Chipotle sausage Recipe????

[coldgas]

I am trying to put a recipe together for Chipotle sausage. I will be using a jalapeno cheddar sausage recipe but I don't know where to start if I replace the dried jalapeno with Chipotle powder.
Pork & Venison Sausage with Jalapeno and Cheese
Total Weight 100
#'s oz's.
Pork butt 45.00 720.00 45%
Venison 45.00 720.00 45%
Granulated Garlic 0.15 2.40 0.15%
Black Pepper 0.48 7.68 0.48%
Salt 1.8 28.80 1.80%
Sugar 0.50 8.00 0.50%
Dry Jalapenos 0.65 10.40 0.65%
Cheddar Cheese 8.50 136.00 8.50%
Water 3.50 56.00 3.50%
Cure 0.15 2.40 0.15%

Thanks

 

[chopsaw]

Is this summer sausage ?

 

[coldgas]

I am making link sausage but some people use it for both.

 

[muddydogs]

You don't want both jalapeno and chipotle do you? I would think not so I would just use the chipotle, how much is going to be a guess. I would think that 10 oz of dry jalapeno in 100 pounds of sausage isn't enough for me so the same amount of chipotle probably isn't enough.

If I was going to make 100 pounds of something without a know tried recipe I would start with a 10 pound batch and see how that tasted first. Ya you can cook some of the meat in a pan and give it a try but I find that it never tastes the same as stuffed cases that have set around in the freezer for a couple days or weeks, the hot always seems to come out more in the finished product after its set a while along with all the other spices.

A lot of this meat mixing and smoking is a guessing game as well as an individual taste thing and its hard for someone else to tell you what to do. I like heat and can handle some fairly hot stuff like its nothing but my heat would probably be to much for most people. Start small before you go sausage crazy.

 

[bluewhisper]

Consider getting chipotles in adobo sauce like this, there are several brands:

You'll need to RRRRRRRRR them in a blender. You might want to remove any seeds first. Coming from a can, they would add moisture, instead of powder, which would suck up moisture.

 

[coldgas]

You don't want both jalapeno and chipotle do you? I would think not so I would just use the chipotle, how much is going to be a guess. I would think that 10 oz of dry jalapeno in 100 pounds of sausage isn't enough for me so the same amount of chipotle probably isn't enough.

If I was going to make 100 pounds of something without a know tried recipe I would start with a 10 pound batch and see how that tasted first. Ya you can cook some of the meat in a pan and give it a try but I find that it never tastes the same as stuffed cases that have set around in the freezer for a couple days or weeks, the hot always seems to come out more in the finished product after its set a while along with all the other spices.

A lot of this meat mixing and smoking is a guessing game as well as an individual taste thing and its hard for someone else to tell you what to do. I like heat and can handle some fairly hot stuff like its nothing but my heat would probably be to much for most people. Start small before you go sausage crazy.

I am doing a small batch. No way I'm doing 100 pounds of something I have not tried. I did not change the amount in the spreadsheet before I copied it.

 

[coldgas]

Consider getting chipotles in adobo sauce like this, there are several brands:

You'll need to RRRRRRRRR them in a blender. You might want to remove any seeds first. Coming from a can, they would add moisture, instead of powder, which would suck up moisture.

I thought about this and ended up buying powder already. Guess we will see how it comes out and may try that next time.

 

[Mauritius]

You could also try some chipotle hot sauces. I think the canned ones will do really well too. I haven't done either yet, but I have used the powder. Good for heat, but not a ton of flavor comes through.

 

[DanMcG]

I will be using a jalapeno cheddar sausage recipe but I don't know where to start if I replace the dried jalapeno with Chipotle powder.

Since a chipotle is a smoked jalapeno I would just use the same amount as the recipe calls for.
The cure amount in the recipe is low for a cured sausage, but might just be for finish color. What's the method in the recipe for cooking these?

 

[coldgas]

Since a chipotle is a smoked jalapeno I would just use the same amount as the recipe calls for.
The cure amount in the recipe is low for a cured sausage, but might just be for finish color. What's the method in the recipe for cooking these?

Either fresh or add cure to smoke.

 

[DanMcG]

Ok, for cured/smoked, you want .25% cure #1