Goose/Pork Jalapeno & Chedder Smoke Sausage snack links

[DaveyCrockett]

How many jalopeño''s did you use for the 20# batch and do you think it was enough flavor?

 

[myownidaho]

Looking superb so far!

View attachment 350580

“That boy ain’t right.”

 

[indaswamp]

I used 1 TBSP. of home grown cayenne pepper flakes, 2.5 TBSPS. coarse ground Black Pepper, and 1 1/4lb. de-seeded jalapenos. This would be a between a mild/medium sausage. Just a touch of heat. If you want it hotter, leave the seeds and veins in or double the amount of jalapenos.

 

[indaswamp]

Snapped a pic. of the links drying forming the pellicle. Don't remember where I saw this idea, might have been somewhere on SMF, but the fan works GREAT!

Loaded up with applewood and Pecan, good smoke rolling out the vents. Pics. when I add more wood in about 2.5 hours...

 

[indaswamp]

How many jalopeño''s did you use for the 20# batch and do you think it was enough flavor?

As far as flavor, you can definitely taste the jalapenos. If you want a deeper flavor though you could add jalapeno powder to it. For more heat, I suggest adding cayenne powder.

Point of note: I did back off on the amount of water I used. Instead of 4 cups (1 cup per 5 #), I only used 2.5 cups because the jalapenos have a lot of water in them. If you use more jalapenos, back of on the water a little more.

 

[indaswamp]

I'll know more once I sample a smoked link after the flavors have melded. I'll report back....

 

[chopsaw]

Looks good . To late to keep some fresh for grilling ?

 

[indaswamp]

Looks good . To late to keep some fresh for grilling ?

I want it all smoked for snack links. I'll still be able to grill them if I want to.

 

[indaswamp]

Looking good when I added more wood...

 

[motocrash]

Yeah Man!;)

 

[indaswamp]

Reload wood and checked the links...INT is @ 129*; All most done!

 

[indaswamp]

Done.

Pulled the links and in cold water now. Will let them chill for a bit then in a tote and back outside in the deep freeze till packaging tomorrow.

Ate one of the blow outs (front left). Heat mellowed a little more. More to the mild side than medium now. Cheese is spot on. Don't need any more sharp cheddar. Might add a little jalapeno powder next time just to kick up the jalapeno flavor, but overall, very happy with the links. I will be making more of these!

 

[indaswamp]

Another great way to use diver ducks and goose meat! Home run! I am Happy, Happy, Happy!

Bloom and cross cut pics. tomorrow. Good night SMF...

 

[Bearcarver]

Those look Beautiful !! :)

Nice Job!

Bear

 

[indaswamp]

These are through 35mm hog casings. Next batch I think I'll pull through 22~24mm sheep casings, not quite snack stick size, about an inch dia. or less. I think it will work great an still allow the cheese even distribution. Great buy on sheep casing @ the sausage maker; 40# of casing for $38.99...over 100 yards of casings.

 

[indaswamp]

Thanks Bear!

 

[indaswamp]

Fried up a little this morning along with some grits for breakfast. Woulda fried an egg but I'm out and have not been to the store with the icy roads. Suppose to thaw today though.

 

[indaswamp]

Tip:
If you do not like the crunch from raw jalapenos, you can blanch the whole peppers for 90 seconds in 190* water then shock them in cold water prior to either grinding or chopping.

 

[motocrash]

Pass the buns and mustard please!

 

[indaswamp]

Almost forgot the bloom and cross cut pics...

You can see good pepper and cheese distribution throughout the links.

Smoked 'em low and slow. 4 hours of good smoke @110~120* then bump 10* about every hour keeping the temp. about 25~30* above INT. Max. temp. 155* in the smoke house. Pulled the links when INT hit 144* for 12 minutes. (not wild pork-do not need to go to 154*)