Cut the Brisket Point and Turkey Breast into strips that will fit through your meat grinder.
In a bowl, combine Kosher Salt, Pink Curing Salt, Black Pepper, Granulated Onion, Granulated Garlic, and Paprika to create the seasoning mixture.
Pass the meat strips and jalapenos through a meat grinder using the coarse grinding plate.
First Mixing:
Add the seasoning mixture to the ground meat.
Combine the Milk Powder (binder) and sodium-free Chicken Stock (liquid) to the seasoned ground meat.
Mix the meat, seasoning, and liquid/binder using your hands until evenly distributed.
Second Grinding:
Pass the mixture through the meat grinder a second time to enhance texture.
Mix-ins:
Cube the Cheddar Cheese and add it to the sausage mixture.
Add the Diced Pimentos to the mixture.
Thoroughly mix all the ingredients together to ensure even distribution of cheese and pimentos.
Stuffing:
Set up your sausage stuffer and thread with hog casings.
Stuff the sausage mixture into the casings, making links of your desired size.
Smoking:
Fire up your smoker to 150°F (65°C).
Arrange the sausage links in the smoker, ensuring they are not overlapping while your smoker is heating up to dry them out a little.
Initial Smoking:
Smoke the sausages low and slow for about 1.5 hours. Make sure to use a nice dense log.
After the initial 1.5 hours, snip the sausage links apart where they have dried out.
Continue smoking for an additional hour. Pull off.
Cooking through:
Increase the smoker temperature to 300°F (150°C).
Smoke the sausages at this higher temperature for about 45 minutes, or until they reach an internal temperature of 200°F (93°C).
Resting and Slicing:
Remove the sausages from the smoker and allow them to rest for 10-20 minutes until they are no longer hot to the touch.
Slice and serve your delicious homemade Pimento Cheese Sausages.
