Green chile sausage

[WstTxSmokes]

As I’m sure many of you are doing, it’s green Chile sausage time. I’m using hot Chiles in my batch and tillamook sharp cheddar. I don’t like a super cheesy sausage so I used 5% cheese to weight. I’m using 100 percent pork ground on 8. In the past I used just a 12 mm but for my taste preference it was too chunky. 8mm has been good for me lately.

Seasonings:
1.4 percent salt including cure
Black pepper
White pepper
Mustard powder
Fiesta all seasoning
Knorrchicken bouillon
fresh chopped garlic: first time trying this out
Green Chile hot
Sharp cheddar cheese

 

[WstTxSmokes]

Got the pit rolling and links have been in for about 30 minutes.

 

[Timber II]

Looks great!!

 

[processhead]

deleted.

 

[SmokinEdge]

Looks great. I make one kinda close to yours. The Knorr bouillon is key. Waiting for the finish

 

[Gonna Smoke]

Waiting for the finish

Me, too...

 

[WstTxSmokes]

Looks great. I make one kinda close to yours. The Knorr bouillon is key. Waiting for the finish

I picked that up for your recipe! Should have said that in the post.

 

[WstTxSmokes]

Before the cold plunge and after.

 

[WstTxSmokes]

Left two links are your typical Texas all beef hot guts and right two are the jalapeño cheddar all pork. Same goes
For the cut shot. These were on point, if I change anything I add MORE green chile.id like to to be a bit more pronounced. It was fun tasting the differences between an all beef and pork sausage as well. Beef is more suculant in my opinion and pork is less forward and allows the spices to be more pronounced. Both were top notch. My oldest daughter ate the jalapeño cheddar right after the cold bath so that’s a win for me.

 

[SmokinEdge]

Excellent. I’m in line, hope some is left.

 

[ramatack]

As I’m sure many of you are doing, it’s green Chile sausage time. I’m using hot Chiles in my batch and tillamook sharp cheddar. I don’t like a super cheesy sausage so I used 5% cheese to weight. I’m using 100 percent pork ground on 8. In the past I used just a 12 mm but for my taste preference it was too chunky. 8mm has been good for me lately.

Seasonings:
1.4 percent salt including cure
Black pepper
White pepper
Mustard powder
Fiesta all seasoning
Knorrchicken bouillon
fresh chopped garlic: first time trying this out
Green Chile hot
Sharp cheddar cheese

Been awhile since I've been on Smoking Meat Forums. Seems like things have changed, this is the second smoke I've been on that didn't list ingredients/amounts.

 

[WstTxSmokes]

Ingredients are listed. Amounts are typical, but I used a baseline of smokinedges recipe.

 

[processhead]

As I’m sure many of you are doing, it’s green Chile sausage time. I’m using hot Chiles in my batch and tillamook sharp cheddar. I don’t like a super cheesy sausage so I used 5% cheese to weight. I’m using 100 percent pork ground on 8. In the past I used just a 12 mm but for my taste preference it was too chunky. 8mm has been good for me lately.

Seasonings:
1.4 percent salt including cure
Black pepper
White pepper
Mustard powder
Fiesta all seasoning
Knorrchicken bouillon
fresh chopped garlic: first time trying this out
Green Chile hot
Sharp cheddar cheese

Sounds and looks like a winner.

 

[okie sawbones]

Very nice.