1. Prepare the Meat & Ingredients
Cut pork and beef into 1–2 inch cubes.
Keep meat and fat very cold or slightly frozen.
Dice jalapeños and shred or cube cheddar; keep cold or frozen until mixing.
2. Grind the Meat
Grind the pork and beef through a coarse die (8–10mm) into a chilled bowl.
Sprinkle all dry seasonings evenly over the meat.
3. Mix the Sausage
Add the ice water to the ground meat.
Mix thoroughly by hand or with a stand mixer (paddle attachment) until mixture becomes sticky and cohesive (2–3 minutes).
Gently fold in the cheddar and jalapeños until evenly distributed.
4. Stuff the Sausage
Load your sausage stuffer with the mixture.
Carefully fill the natural casings, being cautious not to overstuff.
Twist into 6–8 inch links, pricking any air bubbles with a sanitized needle or pin.
5. Dry the Sausages
Lay the links on a wire rack in the refrigerator, uncovered, for 4–12 hours.
This helps the casings dry and develop better smoke color and snap.
6. Preheat the Smoker
Set your smoker to 225–250°F (107–121°C).
Add wood chunks for steady, clean smoke.
7. Smoke the Sausage
Place sausages on the grate or hang using hooks.
Smoke until internal temperature reaches 155–160°F (68–71°C), about 2.5–3.5 hours.
Optional: Spritz with water or cider vinegar once during cooking to prevent casing dryness.
8. Ice Water Bath Finish (Important!)
As soon as sausages hit 155–160°F internal temp, remove from smoker.
Submerge immediately in a large vessel or cooler filled with ice water.
Let rest 5–10 minutes to stop cooking, tighten casings, and preserve juiciness.
Pat dry and rest 5 minutes before serving or storing.
9. Package Sausage
Use a vacuum sealer to store your sausages in the freezer for future use.
Share with friends and family.
10. Ready to eat!
Use your cooled sausage or thaw some from your freezer
Preheat your grill or smoker and slowly bring the sausages to 165 degrees
Enjoy!
