Introduction
Jalapeño and Hickory Smoked Summer Sausage is a spicy, flavorful treat perfect for any occasion. This recipe combines the heat of jalapeños with the rich smokiness of hickory, resulting in a sausage that’s bursting with bold flavors. Whether you’re serving it on a charcuterie board, as a snack, or in sandwiches, this summer sausage is sure to be a hit with everyone who loves a bit of spice in their bite.
What You’ll Need
Essential Equipment
To make this delicious summer sausage, you’ll need the following tools:
- Mixing Bowl: For combining the sausage ingredients.
- Plastic Wrap: To cover and marinate the sausage mixture.
- Smoker: For achieving that authentic hickory smoke flavor.
- Meat Thermometer: To ensure the sausage is cooked to the correct internal temperature.
- Smoker Racks: For placing the sausage logs during smoking.
Key Ingredients
- 2 lbs ground beef: The base of the sausage, providing a hearty texture.
- 1/2 cup diced jalapeños: Adds a spicy kick to the sausage.
- 1/4 cup cold water: Helps keep the sausage mixture moist.
- 2 tbsp curing salt: Essential for preserving the sausage and giving it a distinctive cured flavor.
- 1 tbsp liquid smoke: Enhances the smoky flavor, especially when used alongside hickory wood chips.
- 1 tsp garlic powder: Adds depth to the flavor profile.
- 1 tsp onion powder: Complements the garlic, adding a subtle sweetness.
- 1/2 tsp ground black pepper: Provides a mild peppery heat.
- 1/4 tsp paprika: Adds a smoky, earthy flavor to the sausage.
- 1/4 tsp cayenne pepper: Boosts the heat level.
- 1/4 tsp crushed red pepper flakes: Adds an extra layer of spiciness.
Instructions
Preparing the Sausage Mixture
- Combine the Ingredients: In a large mixing bowl, combine 2 pounds of ground beef, 1/2 cup diced jalapeños, 1/4 cup cold water, 2 tablespoons curing salt, 1 tablespoon liquid smoke, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 1/4 teaspoon paprika, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon crushed red pepper flakes. Mix thoroughly until all the ingredients are evenly incorporated.
- Marinate the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator. Allow the mixture to marinate for at least 4 hours, or overnight if possible. This marination process helps the flavors to meld together and the curing salt to work effectively.
Smoking the Sausage
- Preheat the Smoker: Set your smoker to 180°F (82°C). Use hickory wood chips in the smoker box to infuse the sausage with a rich, smoky flavor.
- Form the Sausage Logs: Remove the sausage mixture from the refrigerator. Form the mixture into logs or rolls, ensuring they are compact and even.
- Place on Smoker Racks: Arrange the sausage logs on the smoker racks, leaving space between each log for even smoking.
- Smoke the Sausages: Place the racks in the preheated smoker. Smoke the sausages for 3-4 hours, maintaining the temperature at 180°F (82°C). Check the internal temperature of the sausages with a meat thermometer. The sausages are done when they reach an internal temperature of 160°F (71°C).
- Cool the Sausages: Once the sausages are fully cooked, carefully remove them from the smoker. Let them cool to room temperature before slicing.
Serving Suggestions
- Charcuterie Boards: Slice the Jalapeño and Hickory Smoked Summer Sausage into thin rounds and serve on a charcuterie board with cheeses, crackers, and pickles.
- Sandwiches: Use slices of the summer sausage to add a smoky, spicy kick to sandwiches or wraps.
- Snacks: Serve the sausage slices as a savory snack, perhaps with a dip or mustard.
Conservation
Storing the Sausage
- Refrigeration: Store the cooled sausage in an airtight container in the refrigerator. It will keep well for up to 2 weeks.
- Freezing: For longer storage, wrap the sausage tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Reheating Tips
- Stovetop: If you prefer the sausage warm, lightly heat the slices in a skillet over medium heat until warmed through.
- Microwave: Place a few slices on a microwave-safe plate and heat for 15-20 seconds on high.
Conclusion
The Jalapeño and Hickory Smoked Summer Sausage is a delightful combination of spicy and smoky flavors, making it an excellent choice for any occasion. Whether you enjoy it as part of a charcuterie board, in a sandwich, or as a snack, this homemade sausage is sure to impress with its depth of flavor and perfect balance of heat and smokiness. Preparing it at home allows you to customize the spice level and savor the satisfaction of crafting your own delicious sausage. Enjoy this tasty treat and share it with friends and family!