Jalapeño Pepper Jack Summer Sausage

Directions

Mix the Ingredients

1. In a large mixing bowl, combine the ground pork and ground beef, breaking them apart with your hands or a sturdy spoon to ensure an even blend. Add the shredded pepper jack cheese and the finely diced, seeded jalapeños. Pour in the cold water to help bind the mixture and keep the final sausage moist.
2. Sprinkle in the curing salt, garlic powder, onion powder, black pepper, cayenne pepper, and liquid smoke. Mix thoroughly, taking your time to distribute the spices, peppers, and cheese throughout the meat mixture. Proper mixing ensures every slice has the same flavor and texture.

Refrigerate to Develop Flavor

3. Cover the bowl tightly with plastic wrap and refrigerate for 24 hours. This resting time allows the seasonings, jalapeños, and smoke flavor to infuse deeply into the meat, resulting in a fuller and more robust sausage flavor once baked.
   

   Form and Bake the Sausage