redo on Griffin's altered jalapeno sausage.

Sausage making and curing meats.

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sancho
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redo on Griffin's altered jalapeno sausage.

Postby sancho » Mon Apr 22, 2013 10:05 pm

This is 80% beef and 20% pork with fresh jalapeno and smoked in pecan. It was a tad dry and by the look in this pic of some of the fat rendering it got a little too hot. Still good, but just some tweaking here and there. For one, I used 50 grams of fresh jalapeno for 5 pounds. Next time, I'll double that. Salt was on with 42 grams. So was the fresh cracked black pepper with 12 grams. I used granulated garlic to the tune of 4 grams and it might as well not even been in it; no taste. I'll use fresh next time at around 24 or so grams. It had 12 grams of sugar and that was just about spot on. If I roast the garlic next time, I'll cut down the sugar to about 10 or maybe even 8 grams. I stuffed it into 35mm natural casings. 135 for 2 hours and then 155 for an hour and then to finish a hot smoke of 200 until 155 internal.

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Re: redo on Griffin's altered jalapeno sausage.

Postby 3 star redneck » Mon Apr 22, 2013 10:42 pm

Looks good from here...ill take 5 lbs..... :laughing7:
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Griffin
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Re: redo on Griffin's altered jalapeno sausage.

Postby Griffin » Wed Apr 24, 2013 11:18 am

Looks good from here, but I think I need to sample it to make sure. :wink:
Yohanan
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Re: redo on Griffin's altered jalapeno sausage.

Postby Yohanan » Fri Apr 26, 2013 3:44 am

now all you need is sunbeam bread and mustard!

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