Jalapeno Smoked Sausage..

Discussion in 'Sausage' started by sam3, Jan 28, 2012.

  1. sam3

    sam3 Smoking Fanatic

    Yea baby!

    10 lbs of ground pork, AC Legg #139  seasoning and some #1 cure.

    Here we go!





    Into the Kirby mixer



    And done.


    Regrind through the 3/16" plate



    First set of links!


    All done and ready for an overnight sit in the frig.


    Smoking tomorrow. Be back later. [​IMG]
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great Sam...... keep it coming...............[​IMG]

    Joe
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those look great Sam 
     
  4. johnnie walker

    johnnie walker Smoking Fanatic

    Nice looking sausage, Sam! I bet that will be good! [​IMG]
     
  5. Nice, interested in the finished product...
     
  6. scrappynadds

    scrappynadds Smoking Fanatic

    OHHHHHHHH how i love this site..........I learn so much.......
     
  7. sam3

    sam3 Smoking Fanatic

    Here they are going in the smoke. Using Pecan wood for this smoke.



    130 for 1 hour no smoke
    140 for 1 hour with smoke
    150 for 1 hour with smoke
    160 for 1 hour no smoke
    170 for 5.5+ hours until I hit an IT of 152.

    Cooling down



    Close up



    Money shot. These are really good!



    Thanks for looking.  [​IMG]
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!
     
  9. johnnie walker

    johnnie walker Smoking Fanatic

    Mmm! Mmm!  Those look mighty fine![​IMG]
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks great
     
  11. rbranstner

    rbranstner Smoking Guru OTBS Member

    Any idea how this jalapeno mix compares to using raw fresh jalapeno's? They look good.
     
  12. sam3

    sam3 Smoking Fanatic

    This was my first time making anything like this, so I don't have an answer. But I am going to try a homemade mix with fresh jalapeno's next. Also make the link longer, so they fit on a hot dog bun.
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member


    Cool you will have to make  note in your next post which kind of jalapeno you like better, powder mix or fresh raw.
     
  14. rbranstner

    rbranstner Smoking Guru OTBS Member

    Are those green things in the meat dehydrated jalapeno that came in the package or is it some other spice?
     
  15. sam3

    sam3 Smoking Fanatic

    Those are the dehydrated jalapeno's Ross. The mix does offer some heat.
    I'll be sure to take note between the fresh and dehyrated the next time. I'm sure fresh will be much better hands down.
     
  16. I am going to attempt a very similar recipe with an 80/20 Antelope/pork fat mixture over the next few days. I am going to do 15 Lbs of regular sausage (Texas style smoked links),  7.5 Lbs of jalapeno, and 7.5 Lbs of chocolate habanero links smoking with a pecan/mesquite mixture.

    After it's all said and done I'll post photos and results.
     
  17. smokerjohnny

    smokerjohnny Newbie

    Hey would I need to cure this even if I smoke it right away? 
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    YES !!!!!!.... When smoking meats, it is a very good idea to use cure.... without it, you may be creating botulism....
     
    Last edited: Nov 21, 2014
  19. smokerjohnny

    smokerjohnny Newbie

    Okay, thanks Dave. One more question; do you always use the same cure for sausage?
     
  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Cure #1, Prague Powder, Pink salt..... all are the same... 6.25% Nitrite in salt...
     
    stewie-q likes this.

Share This Page