# Jalapeño Cheddar Bologna

A homemade bologna recipe that is smooth, smoky, and cheesy with a spicy kick from jalapenos.

- Cuisine: American
- Category: Appetizer
- Language: en

## Ingredients

- dry ingredients
- ice cold water
- jalapeno brine
- white vinegar
- pink curing salt
- sausage casing
- pork butt
- chuck roast
- diced jalapenos
- high-temperature cheddar cheese

## Instructions

1. Add all dry ingredients to a mixing bowl and mix together, then set aside.
2. Mix ice cold water, jalapeno brine, white vinegar, and pink curing salt together.
3. Store the wet ingredients in the fridge to keep cold.
4. Soak your sausage casing for at least half an hour.
5. Grind pork butt and chuck roast on the coarse grind plate.
6. Add all the dry ingredients to the ground meat and mix really well.
7. Grind the meat mixture again using the fine grind plate.
8. Work in the wet ingredients until all the liquid is absorbed.
9. Emulsify the mixture in a food processor, working in small batches and processing on high speed for one minute each batch.
10. Work in drained diced jalapenos and high-temperature cheddar cheese into the emulsified meat mixture until well distributed.
11. Load the sausage stuffer, ensuring the canister has been kept in the freezer for about 30 minutes to an hour prior.
12. Stuff the casing, keeping everything as tight as possible.
13. Roll the fully loaded casing on the counter to tighten it up and work out air bubbles.
14. Hang the bologna in the fridge overnight to help with setting and air bubbles (optional).
15. The next day, probe it and put it in a 180°F smoker or oven until it reaches 152°F internal temperature.
16. Immediately transfer the bologna to an ice water bath for half an hour.
17. Transfer to the fridge until the internal temperature is around 40°F to ensure it's fully set.

## Equipment

- mixing bowl
- fridge
- sausage casing
- meat grinder
- food processor
- sausage stuffer
- freezer
- smoker or oven
- ice water bath

## Tips

- For other meats, keep the fat ratio around 70/30, lean meats need added fat.
- For lactose intolerance, swap dry milk for a binder like soy protein or omit it, and use lactose-free or dairy-free cheese or skip cheese.
- Phosphate helps with a smooth, juicy deli texture; omitting it will result in a slightly different texture.
- Cure No1 is for safety (low & slow cooking) and classic flavor/color; skipping it means cooking hotter and will yield a different result.
- Store wet ingredients in the fridge to keep them cold.
- Soak sausage casing for at least half an hour.
- Keep the sausage stuffer canister in the freezer for 30 minutes to an hour before use.
- When stuffing, keep everything as tight as possible and roll on the counter to tighten and remove air bubbles.
- Hang in the fridge overnight to help with setting and air bubbles (optional).
- Immediately transfer to an ice water bath for half an hour after smoking/baking.
- Refrigerate until internal temperature is around 40°F for full setting and a beautiful cut.

## Source

- Original video: https://www.instagram.com/reel/DXNWgwwkZJC/?igsh=MTFzenFmazdoZXcwcg==
- Recipe page: https://www.cliprecipe.com/recipe/da3f3dae-ce98-48f7-be8d-a062490cef24
- Extracted: 2026-05-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt