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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-01-2012, 09:10 PM   #1
chad
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Default Busy day: Sausage and pepper jelly

I was shooting for andouille, sweet Italian, and Jamaican Jerk sausage and jalapeno pepper jelly. I made all but the Jamaican Jerk sausage. I've the the habaneros so I really should tackle it tomorrow - I had to clean up the kitchen to keep CincHouse happy, but I can break it all out Sunday afternoon.

The andouille is in the smoker. I got to use my new Kitchener 5# sausage stuffer for the first time. Definitely the way to go and hog casings were a first. PITA to soak and clean but tough and flexible. I'm thinking a night before chore. The Italian sausage was kept fresh and the links are in the fridge and about a pound of "bulk" is in the freezer.
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Last edited by chad; 12-01-2012 at 09:31 PM..
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Unread 12-01-2012, 10:12 PM   #2
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Nice! Impressive.

I just got requested to make another batch of andouille. Hopefully I can find some time around Christmas.

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Unread 12-01-2012, 10:42 PM   #3
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Love that! I can't recommend enough making a fatty out of home made bulk - if you get the notion, give it a shot.

Andouille is next in the rotation along with first time Brats for me. And those stuffers do make life much better.

I'd love to hear more about the pepper jelly process.
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Unread 12-01-2012, 10:57 PM   #4
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Quote:
Originally Posted by gtr View Post
Love that! I can't recommend enough making a fatty out of home made bulk - if you get the notion, give it a shot.

Andouille is next in the rotation along with first time Brats for me. And those stuffers do make life much better.

I'd love to hear more about the pepper jelly process.
The pepper jelly is somewhere in the archives. I do things a bit different as I juice the peppers rather than use a blender or food processor. Other than that it's pretty straight forward:

3/4 cup bell pepper juice
1/4 cup jalapeno juice
6 cups sugar
1.5 cups cider vinegar
pinch of salt

Bring to a boil, remove from heat and add 2 pouches of Certo pectin (can't really recommend others). Return to heat and boil for 1 minute. Remove and skim any scum from the surface.

Sterilize the jars ahead of time and after filling I boiled the filled jars for 10 minutes.

I've used habanero and datil peppers from Saint Augustine for different jellies. I always go back to jalapeno as the benchmark.
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Unread 12-01-2012, 11:01 PM   #5
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^^^That seriously sounds worth doing - thanks!

And thanks for reminding me of the recipe section - just spent some time poking through it. So many dishes, so little time....
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Last edited by gtr; 12-02-2012 at 12:53 AM.. Reason: add'l info
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Unread 12-02-2012, 12:51 AM   #6
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That all looks terrific. I love pepper jelly
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Unread 12-02-2012, 07:30 AM   #7
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Outstanding!
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Unread 12-02-2012, 09:01 AM   #8
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Nice work Chad!
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