Never found a recipe I have liked.  Keep trying, most places that do it well keep the recipe pretty close to the vest.  Gonna start with 1kg.  This is an All Beef, 70/30 sausage with pepper jack cheese and fresh Jalapenos if there are any in the garden.

looking forward to this

All trimmed up.  Almost 5lbs of fat.  But most if not all will either go in sausage or ground beef. 

From what I can tell, this is an East Texas Sausage. The only time I can remember having some was on the BBQ Crawl in Lockhart, TX back in 2012. We got in a day early and there was a place called the Chisholm Trail BBQ I had what I believe was Hot Guts there.  It was outstanding! The places that make it well don't give up their recipes. I have been trying to make one for about 15 years and never got it right. Will see how close this one is.

There is a place about 30 minutes from me that makes what they call East Texas Smokies.  It is super spicy.  I have a hard time eating a whole link.  I have some in the freezer.  I will have to figure out how to get a pack to you.  I know I am traveling South in mid-November.

Always ready Lew!

Double grind 10mm plate, then remember you forgot the Jalapeños, so go pick them and 3rd grind.  Spices (Salt, cure #1, black pepper, garlic & onion powder, paprika, turmeric, chili powder, high heat dry milk powder) pepper Jack Cheese, beef bone broth.  Recipe calls for the meat to be mix till a paste forms, I like that method!

Taking a break, will pipe into casing and let dry over night so cure#1 can go to work before they are warm smoked tomorrow!  Happy so far!

Have you tasted it at this stage? either right out of the pan there or a small patty lightly fried.

I tried what was left in the tube and the stuffer, not bad!  I am hoping that with the links, I will get the cheese!

Will see how it looks after smoking tomorrow.  At this time, it does not have the color of the recipe!  All the amounts were right, it just seems like the recipe looks like it has much more paprika color to it!

I'm surprised there is no cayenne pepper or crushed red pepper flakes.

Still looks plenty good the way it is.     I like a bit more spice than the average guy probably.

It called for a small amount of Cayenne, I just did not have any and forgot to put my Jalapeño powder in it!

About 2 hours at 100° in Memphis Pro with the Blazen Smoker going. (1st photo) Then Memphis pro set on 180° and the Links cooked to an IT of 145°. (2nd Photo)  Then bloomed in ice water and now they will sit at room temperature for couple of hours.  then i will have a late lunch.  If the small amount i had yesterday is an indication of what today will be like, will need to go to 60/40!

It amazes me how smoke can change the color!

Will now rest!