Well, I have to jump in somewhere with my first (other than the roll call) post. Nothing fancy, but I made some jerk pork sausages just for fun. The unlinked portion at the end was rolled into a coil after I cut it loose from the rest. I plan to toss it on the grill with a smoke packet.
I didn't use a particular recipe, kinda threw one together based on the marinade I make for my regular jerk pork but adjusted for the fact that it would be mixed into the meat instead of concentrated on the surface. This is it in case anybody's curious...
The meat:
4 lbs pork shoulder
1 lb pork belly
The fresh ingredients were chopped together in a mini processor to make a coarse paste:
7 habaneros, seeded
6 cloves garlic
6 green onions
1/4 cup fresh thyme leaves
The dry ingredients were:
35 grams smoked salt
2 tbsp brown sugar
4 tsp allspice
2 tsp black pepper
2 tsp paprika
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp mace
1/2 tsp cinnamon
1/2 tsp clove
I didn't use a particular recipe, kinda threw one together based on the marinade I make for my regular jerk pork but adjusted for the fact that it would be mixed into the meat instead of concentrated on the surface. This is it in case anybody's curious...
The meat:
4 lbs pork shoulder
1 lb pork belly
The fresh ingredients were chopped together in a mini processor to make a coarse paste:
7 habaneros, seeded
6 cloves garlic
6 green onions
1/4 cup fresh thyme leaves
The dry ingredients were:
35 grams smoked salt
2 tbsp brown sugar
4 tsp allspice
2 tsp black pepper
2 tsp paprika
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp mace
1/2 tsp cinnamon
1/2 tsp clove