Ll abt Sausage

[lovebigbluegills]

46 minutes ago, jmd1 said:

 

Yep, loaded my truck and came home, spent most of a week roasting and putting them in the freezer.  We would eat 2-3 bags a day, heck i can eat a bag just cleaning them.  

WOW!!!!!! YOU DA MAN!!!!! 700 lbs seems insane!!!!

[noahsdad]

reinhard... i got my batch mixed up and stuffed and will b smoking tomorrow and i used 2.5 lbs of buckboard bacon that i made last weekend...i also used pepperjack cheese....i forgot to mix in the cumin so i hope that doesnt hurt it too much...they sure smell good

 

jmd i usually buy 10#'s of hatch chillie every year and i think i will use that for the next batch....i lived there for a few years and sure miss thier food

 

[noahsdad]

those anehiems you buy up here r not very warm but if you order warm ones from hatch, they r way hotter then a jalepeno

 

[reinhard1]

Let us know how they turn out.  The cumin is a part of the mix, so It wont be the same but let us know.  I made some with smoked ham myself.  Check out the other ABT thread.  good  luck.

[RebelSS]

Hey RH...serious question ...I picked up some pepper-cheese beef sticks from an Iowa butcher shop the other day, They're great...but....have this flavor I feel like  I should know, but can't put my finger on it. Kinda creamy-like flavor, tastes almost a tiny bit like eggnog, reminds me of something. Also, a few bites had  spot or two of a definite black licorice taste, (which I hate) but just a couple spots. The ingredients DO list cream....can ya help me out???!

[reinhard1]

What was it called or labled?  Sounds like there is some fennel seeds and anise  in there. Just my guess.  good luck.

Edited March 12, 2016 by reinhard1

[RebelSS]

It's Triple T Specialty Meats "pepper Cheese Beef sticks"  .....also says contains milk, plus jalepeno and red bell peppers, spices, garlic, brown sugar, molasses, red pepper....blah blah....

http://www.tripletmeats.com/

[ThunderLund78]

Nutmeg? (Eggnog flavor)  Definitely fennel or anise, or maybe even caraway if you're getting a licorice taste

[RebelSS]

That's what I thought, ThunderLund....nutmeg, along with the milk and cream...they are quite tasty! 

[delcecchi]

Eggnog flavored sausage???

That's different...

[noahsdad]

those anehiems you buy up here r not very warm but if you order warm ones from hatch, they r way hotter then a jalepeno

here is my smoke for tomorrow

[reinhard1]

Very nice links !!!!!!  I'll be waiting for the results.  Great work.  good luck.

[delcecchi]

Beautiful.  Mmmm

Too bad none of the stores I have looked in carry the frozen roasted hatch chilis.  I'll keep looking.   Or roast some of what similar peppers I can find around here.  

[noahsdad]

i ordered 10 #'s of hatch chillie from a warehouse in albuquerque on a tues morning it was on my doorstep in roseau minn on wed afternoon still froze with dry ice....and this was in august....i love hatch green chillie

 

[RebelSS]

What's the verdict on those beef sticks, RH? Could they possibly have used nutmeg in them???

[reinhard1]

It's hard to pin point one spice unless for example you are making kielbasa with lot's of extra garlic for example.  Nutmeg is used very sparingly in sausage.  If you look at various recipe's, nutmeg is one spice where a little goes a long way.  Another one is allspice [fresh rubbed].   Could they have nutmeg in them, sure,  but it could be fennel [more commonly used] and a touch of anise which is also used sparingly for the most part.  good luck.

[RebelSS]

Thanks, RH...just wanted to make sure I wasn't nuts. (more then usual) 

[delcecchi]

Fennel is what gives porketta or even Italian sausage its a characteristic flavor. 

[noahsdad]

well my abt sausage is/was not as good as i had hoped....the gringo jalpenos r not hot enough and i do miss the cumin....the smoked buckboard is good....this stuff is pretty good but i was looking for more heat.....this will go good mixed with a box of suddenly salad with a few more additions....it will only get better

[reinhard1]

Noahsdad,  Next time if you make  it again, use about 6 pounds of pork butt, and two and a half pounds of ham and keep the rest the same.  The cumin is part of the deal.  If you want more heat leave some of the peppers with seeds in them.  I used 1 1/4 pounds ham in mine and 7 pounds of pork butt.  Check out my post in the ABT sausage thread.  You can use more ham like I stated if you want more ham taste.  The heat is adjustable with leaving the seeds in.  good luck.