Apple and Jalapeno Smoked Sausage

1000g pork shoulder coarse ground
2 Granny Smith apples small dice
Jalapeno small dice
20g salt
2g instacure #1
5g fennel seed
3g black pepper
2g jalapeno powder
2g mustard seed
2g red pepper flakes
30g water
Tbsp of baking soda sprinkled on apple before stuffing

Stuff in hog casings
Rest in refrigerator overnight
Smoke at 140°f for two hours 150°f for two hours 170° until an internal temperature of 150°f is reached

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