Hey all........
I have a package of Hi Mountain summer sausage mix that I need to use. The last batch I made was ok, but I felt like it needed a little something extra....... Anybody use this mix and add your own extra spices? I plan on making 15 lbs. I am just curious what some of you add (if anything)..... Thought about some jalapeno peppers and a little whole mustard seed but not sure how much. I like a little bit of spice, but too much spice really doesn't like ME if you know what I mean.
Tips appreciated!!!
Jeff
All of my sausage stuff takes me about 3 cooks to fine tune. Mine are usually lacking heat and garlic. Adding paprica and mustard powder helps as well.
Chile powder too!
Well I guess I won't offer my latest pepper mixture to add some flavor. Talk about flavor, Smoked, dehydrated and ground to a fine powder.... Jalapenos, Super Cayanne, Habanero, and Naga peppers. Now for most people, the flavor lasts about 3 milliseconds after which the fusion of the taste buds has completed, the endorfins have completely left the brain, mouth, tongue, lips and throat. Your eyes start to water, which just serves to spread the pepper affect to a larger surface area. At about this point, you're head starts spinning around, your leggs buckle, and a fetal position on the floor is about the most comforting action you can muster. Suddenly you start to shake, you feel like you have a feaver of 105, you regain some strenght in your arms and reach for a glass of water. Drinking the water was the last mistake you will make as this has intensified the effect and has now spread the intense heat to all parts of your mouth, throat and now stomach that you forgot you even had. Desperatly, you cry for milk. Ahhhhh, this reduces the effect of the heat by 3 degrees which by now is a welcome feeling if even just a small effect, but wait, it is only effective while the milk is physically touching the affected areas. Quickly thinking, you dive across the counter, reaching for the bowl of sugar and stuff as much into your mouth as possible. Finally you can now take a breath, stand with only a slight wabble, and as your buddies are now laughing with histeria, you show them, O.K., I am ready for another bite.....Any one care to match me?
Well, I have not used the HM summer sausage mix, so what you might want to add would depend on what is already there. I like a little tang in sausage and like to add Hunters Tang, Fermento, or Citric Acid. Mustard seed and garlic are typical to many summer sausage recipes so if they are missing or not enough, they would be good adds.
Oh yah, do you want to send me your mailing address to try the pepper mixture? ;D ;D
Thats funny Giz. ;D
I like hot stuff but i learned my lesson. I once had to order cream not milk in a pub because we asked for the hottest wings they could make. The clue should have been the cook coming out and asking are YOU SURE? The only pub in town using cream instead of milk for paralizers o boy.
Well I won't go into the details of what happened after grinding the Habaneros and Nagas, then needing to blow my nose after sneezing several times from the power lofting in the air. I am alright now, the blindness was only temporary. ;)
WHEN I WAS YOUNGER MY DAD HAD AFRICAN HABINOROS OR SOMETHING LIKE THAT. THEY WHERE IN A TEST TUBE WITH CAP I TOOK A SNIFF. NEEDLESS TO SAY I HURT A LOT.
The guys at the fire dept. used to LOVE my home made chili...... They requested that I make a big batch and bring to drill one night. I always put a few chopped jalapenos in about a 2 gallon pot full of chili and it makes it just a little spicy but not too bad.
Well,...... this particular trip to Kroger they were out of jalapenos. I KNEW that habaneros were hotter, but I had never tried them. So, I thought that I would just use about half the normal number of peppers and everything would be ok.......NOT!!!!!!!!!!!!!!!!!!!!!!
Even the guys who pride themselves on being able to eat just about ANYTHING gave up after just a few bites! It was simply unbearable! Oh well, lesson learned.
Well, lets see, Habanero about 40 times hotter than a jalepeno, so adding 40 times the amount of sugar should equal it out right? :P
I use the Hi Mountian kits often and add 2TBLS of granulated garlic , 2TBLS of coarse black pepper and 1/4 cup mustard seed. Everyone seems to like this as I make about 500 lbs after each deer hunting season.
how many pounds of meat are you doing at one time for what you are adding?
Quote from: firerescueman on November 16, 2009, 08:37:40 PM
The guys at the fire dept. used to LOVE my home made chili...... They requested that I make a big batch and bring to drill one night. I always put a few chopped jalapenos in about a 2 gallon pot full of chili and it makes it just a little spicy but not too bad.
Well,...... this particular trip to Kroger they were out of jalapenos. I KNEW that habaneros were hotter, but I had never tried them. So, I thought that I would just use about half the normal number of peppers and everything would be ok.......NOT!!!!!!!!!!!!!!!!!!!!!!
Even the guys who pride themselves on being able to eat just about ANYTHING gave up after just a few bites! It was simply unbearable! Oh well, lesson learned.
Next time use Naga or Bhuts. ;D
No do not I'm just kidding those are 3-4 times hotter then a hab. :)
I am sweating just reading this
:-* :-* :-*Gizmo, I would love some of that hot stuff. Sounds just like the Dr. Ordered to clear up some of this nasial drip.......... Have been trying to get some dried Habs and Jalps for some time but no luck. I am making some "Turkey Summer Sausage" and that would sure liven things up.
Father Tom (better known on the BBQ circuit as Smoken Tom)
Quote from: Father Tom on November 19, 2009, 04:09:39 PM
:-* :-* :-*Gizmo, I would love some of that hot stuff. Sounds just like the Dr. Ordered to clear up some of this nasial drip.......... Have been trying to get some dried Habs and Jalps for some time but no luck. I am making some "Turkey Summer Sausage" and that would sure liven things up.
Father Tom (better known on the BBQ circuit as Smoken Tom)
Hi Father Tom, try a search for dried peppers on Ebay. There are quite a few sellers there that have them for sale.
Father Tom
Send me your address and I'll send you some.
Quote from: Father Tom on November 19, 2009, 04:09:39 PM
:-* :-* :-*Gizmo, I would love some of that hot stuff. Sounds just like the Dr. Ordered to clear up some of this nasial drip.......... Have been trying to get some dried Habs and Jalps for some time but no luck. I am making some "Turkey Summer Sausage" and that would sure liven things up.
Father Tom (better known on the BBQ circuit as Smoken Tom)
Father Tom,
the Spice House sells both dried habs & jalapenos http://www.thespicehouse.com/spices/habanero-chile-peppers-whole-and-ground
Thanks Deb & Gizmo. Ordered the powdered hab's & Jalps from "The Spice House". Should be here in week or so. Sorry for delay. Had minor surgery to get some of that old sun tan spots off leg so they had to take skin off of groin to replace it. (No comments please).
Again thanks for the offer and information.
FT
Quote from: Father Tom on November 30, 2009, 07:32:58 AM
Had minor surgery to get some of that old sun tan spots off leg so they had to take skin off of groin to replace it. (No comments please).
That just takes all of the fun out of things if we can't comment on that!!!
Gonna have to change his name to Father party pooper. ;D ;D ;D
Has anyone put Coriander seed in their venison summer sausage? If so how was it?
Didn't think that comment would stop anyone here ;D ;D ;D ;D ;D
Quote from: Father Tom on December 04, 2009, 01:37:48 PM
Didn't think that comment would stop anyone here ;D ;D ;D ;D ;D
Powdered Habaneros and groin injuries in the same post?? Where to start... :D