02h20m – Start up your smoker and set it to smoke at 110 Celsius or 225 Fahrenheit.
02h15m – Place the casing in cold water
02h10m – Cut the pork neck and pork fat in to one inch cubes. Dice the cheddar and jalapenos into fine cubes.
02h00m – Grind the meat and half of the jalapeños and cheddar
01h50m – Mix all of the ingredients and kneed it until you have a homogeen consitency
01h45m – Flush the casing
01h40m – Stuff the sausage
01h30m – Dry the sausage in the fridge
01h00m – Smoke the sausage at 100 degrees Celsius or 225 Fahrenheit until they have reached a core temperature of 68 degrees Celsius or 154 Fahrenheit
00h00m – Enjoy