about them now... Can't wait for my next sausage run.... Happy Smoking, Smokin - K
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky