Big Wick's Jalapeno Chicken Bacon Ranch Sausage
25 pound batch - should yield approximately 65-75 links
Big Wick's Jalapeno Chicken Bacon Ranch Sausage
Wes Wicker - Big Wick’s
Barbeque
Sausage
25 pound batch - should yield approximately 65-75 links
A 3-day sausage making process involves several key steps: prepping the meat, chilling, grinding, mixing with seasonings, and finally smoking. This process allows flavors to meld and the meat to achieve the desired texture.
Ingredients
- 16 pounds of chicken thigh meat
- 8 pounds of bacon end pieces
- 225 grams of Big Wick’s Smoked Jalapeno Ranch Mix
- 75 grams Meat Church Blanco
- OR 75 grams Paradise Pepper Co Money Rub
- 16 grams of Prague Powder (pink curing salt)
- 340 grams of cold water
Directions
Prepping the Meat:
Fat and Meat: Cut meat and fat into grinder-suitable pieces.
Chilling: Freeze the meat and fat (including the grinder) for a few hours to ensure it's cold.
Mixing and Curing:
Adding Seasonings: Mix in salt (and potentially sugar), curing salts, and other spices.
Refrigerating: Chill the mixture overnight (24 hours) to allow flavors to absorb.
Grinding:
For this sausage, I recommend doing a single grind using a medium plate.
Stuffing and Cooling:
Stuffing: Fill casings with the ground sausage mixture.
Cooling: Let the sausages cool in a cold room or refrigerator for 24 hours to help flavors meld.
Cold-Smoking:
Smoking: Smoke the sausages at a low temperature (e.g., 140°F to 170°F) until the internal temperature reaches 145°F.
Ice Bath:
Submerge sausages into ice water. This will immediately halt the cooking process, and shock the casings, which will create a better “snap.”
Reheat & Serve:
Reheat on grill, smoker, or skillet, and cook til internal temperature reaches 165°F