Cherry Chipotle Summer Sausage with Blue Cheese and Walnuts
Cherry Chipotle Summer Sausage with Blue Cheese and Walnuts
Rated 5.0 stars by 1 users
Category
Pork
Prep Time
2 hours
Cook Time
15 hours
Author:
PS Seasoning
Ingredients
- 7 ½ LB – Pork Trim or Pork Butt
- 5 LB – Beef Trim or Beef Chuck
-
2 LB - #846 Cherry Chipotle Snack Stick Seasoning
-
14 gram – Speed Cure
-
1 ½ C – Distilled Water
- 4 oz - Bourbon
-
1 ¼ LB – High Temp Blue Cheese
- 1 LB – Walnuts
-
12 – 2” X 14” Mahogany Fibrous Casings
Directions
- Cut the meat into grinder sized pieces and place in the freezer along with the grinder parts to chill for 45 minutes.
- Set up the grinder with a 3/8” plate.
- Grind the meat once through the 3/8” plate.
- Reset the grinder with a 3/16” plate and grind the meat one more time.
- Soak the casings in warm water for 40 minutes.
- Break up the walnuts into small pieces, about the size of the high temp cheese.
- In a sauté pan, over low heat, toast the walnuts until lightly browns and fragrant. (stir/toss often to avoid burning)
- Cool the walnuts completely.
- Gently mix in the #846 Cherry Chipotle seasoning into the meatblock.
- Stir the speed cure together with the water and then add it to the meat.
- Add bourbon to the meatblock
- Continue mixing the meablock until the protein extractions starts and the meat becomes very tacky.
- Fold in the high temp cheese and toasted walnuts.
- Set up the stuffer with a 1 ¼ to 1 ½ inch horn and load in the meatblock.
- Remove as much water from the casings as possible before stuffing them.
- Leave about 2” of casing to tie off after stuffing.
- Once stuffed, allow the sausages to rest in the fridge overnight.
- Remove the sausages from the fridge and set them out at room temperature while the smoker preheats to 120 degrees.
- Hang the sausages on smoke sticks, not allowing the sausages to touch.
Hang them in the smoke house and follow this smoke schedule:
120 degrees – 1 hour
130 degrees – smoke on – 1 hour
140 degrees – smoke on – 1 hour
Remove smoke
150 degrees – 1 hour
160 degrees – 1 hour
170 degrees – until the sausage reaches an internal temperature of 150 degrees
- Remove the sausages from the smoker and place them in an ice bath to bring the temperature down to 100 degrees.
- Pat them dry with a paper towel and hang them at room temperature for 4 hours.
- Place the in fridge to cool completely.
- Once cooled, cut and enjoy!