Cut the pork butt and brisket point into small cubes and place them on a sheet tray. Put the tray in the freezer to chill for about an hour.
In a bowl, combine the following spices: salt, pink curing salt, granulated garlic, mustard powder, paprika, black pepper, and milk powder. Mix well.
Add the heavy cream to the spice mixture and whisk until thoroughly combined.
Grinding and Mixing:
Once the meat is nicely chilled, take it out of the freezer. Coat the meat cubes with the seasoning paste you prepared earlier.
Insert the jalapeños and meat cubes through a meat grinder, using a coarse grinding disc. Periodically adding a whole jalapeños to ensure even distribution.
After grinding, mix the meat with your hands for about 5 minutes to achieve a tacky consistency and release enzymes.
Incorporate the high-temp cubed cheddar cheese into the mixture and mix it evenly.
Stuffing:
Load the meat mixture into a sausage stuffer.
Rinse and soak the hog casings in warm water according to the package instructions. Once pliable, slide them onto the sausage stuffer's nozzle.
Stuff the meat mixture into the casings, forming sausages of your desired size. Ensure the sausages are plump but not overfilled to avoid bursting.
Smoking:
Fire up your smoker to 150°F (65°C).
Add sausages to the smoker making sure they are not touching each other.
Smoke the sausages for approximately 2 hours.
After 2 hours, flip the sausages and continue smoking for another 2 hours.
Cooling and Cooking:
Once the sausages are smoked, remove them from the smoker and immediately place them in an ice bath to halt the cooking process and shrink the casings.
Clean the sausages to remove any soot.
Optionally, vacuum seal and freeze some sausages for later use.
To cook the sausages, preheat your smoker to 300°F (150°C).
Smoke the sausages for about 30-35 minutes, aiming for an internal temperature of 145-160°F (63-71°C).
Rest the sausages for about 10 minutes to cool slightly before slicing and serving. Enjoy your delicious homemade jalapeño cheese sausages!
