redo on Griffin's altered jalapeno sausage.
Posted: 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.