barelfly
New member
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!
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!
