Busy Sausage Weekend with QView

Discussion in 'Sausage' started by ronrude, Apr 23, 2012.

  1. ronrude

    ronrude Meat Mopper

    It was time to refill the freezer.

    This was a bunch of firsts for me this weekend.

    10 lbs of loose ground breakfast sausage using a Lem Kit.  Delicious. No Photo. 

    3lb of Hi Mountain Snack sticks.  My wife's request.  These were very good.  They and other flavors will likely be a regular for her.


    A corned beef smoked into pastrami. Coated with ground pickling spice and cracked black pepper.


    7 1/2lb of Jalepeno Sausages.  

    Sorry, Not many true measurements.

    1 TB Guadillo Pepper (spelling is close.)

    1 TB Cayenne Pepper

    1 Head of Garlic

    some Basil, Sage and Oregano.

    about 15 pickled Jalapeno slices

    1oz of balsamic vinegar

    6 oz of Ice Water.

    They tasted great but didn't give me the heat I was hoping for, but I forgot paprika.  Next time more pepper, add the paprika and I will also add some juice from the Jalapeno jar to replace some of the water.  I have used the jalapeno pickle juice before and it adds a nice touch.


    All of these were smoked with with cherry chips in my MES 40.  My first cherry smoke. It turns out I love it for Pastrami and Sausage.
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dang I need to send you my address for some samples - awesome 
  3. fife

    fife Master of the Pit

  4. Looks good and for the extra heat, the jalapeno juice sounds like a good idea. Thanks for sharing. I'm making brats and kielbasa today if nothing gets me sidetracked!
  5. s2k9k

    s2k9k AMNPS Test Group

    Lookin Great!!! Love to see those freezers getting filled!
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    paprika wont give you heat.......If your looking for heat in sausage I use cayenne only which you used. Some cayenne pepper brands are different from eachother If you use a bargain brand they dont seem to work well.........just a heads up

  7. ronrude

    ronrude Meat Mopper

    Thanks all for the encouragement.   Since it was an experimental batch I went prettylight on the pepper to get to know the base flavor, but do know about the cayenne differences.  A friends mother used to send it to her from Arizona, what a difference.  I was thinking paprika for color.  Want to make a "Red Hot"

    Even mild they are a bit too hot for the Mrs., so I have to eat them all by myself or be good at sharing.  No problem finding volunteers.
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Sounds like a good times to me! Nice job!

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