I made some similar years ago with ground beef (but no cheese or jalapeno). It was good, but as others noted, not quite the same as from the butchers shop.
Suggestions:
Without added fat (other than the cheese) it is likely to be a bit dry and crumbly. I would shoot for a total fat content of about 30%. Reduce meat by 1/2 lb. and add same amount of pork fat. And possibly a bit more,
Use high temp cheese made for sausage making. Standard store bought will melt at a much lower temp than finished sausage.
OMIT the liquid smoke. Cook in the smoker, or at least start there to add flavor and finish in the oven. I would go lower temp and longer duration until reach internal temp of 160.
If the recipe doesn't mention it, rest in the refrigerator overnight to allow the nitrates in the Tender Quick to do their thing and flavors from spices to develop.
It is a small enough recipe that you can easily make a number of batches and tweak it each time until you find what suits your tastes best.
Good luck!
