Ingredients

• 16 corn husks
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 1/2-ounce chicken base dissolved in 2 ounces cold water
• 1 tablespoon chopped fresh garlic
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup chopped and seeded jalapenos
• 1 tablespoon crushed black peppercorns
• 1/2 teaspoon cayenne pepper
• 2 1/2 pounds coarsely ground pork butt

Instructions

1. Watch how to make this recipe.
2. Heat a smoker or grill to 250 degrees F.
3. Soak corn husks in warm water for 15 minutes. Mix all of the dry ingredients together in a large bowl and add the ground pork. Combine well. Put approximately 6 ounces of the sausage mixture 8 of the open wet corn husks. Put another corn husk on top and wrap and tie each end with string. Smoke until the sausage temperature reaches 160 degrees F on an instant-read thermometer. Transfer the husks to a serving platter and serve.