Step 1: Prepare the Ingredients
- Chill the meat: If using freshly ground meat, chill it in the freezer for about 30 minutes to make handling easier.
- Combine dry ingredients: In a small bowl, mix the curing salt, kosher salt, black pepper, garlic powder, onion powder, and mustard seeds. This seasoning blend is the flavor foundation of your sausage.
- Add the jalapeños and cheese: For even heat, chop the jalapeños into fine, even pieces. Shred the pepper jack cheese finely so it mixes well throughout the sausage.
Step 2: Mix the Meat
- Mix the meat and water: In a large mixing bowl, combine the ground meat and cold water. The water helps the meat to bind and absorb the spices.
- Add the seasonings: Sprinkle the seasoning mix over the meat, massaging it into the ground beef with your hands. This ensures each bite is packed with flavor.
- Incorporate the jalapeños and cheese: Gently fold in the diced jalapeños and shredded pepper jack cheese. Be sure the cheese is evenly distributed for balanced flavor in every slice.
Step 3: Stuff the Sausage
- Prepare casings: If using natural casings, soak them in warm water for 30 minutes, then rinse thoroughly.
- Fill the casings: Attach a sausage stuffer or use your hands to fill each casing with the sausage mixture. Tip: Avoid overstuffing to prevent the casing from bursting during cooking.
- Tie off the ends: Twist and tie off each sausage link to your desired length, using kitchen twine to secure the ends.
Step 4: Smoke the Sausage (or Bake)
- Prepare the smoker: Preheat your smoker to 180°F (82°C) with your choice of wood chips. Hickory or apple wood pairs well with this recipe.
- Smoke the sausage: Place the sausages directly on the smoker racks and smoke for 3-4 hours, or until they reach an internal temperature of 160°F (71°C). This slow smoking allows the flavors to deepen and the sausage to take on a beautiful smoky aroma.
- Oven Method: If you don’t have a smoker, you can bake the sausage at 180°F (82°C) for 3-4 hours, placing a shallow pan of water in the oven to add moisture.
- Cool and refrigerate: Once cooked, let the sausage cool to room temperature, then refrigerate for at least 2 hours before slicing. This chilling step helps the flavors to meld and gives the sausage a firmer texture.
Tips for the Perfect Summer Sausage
- Choose the right grind: A medium grind gives a nice texture, but a coarser grind works well if you want a rustic feel.
- Control the spice: For a milder sausage, reduce the amount of jalapeños or skip the crushed red pepper. Add more for a spicier sausage that packs a punch.
- Avoid over-mixing: Over-mixing the meat can lead to a tough texture. Mix just until combined for a tender bite.
Serving Suggestions
This Jalapeño and Pepper Jack Summer Sausage is versatile and delicious on its own, but it’s even better when paired with:
- Crackers and cheese: Create a spicy charcuterie board with mild cheeses like gouda or cheddar to balance the heat.
- Sandwiches: Slice it thick and layer it with mustard and pickles on a crusty roll.
- Grilled: Slice and lightly grill for an irresistible smoky flavor.
Storage and Shelf Life
Store the sausage in an airtight container in the refrigerator for up to 1 week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Just slice and enjoy whenever you need a quick, flavor-packed snack!
This Jalapeño and Pepper Jack Summer Sausage is the ultimate crowd-pleaser. Its spicy, cheesy goodness is balanced by smoky undertones, making it a perfect snack, party appetizer, or addition to any charcuterie board. Every bite combines heat, creaminess, and savory spice, a combination that’s sure to have friends and family asking for the recipe!