Homemade Jalapeño & Monterey Jack Smoked Sausages

Method

1. 1Grind the pork shoulder and mix it with curing salt, Maritime Madness Louisiana Cajun BBQ dry rub, diced jalapeños, and cubed Monterey Jack.
2. 2Stuff the mixture into natural casings and cure in the fridge for 24 hours to let the flavours develop.
3. 3Set up the charcoal grill with a couple of Kingsford briquettes and Furtado Farms cherry wood chunks for a clean, steady smoke.
4. 4Smoke the sausages in stages: 140°F for 1 hour, 150°F for 1 hour, then 160°F for 1 hour.
5. 5Raise the heat to 250–275°F and finish the sausages to 165°F internal.
6. 6Rest briefly, then slice to check the snap and the cheesy, Cajun-spiced interior.

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