I was watching Celebrate Sausage the other day and seen a jerk chicken sausage. I have a recipe for smoked jerk chicken that the wife loves. She wishes that we could have it year round. Perhaps this is a good alternative?
My preference is for Jerk Pork so that is acceptable as well.
The recipe I use has green onion, onion and scotch bonnets, the rest is soy sauce, salt and spices. All of this is pureed, and used as a marinade for whole meats. That's where I'm running into problems thinking this through. I assume you have to account for the salt in the soy sauce and salt in the recipe, though I've never done a recipe with vegetables before. Up until now I've only gone by the recipe, or by a rule of thumb of 100g per kg when doing up a batch of smoked sausages. Pureeing the vegetables creates a lot of water since the solids are no longer, well, solid.
Am I overthinking this? Or is it as simple as mixing up a batch of Jerk Pork marinade, adding it by the gram-per-kg and accounting for it in the water?
Any tips or advice on this?
N
My preference is for Jerk Pork so that is acceptable as well.
The recipe I use has green onion, onion and scotch bonnets, the rest is soy sauce, salt and spices. All of this is pureed, and used as a marinade for whole meats. That's where I'm running into problems thinking this through. I assume you have to account for the salt in the soy sauce and salt in the recipe, though I've never done a recipe with vegetables before. Up until now I've only gone by the recipe, or by a rule of thumb of 100g per kg when doing up a batch of smoked sausages. Pureeing the vegetables creates a lot of water since the solids are no longer, well, solid.
Am I overthinking this? Or is it as simple as mixing up a batch of Jerk Pork marinade, adding it by the gram-per-kg and accounting for it in the water?
Any tips or advice on this?
N