I made some chili dogs with pepper jack cheese, Jalapeño with ghost pepper cheese sticks, and Willies with pepper jack cheese sticks.
Everything came out Great! Here is the process I used for all of them except I did use a food processor on the hot dog meat.
Jalapeño sticks with ghost pepper cheese
Seasoning from Waltons
Came out excellent!
3 1/2# venison
2 1/2# pork shoulder
1/2# beef fat
1/2 # high temp ghost pepper cheese
1 1/4 cup water
Waltons jalapeño snack stick seasoning
Carrot fiber for binder
-Grind the meat thru 3/8” plate once then thru 1/8 inch plate twice.
-Add seasoning,cure, water and mix in kitchen aid in batches until very sticky. Then add cheese and carrot fiber and mix well
- stuff into 19mm smoked collagen casings
Put in fridge overnight
- pull meat out and let get to room temp on racks while smoker warms
-set smoker to 120* with no smoke and dampers open and put meat in for one hour.
- raise temp to 140* and add smoke.
And smoke for 2 hours
- raise to 145* for 1 hour
-get a pot of water on stove to 170* and add snack sticks from smoker and put probe in one and cook until 160* IT is reached.
- put in ice water bath to cool.
-put on towel and dry then put on racks and let dry for an hour or so
- vacuum pack and put in fridge overnight then put in freezer.