Barbecue: Smoked Cheddar And Jalapeño Sausage

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5 lbs of pork shoulder, cubed and trimmed of tough gristle

1 1/2 lbs pork fat back, cubed

1 lb sharp cheddar, half cubed, half grated

10 medium jalapeños, seeded and chopped fine

Kosher salt

Freshly ground black pepper

Medium hog casings, soaked in lukewarm water for at least 30 minutes prior to use

Chunks of applewood or other smoking wood of your choice

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