First, I must give credit to the DDD episode for the inspiration to do these. I used my Texas Hot Link recipe and added jalapenos, ribs & seeds included, to the mix and then wrapped. I guessed at six jalapenos for a five pound batch and it was MORE than enough heat, even for me, so be advised. Wrapping went quick after one or two times and it helped to wet the string when tying. I did one coarse grind and mixed the spices in then let rest overnight. Wrapped them the next day and let rest again overnight. Smoked them in the Smokin It at 250 degrees with Mesquite chips and they took about 4 hours to hit 160 IT. Pulled them and let cool enough to slice for trial samplings with the boys over cold beers. Nice texture, held together well, smelled awesome and plenty of heat. I got 20 wraps out of the 5 pound batch using 5 ounces per wrap. Definitely a keeper to make again with unique eye appeal.....Willie
5 #’s pork butt
1 large onion
6 large jalapenos, seeds and ribs included
4 tsp crushed red pepper
4 tsp coarse ground black pepper
4 tsp fennel seed
1 Tbl sweet paprika
2 Tbl smoked paprika
3 tsp pickling salt
2 Tbl garlic powder
1 Tbl onion powder
1 Tbl cayenne
1 Tbl coriander
2 Tbl Franks Red Hot Sauce
1 tsp pink salt
Mixed all dry ingredients with about 8 ounces of beer, then added to meat.
jalapenos were very large
ground japs & onion through....really cleans the auger
wrapped and ready....string in middle for those needing 2 husks
nicely filled one full rack
finished at 160 IT....husks were crackly but held together
fairly easy to cut with serrated knife for party serving
good texture, colorful and fantastic smell.....very pleased with results
5 #’s pork butt
1 large onion
6 large jalapenos, seeds and ribs included
4 tsp crushed red pepper
4 tsp coarse ground black pepper
4 tsp fennel seed
1 Tbl sweet paprika
2 Tbl smoked paprika
3 tsp pickling salt
2 Tbl garlic powder
1 Tbl onion powder
1 Tbl cayenne
1 Tbl coriander
2 Tbl Franks Red Hot Sauce
1 tsp pink salt
Mixed all dry ingredients with about 8 ounces of beer, then added to meat.
jalapenos were very large
ground japs & onion through....really cleans the auger
wrapped and ready....string in middle for those needing 2 husks
nicely filled one full rack
finished at 160 IT....husks were crackly but held together
fairly easy to cut with serrated knife for party serving
good texture, colorful and fantastic smell.....very pleased with results