Super hot pickled sausage

[smokininthegarden]

Hi all
I have been working on a new pickled sausage recipe for the last few weeks and I think I
might have finally hit on what I was looking for.

The key words here are “super hot” if it don’t make you sweat it isn’t hot enough :)

To start with I developed a sausage that sounded right for pickling, it took me a couple
Of tries but I think I’ve got a pretty good one. Now the problem was getting the
“super hot” part right. Yes you can simply add a bunch of ground Chile’s to the sausage to make it hot but to me that just makes the sausage kind of coarse and gritty. What to do?

Cristalized capsaicin, I have been looking at this stuff for quite awhile now and I finally
bought some. This stuff is whickedly hot but has no odor or flavor, needless to say a
tiny bit goes a long way.

Now for the disclaimer, this stuff is also very dangerous, please use extreme caution
If you decide to try some. rubber gloves, eye protection and of course no children in the
room while using it. It can burn your skin and I wouldn’t even want to know what it could
do to your eyes so yes be very careful.

Well now that everyone is scared stiff, it’s not really that bad if you just use some caution.

On the positive side it has much potential in not only sausage but hot sauce, drinks etc. the list could go on and on.

It does have a pretty hefty price tag @ around $40 for 10 grams but if you consider that
10 grams will heat, so to speak, 200 pounds of sausage it’s not to bad a price.

Back to the sausage. To use this product it needs to be dissolved in alcohol. I use everclear,
Vodka would also work, at the ratio of .3 grams to 4 Tbls of liquid, yes point 3 grams, so
You will need a good scale. This will make a 6# batch of sausage very hot, adjust as
desired.

I only took a few photos, sorry. First, the crock to store them in, then some approx. 2”
Links in the crock awaiting the brine.

If anyone is interested I can post a complete recipe.

Cal





‘

 

[crazymoon]

Cal, Sounds good ! ( and hot) :0

 

[smokerjim]

I don't know, sounds like it might be explosive, if I have to wear gloves and eye protection, hide the children, sounds interesting and I do like spicy stuff but i don't think I could handle that. bet it's good though if you can handle it.

 

[fivetricks]

Count me as officially "interested"

I've been toying with the idea of buying pure cap as well for ramping up sauces. Tired of the off flavors of bhut and reapers.

 

[TomKnollRFV]

I like how you think on spice levels.. just don't let people mistake this for the normal stuff!

 

[Steve H]

Yes, capsaicin can be harmful if you're not careful. We use it at work for various sauces, marinades, and dips. It comes in 5 gallon bucket in liquid form. And the person that is adding it to the 600 gallon kettles wears a respirator and elbow length rubber gloves. We've had a coupe drops fell onto steam heating lines. And the fumes caused the personal to leave the kitchen. When flash heated it is very much like military grade pepper spray.

 

[daveomak]

SITG, morning.... I would be interested in the basic sausage recipe.. I love pickled sausage... Not so much on the heat aspect... FULL flavored pickled sausage would be awesome...

Dave

 

[smokininthegarden]

Hi Dave
Here is the recipe. I used smoked salt, paprika and Serrano mostly because I had them
On hand, you could use the unsmoked variety and give the sausage a light smoke in
the smoker as well. The capsaicin can be eliminated as well as the Serrano if you don’t
Want the heat aspect. The brine can remain as is, it is just a simple pickling brine, same
one I use in my dill pickles. This amount of brine will cover 6# of stuffed cooked sausage
links. By the way once the links are cooked and in the brine they are shelf stable. The
last batch I made sat at room temp for three weeks before I finished them all and i’m
still alive:)

Cal

 

[daveomak]

Thank you very much.... I appreciate the recipe.... Dave

BTW, what is CSS .... 20 minutes later... OK I found it... Corn Syrup Solids...

 

[fivetricks]

I'd like to also ask what the spc is

 

[daveomak]

SPC... Soy Protein Concentrate...

 

[fivetricks]

Ahh. Thanks!

