I made 2 different brines, 1 using pickling vinegar & the other using apple cider vinegar.
4 C. Apple Cider Vinegar
1 C. Water
½ C. Brown sugar
3 fresh, smoked jalapeno peppers
1 smoked large red onion
3 cloves smoked garlic, coarsely chopped
1 ½ T. Pickling Salt
1 t Pickling Spice
I brought everything but the eggs & sausage to a low boil, covered and let simmer for 10 minutes. I cold-smoked the eggs, jalapenos, garlic & onions for 2 hours using apple.
The eggs & sausages got 5 days to bloom in the fridge in zip-locs while the jalapenos, garlic & onions had 2 days.
Each jar got 18 eggs & 8 of the sausage. Sausages I used were P.C. Smokies.
4 C. Pickling Vinegar
1 C. Water
½ C. Sugar, granulated
3 fresh, smoked jalapeno peppers
1 smoked large red onion
3 cloves smoked garlic, coarsely chopped
1 ½ T. Pickling Salt
1 t Pickling Spice
Extra large eggs were used & P.C. Smokies.
Everything got 2 hours of apple smoke. Sorry I didn't get a pic of the sausage in there.
I used gallon jars. Made 2 of each brine, 1 with & 1 without jalapenos.
And seeing as I had a few jalapenos & garlic cloves left over.
I had some extra eggs so I decided to try deviling some for a treat. They didn't last very long.
I will definately be doing these again. The egg salad sandwich was pretty tasty too.
The eggs were put in the jars on the 22nd of july & I'll try them 10th of august at a due I have
coming up.
