Jalapeño Snack Sticks
Spicy smoked sticks featuring fresh or pickled jalapeños that deliver a pleasant heat kick. The combination of smoky mesquite wood and green pepper creates an intense flavor profile. Perfect for those who like it hot.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Grind pork (75% shoulder, 25% fat) through a 4 mm plate. Work in curing salt and dry spices thoroughly. Drain and pat dry jalapeños, then fold in last.
Stuffing and Drying
1 hr.Fill mixture into sheep casings (22-24 mm) without air bubbles. Twist sticks to 20 cm lengths and dry at room temperature for 1 hour.
Smoking and Cooking
4-6 hrs.Gradually increase temperature from 60 °C to 77 °C. Smoke with mesquite and pecan wood until core temperature reaches 68-71 °C. Casing should be deep brown and taut.
Cooling and Blooming
1-2 hrs.Briefly shock sticks and then hang at room temperature for 1-2 hours to allow the smoke flavor to distribute evenly.
Pro Tip
Drain and pat dry pickled jalapeños thoroughly – excess moisture prevents even binding of the sausage mixture and can negatively affect shelf life.
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