Smokin-It User Forum!

Recipes => Sausage => Topic started by: barelfly on August 12, 2019, 10:29:03 PM

Title: Jalapeño smoked sausage
Post by: barelfly on August 12, 2019, 10:29:03 PM
After making charcuterie earlier this year, my buddy and I wanted to try sausage. We really like a jalapeño smoked sausage we get at a local BBQ joint so gave it a whirl with our own recipe that we came
Up with after researching.

8.5lbs brisket
1.5lbs pork butt
25 charred jalapeños, finely diced
3.5TBS fresh black pepper
2.2oz kosher salt
14 grams cure #1
1.5 cups of water mixed with 2 oz dry milk powder
Natural hog casings

*make sure you check your cure ratio when using. There are references that give science and help get the correct ratio. Amazingribs.com has a great article on curing and includes a calculator.

Let them air dry over
Night in the ice box then sat out on counter top with a fan for about 2 hours to completely dry the casings. From there into the smoker, trying to maintain a box temp of 155 or so while still getting smoke. I had to feather the on/off and open the door throughout the 3 hours but managed a good smoke color on these and internal temp of 141. From there, they went to a sous vide bath to get internal temp to 154*. Did this for a tad over an hour then they went to the ice bath for about 30 minutes to stop cooking and get the casings to set and finally the bloom for more color.

Here’s a few photos of the process and the final product!
Title: Re: Jalapeño smoked sausage
Post by: Durangosmoker on August 13, 2019, 02:48:20 PM
Looks terrific! But a couple of questions:

Your recipe says 3.5TBS of something, but what?  And what is the formula for calculating salt and #1powder?

Thanks
Title: Re: Jalapeño smoked sausage
Post by: barelfly on August 13, 2019, 03:56:12 PM
Sorry Eric. Left the pepper out. I also updated the salt and cure ratios, and added the disclaimer to use a cure calculator to help determine correct amounts based on weight of meat and amount of liquid. Don’t want anyone to get sick. Amazingribs.com has some good literature on this topic that I read up on and others can use as well.
Title: Re: Jalapeño smoked sausage
Post by: old sarge on August 13, 2019, 09:08:41 PM
Those really look tasty.  Nicely done!
Title: Re: Jalapeño smoked sausage
Post by: gregbooras on August 15, 2019, 03:09:55 PM
Looks great, I will be right over!
Best Greg
Title: Re: Jalapeño smoked sausage
Post by: Durangosmoker on August 15, 2019, 05:21:49 PM
Thanks, Jeremy. These look terrific. Maybe I'll get brave and attempt to make them.