I ended up picking up that SS kit from Academy mainly because it comes with the casings. This be my first time making SS. Will adding fresh pepper shorten the shelf life or the texture? Walmart has these in attachment? Going to try to find some of that Tillamook farm style cheese also. I think Target has it. Thinking of vacuum sealing and cooking in sous vide? Welcome any tips?
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I've only done jalapeno in sausage one time and it came out well for what it was.
When I researched this same question I landed on using dried jalapeno. 1 pound ran me $21 on
amazon. They are unavailable on
Amazon now but found the same ones I got for the same price on Walmart.com
https://www.walmart.com/ip/Natureja...partner=wlpa&selectedSellerId=101581442&gQT=1
The only issue I had was I needed to double up on the amount of dried Jalapeno that I used. I went 2gm of dried jalapeno per pound of sausage and my notes say to easily double it. I think you would also want to double it as you are not sensitive to heat and love you some pepper flavor. Maybe even even go to 5gm per pound of sausage vs 4gm. Please let me know what you land on if you go dried and the amount you add.
I also like the advice given that you can take these and just grind in a spice grinder (I use magic bullet grinding blade) and you can make powder. Just always beware inhailing this stuff as you mess with it no matter if it's ground or not!
Also I did cheese in my sausage with the jalapeno.
I followed the plan someone else on the forums posted about buying sharp/extra sharp cheddar blocks, dicing up small and laying on a paper towel in the garage fridge for 3 days to dry up. It worked well BUT was a pain in the butt with the prep hassle of it all.
Next time around I will go to Tom Thumb and buy the Lucerne RUSTIC cut (the big big shreds) sharp cheddar and just spread that out on a paper towel in the garage fridge to dry for a few days. I think that will eliminate the pain of prep when having to cut blocks of cheese by hand AND I love that rustic cut stuff anyhow so it will easily do double duty in my house.
If you vacuum seal just double seal and sous vide away!