🔥 Pecan Smoked Jalapeno Sausage—Bold Flavors Straight Off the Grill 🌭
Getting the smoker going with pecan wood brings out this subtle sweetness that just works with jalapeno sausage. The process starts with grinding pork shoulder and mixing in diced jalapenos, garlic, and a good handful of fresh herbs. I like to keep the jalapenos chunky for that real bite. After stuffing the mix into casings, I let them rest in the fridge overnight to help the flavors meld.
Smoking at a low temp—around 225°F—lets the sausage soak up that pecan aroma without drying out. I usually keep a water pan in the smoker to help with moisture. It takes about two hours, and I always check for an internal temp of 160°F before pulling them off. The skin snaps, and the inside stays juicy with a little heat from the peppers. Slicing into one, you get that smoky, spicy kick that’s hard to beat. If you want extra heat, try adding a few serranos to the mix. Serve with a simple potato salad or on a toasted bun. It’s all about that balance between smoke, spice, and a bit of sweetness from the wood.
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