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.
Anthony Feltault (verified owner) –
Randy B. (verified owner) –
Jim Cummings (verified owner) –
have not tried yet. waiting for it to arrive, but all their stuff is fantastic
rubberdowncustoms –
One of my faves of the 5 or 6 blends i have tried so far!
Marvin Gisler (verified owner) –
Fast shipping, good communication, and correct item received. I am a repeat customer and will continue.
Albert Davies (verified owner) –
Jennifer (verified owner) –
While we do use it to pre-season a portion of each year’s ground venison, we have found that it is one of our go-to mixtures for cooking. We love it! Especially used over dove and vegetable kabobs before putting them on the grill.
Joseph Hammerquist (verified owner) –
Dean Andrisevic (verified owner) –
I blend this with a 50/50 deer/pork butt meat blend and the result is an excellent all purpose sausage. Don’t let the Jalapeno title fool you, it is not hot at all but a sausage the can be used as a breakfast patty, in meatloaf, chili or tacos. One of my favorites.
NATHAN BRITTON (verified owner) –
Marvin Fortkamp (verified owner) –
Kyle DeMenezes (verified owner) –
This seasoning mixed very evenly , Brats were a hit.
Michael Hey (verified owner) –
I made a pork/chicken 70/30 cured & smoked sausage with this seasoning. It turned out wonderful. I caution that this seasoning includes a lot of different particle sizes and some of the herbs and spices float on top in the jar with the smaller stuff, including salt sinking to the bottom. Be sure to mix the seasoning well before measuring. This stuff was great!
Lowell Gaubert (verified owner) –
I haven’t used this product yet but I’m sure that the quality will be excellent just like all of the products I purchase from the Sausage Maker.
tom furtado (verified owner) –