Our Jalapeno Bacon Summer Sausage is hands down the best sausage I’ve ever made. I have to admit I had a little help from David and his Butcher BBQ’s new line of sausage seasoning “Wyld Seasoning”. I used his “Jalapeno and Bacon Summer Sausage” seasoning and before I’m done, I’ll try the rest of the lineup. If I can keep myself from making this one every time I make sausage.

I did this with beef chuck and pork butt with added onions and a ton of my smoked garlic. Stuffed it into a snack size vegetable casing and them a “Kiss of Smoke” in my Green Mountain grill loading it up with my Bull Racks.

Sausage making is easier than you might think and the perfect snack/appetizer with assorted cheeses and crackers. Keep in mind that man has been making some 3000 years before Christ. They had only stone tools then and today you can get a decent grinder/stuffer for less than $100. There are no rules as to the flavor profile you can go. In the U.S. alone there are over 200 styles of sausage. The only rules you need to pay attention to are the “Kitchen Police”, “Keep Things Clean and Cold” …

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Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe 

Prep Time: 4 hrs.
Cook Time: 2.5 hrs. smoke @225* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Jalapeno Bacon Summer Sausage

• 8-lbs. beef chuck
• 2-lb pork butt
• 2 cups grated smoked garlic
• 1 large sweet onion, grated
• 1 bottle Butcher’s Wyld Sausage Seasoning (Jalapeno Bacon Summer Sausage)
• ¼ cup butchers grind black pepper
• Casing of choice for stuffing

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

Cooking Directions: Jalapeno Bacon Summer Sausage

Wanting beef snack sticks I am using 8 pounds of beef and the 2 pounds of pork butt (leaving the fat) for my meat blend. I found that the pork butt works out great for home sausage making. Just the right amount of fat for a juicy, but firm sausage.

I don’t think I can cook without garlic so I added 2 cups of my smoked grated garlic and a cup of grated onion.

It will be easier if you freeze the meat a bit to firm it up a little. Then cut it into pieces about 1 ½ inches, this works well with my grinder. It goes through the meat grinder better and it’s easier to blend together.

TIP: #1 The meat will cut easier if you partially freeze it.
#2 I keep steel bowls in the freezer to place the meat in for each step to help keep it cold.

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

Grind the meat using the large cutting disc running the meat into a “COLD” bowl. Mix the seasoning thoroughly into the meat. The Wyld seasonings have a small bag of cure in them. Spread that into the meat mixture along with the seasoning mixing well.

Adding the onions and garlic now to ensuring the seasonings are spread evenly throughout the meat and back into the fridge overnight to let the seasoning blend.

I like to do a taste test of my seasoned meat to see if I need to make any adjustments by placing a tablespoonful or so (I make a patty) of meat into a skillet and cooking it.

If your taste test was good, do your second grind using a 3/8’s cutting disc. Now you are ready for the stuffing. Load the casing onto the stuffing tube with the directions for the type of casing you are using. I used a collagen casing today.

Tie a knot in the casing and start stuffing them. Try to keep the air out of the sausage if you can or it will explode as it’s cooking. You can buy a sausage pick for $10 or just use an ice pick, paper clip, tooth pick or a knife tip. Do this when you tie off your casing and/or twist into links.

I did my links to fit my bull racks and smoked them for 2.5 hours at 255* (177c) to an internal temperature of 165* (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

After smoking them I placed a bull rack over the sink, piercing any juice bubbles and rinsing them down with cold water. This washed away any grease from the cooking process. Dry with a paper towel. This washed away any grease from the cooking process.

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

 

 

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

 

 

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

 

 

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

 

 

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

 

 

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

 

 

Jalapeno Bacon Summer Sausage
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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