I have always wanted to try making Summer Sausage so we'll see how it turns out and the next batch will have some dattle peppers in it I'm just not sure how much peppers in it. I want to at least enjoy it so not fire hot. I'm thinking about 1 1/2 chopped peppers for 15 pounds what do ya'll think?
:saluting
I made about 30 pounds of it last time I did it. I gave most of it away and one of my customers said it was the best he ever had. He said he sliced it up for a get together at his house and his guests were ranting and raving about how good it was. Didn't have the heart to tell him, but it was just a kit seasoning. I did add more black pepper and more crushed red pepper to the mix
Hey Bossman,
If it ain't a family secret, tell us about your summer sausage recipe and what you do to make it. We just make deer sausage, 60/40 mix- venison and pork- plus seasoning, stuffed in natural hog casings. Summer sausage sounds interesting, might like to try and make some.
Treefarmer
Are you saying 1.5 peppers for 15lbs of meat? I wouldn't think you'd even taste it....
He's talking about Datil peppers.
At roughly 300,000 Scovilles, that's the equivalent of 90 to 100 jalapeños.
I think you'd taste it...
