Smoked Sausage
Recipe Type: Smoked Jalapeno Sausage
Author: Kwin and Matt
Prep time:
Cook time:
Total time:
  • 4 lbs Ground pork
  • 1 lbs Bacon minced or ground
  • 6 Jalapeno peppers
  • 5 Tsp. Salt
  • 2 1/2 Tsp. Ground black pepper
  • 4 Tsp. Brown sugar
  • 1 Tbs (Smoked) Paprika
  • 1 1/2 Fresh minced garlic
  • 1 Tsp. Cure #1 or Morton’s tender quick
  • 1 1/2 Tsp. Oregano
  • 32mm Hog casings
  1. Mix the pork and bacon together
  2. Add the salt and the cure and mix until the mass becomes “sticky”
  3. De-vein the peppers and dice to desired size. The more seeds and veins you leave in the hotter it will become.(Dont be a pussy)
  4. Stuff sausage into meat casings (we bought ours at a local meat shop) You can leave them as a rope sausage or twist the sausage at the lengths you desire
  5. Store in fridge until ready to cook
  6. Smoke with your favorite wood (we used Hickory, cherry)
  7. Start out at 130 for the first 2 hours. This helps dry the casings further.
  8. Then ramp up the temp to 180 in the smoker until internal temp of your sausage reaches 165 (takes about 2 hrs to reach)