Jalapeno Sausage Roll
Jalapeno peppers are an excellent way to spice up your smoked sausage roll, and because you are controlling the ingredients, you have the option to make it eye-popping hot or add just enough jalapeno to give it a bit of a bite––it’s yours to define!
4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
3/4 tsp ginger powder (1.73 g)
2 tsp garlic powder (6.2 g)
2 tsp dry mustard powder (4.6 g)
1 tbsp black pepper, coarse (7.8 g)
2 tbsp paprika (14.4 g)
3 cloves garlic, minced (17 g)
1/4 cup corn syrup solids (54.4 g)
1/2 cup fresh jalapeno, diced (39.6g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
2 1/2” (65mm) fibrous casing (cut into lengths to fit your smoker)
1. Chill meat and fat to 30°F (-1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground meat and fat with remaining ingredients in a large bowl; mix well until the mixture is sticky and batter like.
3. Stuff batter into fibrous casings and refrigerate overnight to cure.
4. Transfer salami chubs to 130°F (54°C) smoker with vents wide open. Hold for one hour or until chubs are dry to the touch.
5. Add wood chips, close dampers to 1/4 open, gradually increase smoker to 170°F (77°C).
6. Hold temperature at 170°F (77°C) until chubs have obtained an internal temperature of 152°F (67°C).*
7. Upon reaching 152°F (67°C) remove chubs and shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang salami chubs at room temperature for 1 hour to bloom.
9. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months.
Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120°F (49°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).
Hunters may use venison in place of the beef chuck to produce an excellent jalapeno sausage roll. Use 80-85% lean venison trim to 20-15% beef fat.
*You may use soy-protein concentrate in place of non-fat dry milk.