SMFers to omit the cure and just make these fresh sausages which I will later grill over charcoal or hot smoke.
Cubed up 5 pounds of the thighs:
Took out the seeds and stems and diced up the habeneros with gloves on!
Mixed up the seasoning with cold water and the habeneros:
Added a half cup of NFDM:
Mixed until texture felt right and fried up a test patty:
Realized that I omitted the cure so it needed a little more salt so I added that to the mix.
Put it in the fridge overnight while the casings were soaking since a couple days ago
This morning I began the stuffing:
Then linked them up:
The test patty was great besides needing some salt. Awesome jerk flavor and some serious but flavorful heat from the haberneros. I'll be back soon with the cooked pics. Thanks for looking!