So I was in a local market that I don't go to often and they had a great deal on chicken thighs and and they had some habenero peppers in the produce section and since I am on a sausage kick and on vacation this week, I started brainstorming and researching Jamaican jerk chicken sausage. I found a recipe for jerk pork sausage on Len Poli's site and the ingredients seemed pretty authentic as far as jerk seasoning goes but he included cure in it and recommended cooking at a low temp (170) without smoke. I was wondering if anyone could offer their opinions on these questions:
Wouldn't the cure give it that hot doggy/kielbasa taste and detract from the jerk chicken flavors?
Do you think I should just make this as a fresh sausage without the cure and just grill them over charcoal and some wood to give it that smokey jerk chicken flavor?
If I was to add cure, would you smoke it or just do as Len Poli suggests?
Thanks for your advice and opinions in advance. Looking forward to this experiment!
-Chris
Wouldn't the cure give it that hot doggy/kielbasa taste and detract from the jerk chicken flavors?
Do you think I should just make this as a fresh sausage without the cure and just grill them over charcoal and some wood to give it that smokey jerk chicken flavor?
If I was to add cure, would you smoke it or just do as Len Poli suggests?
Thanks for your advice and opinions in advance. Looking forward to this experiment!
-Chris