Description
Our Jalapeno Herb Sausage Seasoning 1lb 4oz is a spicy hot sausage blend that tastes great when smoked or grilled but, it can just as well be made fresh. For anyone that likes a kick with their sausage or just likes spicy food. This is a great tasting blend that allows the natural taste of the pork and spices to come through without being swallowed up by the peppers.
It is made with salt, herbs, jalapeno peppers, and other spices, spice extractives with no more than 2% soybean oil and silica-gel to prevent caking.
Recommend Casings
Ready to Use
Because the sausage seasoning comes pre-blended, it saves you time and effort of mixing the ingredients themselves. No additional salt needed. Store in cool dry space.
- Net weight: 20 oz. (1 lbs. 4 oz.)
- Yield: approx. 50 lbs.*
- When smoking, use Insta-Cure™ No. 1 and Soy Protein Concentrate or non-fat dry Milk (sold separately)
10 lbs. Recipe
- 10 lbs. boneless pork butts or 7 lbs. Venison & 3 lbs. fatty pork butt
- 2 Cups of Ice Water
- 4 oz. Jalapeno Sausage Seasoning
Pork butts are ground through a 3/16″ grinder plate. Venison is ground through a 1/4″ or 3/8″ grinder plate.
Thoroughly mix ingredients with meat. Stuff into 35-38mm hog casings. Refrigerate overnight. Sausage can either be cooked or frozen for future use.
When making smoked Jalapeno sausage, add 2 teaspoons of lnstacure #1. Sausage is placed in a reheated smokehouse at 130°F with dampers wide open until the casings are dry.
Gradually increase to 160-165°F with dampers 1/4″ open. Apply heavy smoke until internal temperature reaches 152°F.
Remove from smokehouse and shower with cold water until internal temperature is below 120°F.
Allow sausage to hang at room temperature for about 30 minutes or until the desired bloom is obtained. Place in refrigerator for at least 24 hours.
Allergens: Soybean oil used in aiding mixing
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Justin Toups (verified owner) –
Richard Steele (verified owner) –
Ronald Sands (verified owner) –
Awesome flavor with just the right amount of heat!
John Roof (verified owner) –
Alex Szecsodi (verified owner) –
We have not been able to use any of our order as we had the products shipped to our vacation destination. We were extremely pleased how quickly the shipment came and the packaging kept everything safe
Tyler Bosch (verified owner) –
This seasoning had really good flavor and wasnât spicy at all. I made a regular batch and added jalapeños and cheddar to a batch and both turned out great.
Griz44Mag (verified owner) –
The flavor is excellent. I was hoping for a bit more bite, but it is fine just the way it is. I made a second batch and added some fresh Serrano for some added heat. Have not cooked any of that yet, but the batch sample was perfect.
Bonnie Hill (verified owner) –
Tried this on lamb grind, made excellent tasting mix.
Robert (verified owner) –
Great taste, great value.
Jesse Brookens (verified owner) –
Scott Harris (verified owner) –
I made the jalapeño with domestic pig it was tasty can’t wait to make it with some wild game.
Mike Brockman (verified owner) –
Very good! I made a 10 pound batch of 60% goose and 40% pork and it was excellent!
Larry LaParr (verified owner) –
First time using this product. Made snack sticks with it, they came out great.
Phyllis Diane Scheer (verified owner) –
Good
Paul Sheffler (verified owner) –
While I prefer non-hot sausage, this mix is very mild and the taste, pleasant. Some Texas types may like to add lots of fresh diced Jalapenos to add more kick.