Jalapeno Bacon Polish (Q-View)!!!

Discussion in 'Sausage' started by papa chops, Dec 29, 2013.

  1. I doubled deejay's recipe http://www.deejayssmokepit.net/SausageDownloads_files/RC-Sausages2012.pdf  its 41 on the card. I mixed 2lbs ground beef, 2lbs ground pork, 1lb bacon. I rounded up on the measurements of all the spices and added 1 tsp instacure 1 and a 1/4c nonfat powdered milk. Mixed the spice and cure with 1/2 c ice water, seasoned and ground meats a second time. I small diced 5 large Jalapeno's and threw them in as well. I stuffed it in hog casings then hung it overnight to cure and smoked it today with some peach. We cut a peach tree down at work so I ran it through the chipper into a trailer. Its my first time using it, and i liked it. Even the wife said it was nice. Had em at 130deg for the first 45min then 165 for a few hours then finished them off at 185. Ice bath'd em for 5 min. Then hung back up and in the smoker and fan dried them for about an hour. Im definitely making this again In A MUCH BIGGER BATCH! I love it, Enjoy [​IMG]







     
  2. Here's all the free Peach I chipped and dried

     
  3. I pulled them at IT of 152 deg
     
  4. stanjk

    stanjk Smoke Blower

    Great job on the sausage! Nice touch adding the Jalapeno peppers. I'll have to try that next time I make my regular Polish smoked sausage. Thanks! 
     
  5. Thanks stanjk. I left rib and seeds in for good measure. I wanted them to be good and spicy (and they are)! lol
     
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Oh man… That looks so good!
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking spicy dogs!!!! Add some hight temp cheddar, ohhhh yeahhhh!
     
  8. reinhard

    reinhard Master of the Pit OTBS Member

    I bet those were tasty!! Love the added peppers. Next time i make bacon summer i'm adding jalapenos.  Reinhard
     
  9. Very tasty Indeed. I'm fairly new to making sausage so It's been a learning process but, I couldn't be happier with these. Summer Sausage is next on my list to learn. Thanks for checking them out Reinhard!
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This looks and sounds like a very different approach to Kielbasa. Thanks for posting...JJ
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I love it when people experiment and this looks like a great success. Well done.

    Disco
     
  12. I was just telling my Dad tonight that it kind of reminds me of Kielbasa. Thanks for Lookin!!!
     
  13. The more I think about it I used only a pound and half of ground pork not 2 lbs.
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks very good, good time to clear up the ol sinuses [​IMG]
     
  15. They do clear em, real good lol
     

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