I think you may have told me this before, but do you precook the jalapeños at all, or just throw them in raw?
They are raw, normally ir run them through the grinder with a 1/2" plate but this time I fine chopped them.. I cannot remember if it was here or Jeff's place that there was some pushback / debate about using raw veggies in sausage saying there is a chance of spoilage or something.. Hell I cannot remember for sure maybe with some help of extra brain cells here we can get that answer.. So long story Raw..
TY sir, it is easier than most folks think, just takes a little time like smoking a brisket..
Absolutely, without question, my feelings exactly.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
They are raw, normally ir run them through the grinder with a 1/2" plate but this time I fine chopped them.. I cannot remember if it was here or Jeff's place that there was some pushback / debate about using raw veggies in sausage saying there is a chance of spoilage or something.. Hell I cannot remember for sure maybe with some help of extra brain cells here we can get that answer.. So long story Raw..
Thanks. I didn't even think about the spoilage aspect of it. I was just thinking that last time I tried to make summer sausage with raw japalenos in it, they came out extremely crunchy still. Like they hadn't cooked at all. It kind of took away from the experience. Maybe I need to dice them finer.
Thanks. I didn't even think about the spoilage aspect of it. I was just thinking that last time I tried to make summer sausage with raw japalenos in it, they came out extremely crunchy still. Like they hadn't cooked at all. It kind of took away from the experience. Maybe I need to dice them finer.
Mine were still crunchy, everyone that had some at the office actually perferd them that way in lieu of soft / mushy..
Ken
I Should Have Been Rich Instead Of Being So Good Looking
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