Jalapeno Summer Sausage

Discussion in 'Sausage' started by reinhard, Jun 22, 2015.

  1. reinhard

    reinhard Master of the Pit OTBS Member

    Had to try Curley's jalapeno summer sausage seasoning when I ordered another batch of seasonings.  Only got the pack enough for 10 pounds.  Besides I got a call from my son-in law out of the blue to see if I could "fix him up with some summer sausage" for him and his buddies for a golf outing.  The taste was good and got some compliments from the guy's but next time I will add some pickled jalapeno's to the mix.  I need to see some when I eat some.  Besides, it makes for better money shots LOL.  One thing different I did this time was to use my barrel type Char-Griller grill/smoker with the attached firebox.  Since I have the AMPS smoker tube for the smoke and the fire box for the heat I wanted to give it a shot.  Turned out great.  Smoked the sausage for about 5 hours without heat and then added one load of coal in the fire box.  It gradually [temp] got up to 225 which was fine.  When the temp started to go down I added some oak wood I had hanging around the house.  Small pieces at a time just to keep the temp steady.  When the internal got to around 160 I pulled the sausage and in the ice water they went.  Here are some pics:

    Used 80/20 ground beef [10 pounds] seen here all mixed up with all ingredients. Here are the rest of the ingredients:

    2 cups of dry powdered milk

    2 T mustard seeds

    3 cups of water

    one pack of Curley's Jalapeno summer sausage mix [enough for 10 pounds]

    2 tsp of cure #1

    After letting the sausage mix set overnight, I stuffed them into fibrous casings and tied them up with butcher string.

    Well I ran out of the fibrous casings, so I put the rest of the mix into colagen casings for sticks.  So I ran out of the colagen casings as well so the rest went into skinless sticks LOL>

    The sticks turned out great!!!

    So did the few sticks without casings.

    Had the Amps going in the Char=Griller and it worked really well.

    Really got some good color.

    In the ice water they go to stop the cooking process.  Internal temp reached 160 deg.

    The money shot.  Could of been better with some peppers showing up.  Had a nice kick to it.  Reinhard
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice batch of Sausage!

  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    RH, You have made another quality product !!!
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great Job Reinhard [​IMG]

  6. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Snack sticks are my fave but I'm lazy and buy them.

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