Our Jalapeno Summer Sausage Seasoning 2lbs 8oz is a great blend of spices with a mild touch of jalapeno. Contains: salt, corn syrup solids, jalapeno peppers, dextrose, whole mustard seed, corn starch and natural spices.
Formulated for a subtle jalapeno taste that allows the natural aromatic flavors of the meat to come forward.
- Net Weight: 2lbs, 8oz
- Yield: Makes 50 lbs.
Because the Jalapeno Summer Sausge is smoked, Insta Cure™ #1 (sold separately) needs to be added to the recipe.
10 lbs Recipe
- 8 lbs. Venison
- 2 level tsp Insta Cure #1
- 2 lbs. pork trimming
- 7 oz Jalapeno Summer seasoning
- Fibrous casings between 60- 76 mm
Grind all meat through a 3/16″ grinder plate. The pork fat or trimmings should be ground through a 3/4″ plate. Place all ground meat and fat trimmings into mixer and add all the ingredients. Mix well. Summer sausage should be stuffed into fibrous casing that are 60- 76 mm. Place in smokehouse preheated to 120-130 F. Apply heavy smudge and smoke at this temperature for 3-4 hours. Raise the temperature to 165 F and cook until the internal temperature reaches 152 F. After cooking, shower with cold water until the internal temperature is at least 120 F. Place in 45 F cooler for at least 24 hours.