Making Jamaican Jerk Chicken Sausage Today.
I will post some pics later. Once done I will smoke it about 2-3 hours to 160-165F. Here is the recipe I am using, totally pulled out of my ass plus understanding sausage ratios.
Jamaican Jerk Chicken
12 lbs of chicken thighs (skin and meat)
.75 lbs of beef fat (brisket)
170 grams of Mild Walkerswood Jerk Seasoning
6 Diced and Seeded Fresno Peppers
3 bunches of green onion chopped (about 18-20)
60 grams smoked salt
14 grams smoked paprika
14 grams garlic salt
6 grams allspice ground
4 grams dry thyme
Yes I know Scotch Bonnets are traditional. I went with the Fresnos for the fruit and for not killing you dead. Mixing heat into sausage is different that rubbing it on meat, you get very little cook out of heat and it all stays inside.
Also the Walkerswood is made with Scotch Bonnets. I went with the mild to leave some heat space for the Fresnos.
Never did it before but man the smell on my hands alone is crazy amazing. It is all mixed and cubed and in the freezer. In about an hour I will grind it, let it sit overnight and then stuff tomorrow.
jackspirko / Jack Spirko
npub158…5kv0n
2024-08-17 17:32:07
Author Public Key
npub15879mltlln6k8jy32k6xvagmtqx3zhsndchcey8gjyectwldk88sq5kv0nPublished at
2024-08-17 17:32:07Event JSON
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"content": "Making Jamaican Jerk Chicken Sausage Today.\n\nI will post some pics later. Once done I will smoke it about 2-3 hours to 160-165F. Here is the recipe I am using, totally pulled out of my ass plus understanding sausage ratios. \n\nJamaican Jerk Chicken\n\n12 lbs of chicken thighs (skin and meat)\n.75 lbs of beef fat (brisket)\n170 grams of Mild Walkerswood Jerk Seasoning \n6 Diced and Seeded Fresno Peppers\n3 bunches of green onion chopped (about 18-20)\n60 grams smoked salt\n14 grams smoked paprika\n14 grams garlic salt\n6 grams allspice ground \n4 grams dry thyme\n\nYes I know Scotch Bonnets are traditional. I went with the Fresnos for the fruit and for not killing you dead. Mixing heat into sausage is different that rubbing it on meat, you get very little cook out of heat and it all stays inside. \n\nAlso the Walkerswood is made with Scotch Bonnets. I went with the mild to leave some heat space for the Fresnos. \n\nNever did it before but man the smell on my hands alone is crazy amazing. It is all mixed and cubed and in the freezer. In about an hour I will grind it, let it sit overnight and then stuff tomorrow. ",
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}