| Prep Time | 30 Minutes |
| Servings | Serves |
Ingredients
- 3 pounds Pork Butt minced
- 1 pound Beef Trim minced
- 30 grams Salt
- 10 grams Black Pepper
- 10 grams Garlic Powder
- 10 grams Mustard Powder
- 7 grams Paprika
- 8 grams Onion Powder
- 4.6 grams Pink Curing Salt
- 1 block Cream Cheese frozen then cubed
- 8 oz Cheddar cubed then frozen
- 1 lb Bacon chopped and cooked to crispy bits
- 1/2 cup Jalapenos diced
Ingredients
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Instructions
- Combine all ingredients until well mixed through.
- Form into sausages, or used a sausage maker to form. Leave in a container or in bags for a day or two.
- Smoke at about 165 degrees C - 175 degrees C until about 160 degrees C internal.
Recipe Notes
Credit : Douglas Vinci from BBQ - Smokers - Grilling - Techniques - Recipes Facebook Page
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