Author Topic: Jalapeño smoked sausage  (Read 199 times)

barelfly

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Jalapeño smoked sausage
« 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!
« Last Edit: August 13, 2019, 04:57:13 PM by barelfly »
Jeremy in Rio Rancho, NM
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Durangosmoker

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Re: Jalapeño smoked sausage
« Reply #1 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
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

barelfly

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Re: Jalapeño smoked sausage
« Reply #2 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.
Jeremy in Rio Rancho, NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear
$30 Masterbuilt Kettle Grill that is gold and at the lake!
Anova WiFi
Coleman Delux charcoal bullet smoker

old sarge

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Re: Jalapeño smoked sausage
« Reply #3 on: August 13, 2019, 09:08:41 PM »
Those really look tasty.  Nicely done!
David from Arizona
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gregbooras

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Re: Jalapeño smoked sausage
« Reply #4 on: August 15, 2019, 03:09:55 PM »
Looks great, I will be right over!
Best Greg

Durangosmoker

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Re: Jalapeño smoked sausage
« Reply #5 on: August 15, 2019, 05:21:49 PM »
Thanks, Jeremy. These look terrific. Maybe I'll get brave and attempt to make them.
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.