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Jerk pork sausage...

post #1 of 3
Thread Starter 

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

post #2 of 3

Thanks for sharing the recipe Larry!!  How did it turn out?  Was it on the hot side with the Habaneros?  Reinhard

post #3 of 3
Thread Starter 

It's not as hot as it sounds like it would be. With the innards removed from the habs, it just has a nice heat. Maybe a little less comfy for those less tolerant but it's definitely far from deadly (I'm working on a batch of intentionally deadly sausages today for a challenge at work this week). I dissolved the smoked salt in about 1/4 cup of water and mixed it with the meats, combined the processed fresh ingredients with the dry ingredients and added enough water to make a loose paste, mixed that in and stuffed in hog casings. They're tasty and the reviews from others who've tried them were all positive. I use basically that same paste, the processed fresh ingredients and dry ingredients, mixed with lime and orange juices instead of water as my marinade for making jerk pork or chicken but wasn't sure if I wanted the citrus juice in the sausages.

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