Starter Recipe for Jalapeno Cheese Patties,
for extra heat use hotter peppers or add Cayenne Pepper to your liking.
- 10 lbs Pork Shoulder Butt, boneless and trimmed
- 454 g Hot Pepper Jack Cheese
- 75 g Salt
- 15 g Seasoning mix (below)
- 250 g Diced Jalapeno
Dice Cheese into ¼ inch cubes.
Clean and finely chop Jalapenos, include seeds of you want it hotter.
(Using plastic gloves is recommended)
Grind meat one time through the fine plate.
Add all other ingredients and mix thoroughly.
Place meat on a cookie sheet and roll out to desired thickness.
Use a clean empty can to punch out patties.
Pan fry and serve. Or
Place the raw patties on waxed patty paper to freeze.
Can also be stuffed into 29-32 mm Hog Casings and used as a Bratwurst!
Jalapeno Bratwurst Seasoning:
for 100# of meat
- 72 g Black Pepper
- 59 g Nutmeg
- 9 g Coriander
- 9 g Celery Seed
All herbs and spices are ground or granulated unless otherwise specified!
Mix thoroughly and store in an airtight container!