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Old 08-19-2010, 11:33 AM   #11
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WOW........glad you found it .40 !!

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Old 08-19-2010, 11:51 AM   #12
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That looks like it would be good with or without the corn husk. You could make a fattie.

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Old 08-22-2010, 07:50 PM   #13
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The sausage turned out great. I still think it needs a little something in the seasoning department. Perhaps sage but not sure yet. The were incredibly juicy. Not greasy just moist.

I took a few pics...

Just before taking out to the smoker.

After 3 hours on smoke. Just turning up the heat.

After 1 hour at 300. 1 in wrapper, 1 out of wrapper, and a few slices.

Here is a copy of my tweaked recipe. Let me know if you try making this one.

Jalapeno Sausage in Tamale Wrappers

Recipe By: Adapted from Diners, Drive-ins and Dives
Yield: 20 4" sausages


(null) corn husks, soaked
3 lbs. coarsely ground pork butt
5 chopped and seeded jalapenos
1 medium red bell pepper, chopped
1 tablespoon kosher salt
2 tablespoons coarse grind black pepper
1 teaspoon cayenne pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon nutmeg, freshly grated
1 tablespoon ground allspice
2 teaspoons sugar
1 tablespoon chicken base, disolved in 2 tablespoons water


Heat a smoker or grill to 250 degrees F.

Soak corn husks in warm water for 15 minutes.

Special equipment:
Kitchen Aid stand mixer with Food Grinder Attachment (FGA):
Trager Pellet Smoker

Reduce primal into 1" x 1" strips with sharp knife. Trim away any excessive fat but product should have 15 - 20% fat content included. Place strips on tray in freezer for about 30 minutes until meat is firm but not frozen. Immediately grind strips of ice cold pork using coarse plates of FGA into stand mixer bowl.

Add remaining ingredients. Mix well by hand. Sausage mixture should hold its shape when formed into a ball. Add small amount of water if needed to bind. Put approximately 4 ounces of the sausage mixture in each corn husk. Sausage should be about 1 inch in diameter and about 4 inches long. Roll sausage inside husk and twist ends. Tie each end tightly with string to secure

Set Traeger to smoke setting and smoke sausages for 3 hours. Raise temperature to 300 degrees and cook until internal temperature reaches 165 degrees F about 1 hour.

Transfer the sausages to a serving platter and serve in the husk.
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
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Old 08-22-2010, 09:03 PM   #14
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They look absolutely great!
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My Flickr stuff!
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Old 08-22-2010, 10:37 PM   #15
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I'm so glad to see this report .40, and thanks so much for the pictures!! I was wondering if you'd actually make them, after finally finding how to do them. Hats off to you .40 !!

WOW WOW WOW......I'd love to have a bite!! Good job !!
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Old 08-23-2010, 10:38 AM   #16
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They look awesome!! (PHEWWWWWWWWWW I was getting worried after your comment about my dinner!!) LOL I wish I had a smoker!!
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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Old 08-23-2010, 12:08 PM   #17
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Nice job!!!

Thank you. You tube was making me crazy searching for it. Glad you found it!

I had the mental picture of it all wrong. Well of course. It's me here :)
Was thinking of the traditional tamales that were put together and then placed into the smoker.

Ground fennel seeds 1 tsp per Lb and a little wine to marinate in the meat over night, might do if you aren't happy with using sage.

Glad you found it and posted where to look. Thank you.


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