Jalapeno Sandwich Meat...includes recipe!

View attachment 1078Ingredients in plastic tub
View attachment 1079stuffed into 5 1/2" fibrous casings
View attachment 1080(old picture) smoked with hickory
View attachment 1081meat while slicing
View attachment 10824 weeks worth of sammies for lunch



My recipe
13 lbs. 5.28 oz. ground beef (80/20)
3 lbs. 5.28 oz. Ground pork butt roast
1.5 lbs. high temp cheese
1 cup brown sugar
1/3 cup minced garlic
¼ cup horseradish
½ cup salt
3 1/3 tsp. cure
3 1/3 Tbl. Fresh course ground black pepper
2Tbl. Ground coriander seed
1 ½ Tbl. Liquid Hickory smoke
2 tsp. Nutmeg
2 tsp. ginger
2 tsp. ground mustard powder
2 oz. citric acid
2 lb. of pickled/sliced jalapeno peppers
2 ½ cups ice cold water

• Combine all ingredients and mix very well.
• Stuff into large fibrous casings and refrigerate for 2 days.
• Allow to sit at room temp for 8 hours.
• Place in preheated smoker @ 130*F with water pan 1 ½” deep
• Smoke for 5 hours using hickory
• Then raise smoker temp to 165*F until internal temp is 144*F. (about another 5 hours)
• Allow to hang at room temp for 3 hours to bloom.
• Place in refrigerator for 24 hours before slicing.


I hope you all have a Happy New Year!

Man does that look good! My son and I both love the heat and would happily eat a sandwich made from that... or two... or three...

Nice job, definitely does not lack in the heat department!