HTownAg98 said:

---

100 jalapenos or varying sizes, 1/3 of them seeded OR 585 grams dried jalapenos (optional)

---

Have you experimented with jalapeno powder any? I used the Meat Church Holy Voodoo recipe last fall and really liked it. For about 16# of meat, I used 11 seeded jalapenos + 2.7 T of jalapeno powder, but my buddy never uses the powder for the same recipe.

Quote:

---

Smoking. If you're not going to smoke your sausage and you're making individual links, it's best to lest the sausage set in the refrigerator or walk-in cooler overnight. That will set the casing and allow the twists to dry, so that when you cut them apart, the twist will stay together when you cook them.

---

I used this method last year and was REALLY impressed with how it turned out. Way easier for me to cut into serving size pieces.

I'm not a math guy. I put .2 because I was thinking 5lbs is 20% of 100lbs. But now that you mention it, .05 makes way more sense.

I haven't used jalapeno powder. I just started using the dried jalapenos, and I've been very happy with them. I've made two test batches and gave them to some friends, and they liked both of them, but I'm sticking with the second milder version.

In on this thread. My sausage making partner died but got to get back into the game.