Jalapeno & Cheddar Sausage

1.5 cup chilled pork stock
3 tbl sea salt
1 tbl paprika
1 tbl course ground black pepper
1 tbl onion powder
5 cloves fresh garlic
1 tsp ground thyme
1 tsp ground marjoram
1 tsp ground sage
1.5 tsp Instacure or Prague Powder if available or desired

12-18 jalapenos, ground

8lb boneless cubed pork shoulder or sirloin
1.5 lb grated cheddar cheese

Combine spices and stock in a blender, mix well, and rechill.  Grind the pork through a fine plate then mix together well with the spice/stock mixture and ground jalapenos.  Add the cheese and mix well just before stuffing into hog casings.  Cook to 152° F is cured with Instacure or 165-170°F without the cure.