INSTRUCTIONS FOR JALAPENO SUMMER SAUSAGE

To make 5 lbs.....
Add entire seasoning and cure packets to 2/3 cup water.  

To make smaller amounts....
Use 1 tablespoon + 1/2 teaspoon seasoning + 1-3/4 teaspoons of cure per pound of meat.  
Mix it with approximately 2 tblspns of water. 

For 25 pound units...
Add entire seasoning and cure packets to 2-3 cups of water.  Mix thoroughly into meat. 

OVEN:
Cook at 100°F for 1 hour.  Increase cooking temperature to 180° (165°-180° for smoker) until product reaches desired internal temp.*

After cooking refrigerate or freeze.

*USDA recommends all ground meats be cooked to internal temperature of 160° (165° for poultry).

WHY ADD WATER?
When making sausage it is important that you add water to the mixture.  Adding water will...

• Help the seasonings (and cure) blend with the meat much better.
• Make mixing much easier.
• Make stuffing much easier.

Water will not weaken the flavor of the sausage.