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 jalapeños
1 tablespoon crushed black peppercorns
1/2 teaspoon cayenne pepper
2 1/2 pounds coarsely ground pork butt
Heat a smoker grill to 250 degrees F.
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. Add the other ingredients. 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.
If you are join g to grill them, omit the corn husk and form them and grill until done.