TIJUANA HOT LINKS AKA JALAPENO SAUSAGE

Discussion in 'Sausage' started by chef willie, Jun 11, 2013.

  1. dougmays

    dougmays Limited Mod Group Lead

    i saw this episode of DDD the other day! Quick turn around, congrats LOL
     
  2. webowabo

    webowabo Master of the Pit SMF Premier Member

    Goodness gracious! By far my favorite sausage so far. I might just have to give this a smoke tomorrow. Got one more day of vacation left.. woulb be the perfect night cap to a great vacation!
     
  3. roller

    roller Smoking Guru SMF Premier Member

    I saw that episode. Those look great !
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Recipe looks great. I have done this before when I have had more meat than Casing. They come together easily and do make for a nice Party Food presentation...JJ
     
  5. dougmays

    dougmays Limited Mod Group Lead

    I have a question...is the Pink Salt needed since your not cold smoking these? 
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I would say that if from start to finish (mixing-final IT) if you can get from 40-140 in 4 hour rule it wouldn't be any different than any of the other fresh sausages that are made without cure.
     
  7. jetman

    jetman Smoke Blower

    Pick me up first, I'll bring the hand truck and we'll just take the fridge [​IMG][​IMG]

    Looks great, our garden is loaded with all sorts of peppers, saving your recipe!

    Dan

    Looks great Chef Willie! Since I am going to be in Canby I will be stopping by on Saturday to pick up my share [​IMG] These are going on my to do list!!

    Thanks!
     
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Probably not, especially if you'll hot smoke them. I knew I wasn't going to be able to get them into the smoker until the 3rd day due to working so decided 'maybe I better, just to be safe'. I've also seen where more seasoned sausage makers than I add the cure to help with color retention so factored that in as well.
     
  9. webowabo

    webowabo Master of the Pit SMF Premier Member

    Im thinking of making a batch of these for father's day.. he loves Texas Links. And I have a batch of cheese from a few weeks ago. My question to y'all is if I make 5lbs worth.. what's the best storage for left overs (small fam). Vacuum seal and freeze or just fridge? If so should I leave the husk on when vacpac? I also do not have pink salt.. TQ will do the same? I havent messed around with cures to much. I did a batch of SS once.
    Thanks
    Mike
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
  11. dougmays

    dougmays Limited Mod Group Lead

    Thanks! Just wanted to make sure i wasn't missing something, haven't made the leap into sausage yet:)
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Made these a few times. Great to take hunting cuz you can leave the husk in the woods and it will compost.

    [​IMG]
     
     
  13. reinhard

    reinhard Master of the Pit OTBS Member

    Chef, are these the dried corn husks i see in the Mexican section of the store?  I love hot stuff so i'll try this as well. Never used husks but there's always a first time. Great looking stuff!!. Reinhard
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    If CW dont mind i will answer for him

    Yes
     
  15. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks JJ..
     
  16. webowabo

    webowabo Master of the Pit SMF Premier Member

    Did a 5# batch yesterday. They were great. THANKS CW amd JJ.. I did cut back to 4 whole peppers.. still had a kick.. but overall they were a hit with the pops.. and my bar regulars. . Sorry no pics.. but I followed everything except I used TQ.. and thr 4 vs 6 japs..
    Thaks again. .
    Mike
     
  17. chef willie

    chef willie Master of the Pit OTBS Member

    xlnt......glad Pops & the bar regulars liked them. I use the bar cronies as guinea pigs...lol.....especially on hot stuff....gawd bless 'em.....LMAO
     
  18. webowabo

    webowabo Master of the Pit SMF Premier Member

    My 'cronies' have gotten use to the heat.. but these links had a kick of thier own. Can wait todo another batch. They ccooked up way faster than I thought. On the UDS @ 225* (spiked to 290*) for just a few. Maybe total time about 1 1/2..?
     
  19. Dern! Super awesomeness Willie, diff will be trying the husk....
     
  20. okie362

    okie362 Smoking Fanatic

    I assume you soak the husks before rolling?

    I have the mix in the fridge now and will be "stuffing the husks" tonight.

    O wow that did NOT sound right did it? 
     

Share This Page