Thanks checkdude.Congratulations Inda. Saw the video and am making this for sure. Getting supllies together and can't wait. Am in awe that you can do such a thing.
Posted today...
I like the changes eric made with the grilled pineapple...the hobanero peppers definitely kick up the heat...and the coconut liquor brings a more tropical flair. What a melody of flavors!
That was a spiced ham roll . Uses all whole muscle chunks ( cured ) and I used powdered gelatin to hold it together . Might be better to use chunks and a meat paste for this .Rich, I want to use the spices of this recipe as a basis to make a version that sausage you made with pork or ham cubes. Some type of mortadella. I forget what you call it.
Nice!! So was this sausage as good as the sausage you were trying to replicate?Nice batch of sausage. I was given two wild hogs saturday...plan on making some sausage with them.
Thanks smoker808. The pineapple sausage is very good, but cajuneric made it better. It is not close yet to what I was aiming for, but a delicious sausage nonetheless! Still zeroing in on the lil' Butcher shop recipe.Aloha indaswamp
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Nice!! So was this sausage as good as the sausage you were trying to replicate?
Awesome! I noticed he made a smaller batch. But didn't include the recipe, mainly measurements/weights he used per ingredient. Is there a way to get that?Thanks smoker808. The pineapple sausage is very good, but cajuneric made it better. It is not close yet to what I was aiming for, but a delicious sausage nonetheless! Still zeroing in on the lil' Butcher shop recipe.
ThanI have been asked to come up with a pineapple sausage recipe. Friends and family enjoy my smoke sausage recipe and say it is very close to the base seasoning used by the Lil' Butcher Shoppe in Hattisburg Mississippi in their pineapple sausage recipe. Might have a go at a batch with some of the extra pork left over from processing day. I've always wanted to make a batch. Here is what I have so far:
Pineapple
25# 75/25 pork butt
1 oz. cure #1
108g salt
20g Black Pepper
24g cayenne powder
30g MSG
1/2c. Dark Brown sugar
2c. crushed canned pineapple (MUST BE CANNED!)
1/4c. soy sauce
1 1/2TBSP. granulated garlic
1 tsp. powdered ginger
1 tsp. ground coriander
1/2 tsp. cardamom powder
8 ounces NFDM powder
Ok thanks for the advice but would u grind the pineapple with Meat or just mix and stuffOK, I mixed up the spice profile in the spice grinder, sampled it on the tongue, then put a pinch of brown sugar on my tongue and sampled it again....I think it's a good starting point.
That's if I'm making sausage links? That project is next. I'll add some because I used to use store bought sausage which is one of the reasons for doing this, and it had too much. I don't think zero is the correct amount. Plus I can make it taste how I want.
I do not recommend grinding the pineapple with the meat because that will release too much acid within the pineapple.Ok thanks for the advice but would u grind the pineapple with Meat or just mix and stuff
Ok I’m try another 25 lbs this weekend is the baking soda required for the ph in the juice if I’m using Canned pineappleI do not recommend grinding the pineapple with the meat because that will release too much acid within the pineapple.
Depends on how much juice you add...there is a limit as pineapple juice is very acidic and will affect the bind. No way to know without checking the pH with a pH meter.Ok I’m try another 25 lbs this weekend is the baking soda required for the ph in the juice if I’m using Canned pineapple