SMOKED DRIED JALAPENO RECIPES

Steps:

• Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
• Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
• Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
• When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
• Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
• I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
• If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].

Steps:

• Grind all meat through ?" plate or larger. Regrind through ?" plate.
• Add entire contents of Maple Cure (included with seasoning packet) to water; mix into meat.
• Add seasoning and high temp cheese into meat and mix for 4-6 minutes until meat is tacky.
• Stuff into fibrous casings.
• Preheat Smoker to 100°F.
• Place sausage on smoke sticks.
• Insert temperature probe to center of one sausage.
• Open dampers all the way. Run at 100°F for one hour.
•  After an hour, increase temperature to 110°F; add ? pan moistened sawdust; smoke for 4 hours with top damper ? open and bottom damper ¾ open.
• Add another ? pan of moistened sawdust, increase heat to 165°F. Heat until internal temperature reaches 152°F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100°F. Then dry and place in cooler.
• Preheat Smoker to 100°F.
• Place sausage on smoke sticks. Insert temperature probe to center of one sausage.
• Dry for 1 hour.
• After an hour, place ? pan of moistened sawdust on burner. Run all night at 100°F.
• The next morning, place another ? pan of moistened sawdust on burner.
• Set temperature to 170°F, cook until internal temperature reaches 152°F.
• Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 110°F. Then dry and place in cooler.
• Line the bottom of your oven with foil to catch the drippings.
• Lay your product on the oven screens and cook at the lowest heat possible for the 1st hour. Leave the door open slightly if necessary.
• Bake at 180°-200°F until product reaches an internal temperature of 152°F.
• After cooking, place sausage in refrigerator or freezer.
• Note: Add liquid smoke to your meat grind prior to stuffing to achieve a genuine smoked sausage flavor when cooking in oven.