advide with a Len Poli recipe
Posted:
Fri Jan 12, 2007 12:41 pmby shanew
im wanting to make these
http://lpoli.50webs.com/index_files/Jerk%20Sausage.pdf but i dont have a smoker, is their another way? if i used them as fresh then i wouldnt need the cure but would that affect the flavour?
Thanks in advance,
Shane.[/url]
Posted:
Fri Jan 12, 2007 1:32 pmby Spuddy
It doesn't matter that you don't have a smoker Shane as they are not actually smoked (notice len says "no smoke").
All the smoker is used for is to gently cook them. You can achieve the same using an oven set to 75C (if your oven goes that low). You should get an oven thermometer or use a digital probe to check.
Set the sausages on a rack or hang them from the bars of the oven rack (put a tray or some foil underneath to catch any small drips that might ooze) and leave them in until the internal temperature (use a digital probe) reaches 60C as Len says. I'd estimate that would take around 1-2 hours for hog casings.
I would use the cure #1 any way as it affects the flavour and is not really used for long term preservation as this is not an air dried sausage.
These are a very tasty sausage for chilliheads and is a good example of how you CAN have lots of chilli heat and still get flavour from the other ingredients at the same time.
BR
Posted:
Sat Jan 13, 2007 2:16 pmby shanew
Cheers spudy,
I have quite a lot of chillies at the moment, i grow them in the comms room at work. lots of natural light and it's quite warm with all the equipment!
Posted:
Tue Jan 30, 2007 11:49 amby shanew
Well i made them, they took 80mins at 75oC in a fan oven. I must say, i scaled it down to make a kilo, but i put in 3 scotch bonnets. you can taste all the flavours but most of the heat has gone, they were no hotter than a good pepperoni. I used a couple of the chillies to make a chilli and that was scorching so im not sure what it is but somthing neutralises the capsacin in them