Recent content by bjgarwood
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Jalapeno & Cheese Summer Sausage Question
I hear ya crankybuzzard. Been smoking meat for years but got bit by the bug for curing meat a couple years ago. Started with bacon and moved to sausage. This was my first fermented type though. I always take meticulous notes on the recipe conversion, the actual recipe used and notes for... -
Jalapeno & Cheese Summer Sausage Question
I'll be curious to see how the ss tastes after about a week. But for that, my first attempt is in the books and I have to put it in the win column. The recipe I used was pretty good and I've made note for a couple changes. Not the least of which came from cranky buzzard on a better ratio for... -
Jalapeno & Cheese Summer Sausage Question
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Jalapeno Cheese Summer Sausage-13-Taste Test.jpg
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Jalapeno Cheese Summer Sausage-11-On the Board.jpg
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Jalapeno Cheese Summer Sausage-8-Bloomed.jpg
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Jalapeno Cheese Summer Sausage-7-Ice Bathing.jpg
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Jalapeno Cheese Summer Sausage-6-Finish Smoking.jp
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Jalapeno Cheese Summer Sausage-4-Begin Smoking.jpg
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Jalapeno Cheese Summer Sausage-2-Fermenting-oops.j
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'Ello from LONDON UK!
Hey Fog My middle boy is living in London for a couple years. If my jalapeño cheese summer sausage turns out fit to eat I'm fixin to smuggle him a chub. I'm sure he will arrange a sampling if y'all are anywhere near each other. Fingers crossed. -
Jalapeno & Cheese Summer Sausage Question
No Blaise I wasn't offended. Just read my reply to you again and it did seem a little terse. That was my bad writing, not bad attitude. Sorry. I thought about canned jalapeños because fresh tend to be inconsistent but for me, sausage recipes are more of a journey than a destination. Thanks for... -
Jalapeno & Cheese Summer Sausage Question
Yeah Blaise I've read that too. The reality is I'm only willing to get into the microbiology up to a point. My personal tolerance level is that I don't measure the pH. My ss will never be kept at room temperature for extended periods. It will be frozen or refrigerated 99.9% of the time. It'll... -
Jalapeno & Cheese Summer Sausage Question
Sorry LondonFog, I meant to give you a little more explanation of the fermentation than I did. The fermentation creates lactic acid which lowers the ph. The goal is to get the ph around 4.8-5. This acidic environment is not conducive to bacterial growth. The tang is a by-product of the...
