WOW those look great!!! Here is the one I wanted to try in casings.
If it were me - I think I would use dehydrated pineapple to keep the mix from getting too wet. I have had to add powdered milk to the mango jalopeno several times. Sometimes the fresh bells and onions have a lot of moisture in them.
Hmmmm.....that`s what I was a little worried about is it being to wet. I am also still a little unsure on how I would smoke these if they were in casings. I would like them to be like a smokie just warmed up on the BBQ then put on a bun but once I add cure will it just make them more like a snacking stick.
I make alot of smoked sausages for later heating on the pit - I still bring the IT to 154 during the original smoking process.
My power just came back on AGAIN...ERRRRRR
Your recipe looks good. There will be liquid in the pineapple, juice and meat. The salt will extract the liquid from the meat making the sausage take longer to smoke. But you shouldnt have any problems.
Since its a small batch use 1 tsp MTQ, any more it might be to salty. Start your heat at 150 for an hour or so to reduce the liquid down some before adding smoke. After bump your heat to 160 with smoke.
I made 5 lbs of chicken sticks and they turned out great.
Chicken sticks are in front.