 

[smokininthegarden]

CSS...corn syrup solids. Oh... I should have reread the posts I guess you figured
It out.

 

[Steve H]

SITG, morning.... I would be interested in the basic sausage recipe.. I love pickled sausage... Not so much on the heat aspect... FULL flavored pickled sausage would be awesome...

Dave

Hi Dave,
I'm not sure if you are making your own sausage or not. But as far as the brine goes. I think the Penrose clone would work well. Just omit the hot spices.
https://www.smokingmeatforums.com/threads/old-penrose-sausage-clone.258454/

 

[daveomak]

Thanks for pointing that out.... I've got them copied....

 

[smokininthegarden]

IMHO the penrose brine/clone is not only unnecessary, but will not work properly for this kind
of recipe. First the brine only needs to bring the vinegar flavor to the party. The sausage is responsible
for the actual flavor. Next the penrose recipe will not give you a shelf stable product, the vinegar to
Water ratio is way to low for that. Even with dill pickles the vinegar/water ratio needs to be 3:1 or they will
start to form mold on the surface. Just saying.

Cal

 

[Steve H]

No one said that this would give you this self stable recipe.

 

[smokininthegarden]

True, but Dave did ask for a full flavored sausage recipe which makes a flavored brine
Completely unnecessary. Again the flavor is in the sausage not the brine.

 

[smokininthegarden]

Fivetricks
If you want to persue hot sauces using capsaicin one option I can think of would be a whiskey
flavored sauce. Since the capsaicin needs to be dissolved in alcohol it would be a natural way to do it.

You could also use tequila or any of your fav liquors. I plan on trying this with the hot sauce I make.
A tequila flavored hot sauce on tacos sounds incredible especially with a little lime on top.

Dang, I’m making myself hungry.

Cal

 

[daveomak]

Interesting read......

• Format: Abstract

Send to


J Food Prot. 2016 Oct;79(10):1693-1699. doi: 10.4315/0362-028X.JFP-16-039.
Fate of Pathogenic Bacteria Associated with Production of Pickled Sausage by Using a Cold Fill Process.
Gaydos NJ1, Cutter CN2, Campbell JA1.
Author information
Abstract
Preservation by pickling has been used for many years to extend the shelf life of various types of food products. By storing meat products in a brine solution containing an organic acid, salt, spices, as well as other preservatives, the pH of the product is reduced, thus increasing the safety and shelf life of the product. Pickling may involve the use of heated brines to further add to the safety of the food product. When precooked, ready-to-eat (RTE) sausages are pickled with a heated brine solution, the process is referred to as hot filling. However, hot filling has been shown to affect the clarity of the brine, making the product cloudy and unappealing to consumers. Because of the potential quality defects caused by higher temperatures associated with hot fill pickling, cold fill pickling, which uses room temperature brine, is preferred by some pickled sausage manufacturers. Because little information exists on the safety of cold fill, pickled sausages, a challenge study was designed using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages inoculated with a pathogen cocktail consisting of Salmonella Typhimurium, Salmonella Senftenberg, Salmonella Montevideo, Listeria monocytogenes , and Staphylococcus aureus . All pathogens were reduced ~6.80 log CFU/g in 72 h when enumerated on nonselective media. On selective media, Salmonella and L. monocytogenes decreased 6.33 and 6.35 log CFU/g in 12 h, respectively whereas S. aureus was reduced 6.80 log CFU/g in 24 h. Sausages experienced significant (P ≤ 0.05) decreases in pH over the 28 days of storage, whereas no significant differences were observed in water activity (P =0.1291) or salt concentration of the sausages (P =0.1445) or brine (P =0.3180). The results of this experiment demonstrate that cold fill pickling can effectively reduce and inhibit bacterial pathogens.

KEYWORDS:
Cold fill; Pathogens; Pickled sausage

PMID:
28221846
DOI:
10.4315/0362-028X.JFP-16-039
[Indexed for MEDLINE]