Cube and trim the pork shoulder and pork fat back.

Grind the pork shoulder, fat, and cheese cubes into a bowl set in ice water using a fine die on your meat grinder.

Add in the grated cheese, jalapenos, kosher salt, and freshly ground black pepper to the ground mixture.

Mix on medium speed using a stand mixer for 2 to 3 minutes.

Make a small patty from the mixture and cook in a skillet.

Taste the patty and adjust seasonings as needed.

Stuff the meat into medium hog casings and twist into 6\" links.

Store sausages in the refrigerator until ready to smoke.

Fire up your smoker to 225\u00b0F.

Add wood chunks to the smoker.

Smoke the sausages until an instant read thermometer reads 155\u00b0F when inserted into the sausages, about 1 to 2 hours.

Remove from the smoker and let cool for 15 minutes.

Serve.