Pickled jalapeños in summer sausage
peculiarb last edited by
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
rvp2003 last edited by
Right on Austin. We pickle our own jalepenos and use them in our summer sausage but we thoroughly rinse them and that seems to help with binding. We do like the “pickled” flavor the jalapenos add to the sausage.
peculiarb last edited by
@austin Thanks for the help!
Forkinpork last edited by
@austin You said just what I was thinking at the end of your explanation, it sounds like a good idea to use the jalapenos, though I would dehydrate the jalapenos and chop them up.
Wondering why the blanching would provide best results?
Blanching is beneficial because it can help prevent browning, plus it will denature and destroy enzymes, and it can reduce acidity a little bit. That will help in sausage making, but the downside is that it can affect or damage texture or flavor a bit. While it can damage the flavor or texture, it can still protect flavor if you are freezing some fruits/veggies because freezing can do even more damage to flavor/texture.
If you reduce the acidity, and denature or destroy enzymes, it will help in your meat binding. Getting rid of some of that acidity and the enzymes will help the meat hold, stick, and bind properly to the fruit/veggies.
Hopefully that helps explain a bit more. Let me know if you need anything else!
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?