@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?
Thanks for that Jonathon, I will go with that recommendation.
If you remember, I mentioned in another post that I will be breaking tradition and switching over to the use of Walton’s pre=mixed sausage seasonings, as I want to try them and also, try and make my life easier.
As for the bologna, I haven’t had bologna in a very very long time, so I’m excited to do it again, as well as try the Walton’s seasoning blend.
Thanks again, from Connecicut
My wife goes here we go again, that time of the year.
But I did tell her things are going to be different this year, as this year everything is coming from Walton’s.
She was surprised at my game changing plans, but did say she is really looking forward to see what I have in store for this year.
I’m looking to make things easier this year, and I have faith that Walton’s with bring it on!
You crack me up Jonathon, what wrong with making sausage, bacon, and hams, this time of year?
I’m sure you will agree that the cooler temps are in our favors and if you totally knew my set up you would agree in what I do.
It’s a long story about my operation and what I do to cure meats, some of it may be questioned by you and others.
The bottom line is, we are on the same page about things, only I use some ol’ Time family tricks and/or methods.
With all that being said, Walton’s is on the money with information and how too, so I have nothing bad to say about that.
I have just a few different ways of doing things, but I’m going to start incorporating some of your ideas and methods because they make a lot of sense when it come to food safety.
I’m also going to try this year, for the first time ever, some of your pre-mixed seasoning products.
I like what you do and feel that, what the heck, lets make things easier this year and try what you have to offer, as far as pre-mixed seasons for fresh and cured sausage, snack stick and jerky.
I feel it’s gonna be a good year and I will keep you and everyone posted!
Well up here in Connecticut, the fall and winter weather is just around the corner, and I’m glad it almost here.
Some might think I crazy, but fall and winter is when I do all my sausage making. I make sausage fresh and cured and I also love making sausages of different types and styles.
After watching every video and reading many posts in this forum, I’m so excited to get started and try new recipes this year.
Going to try and make life easier this year, and try some of Walton’s pre-mixed seasoning for summer sausage, brats and snack sticks like pepperoni and the alike. Also, to make matters easier, Walton’s will be my one stop shopping depot.
Thanks all for your posts and input, let’s get started.