Keeping the flavor of fresh fruit in sausage.
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We are making our own sausage, and trying new formulas, problem is no mater how mush peach or pineapple we add to the mix, It seems to go away when we smoke it. Any suggestions?
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We are making our own sausage, and trying new formulas, problem is no mater how mush peach or pineapple we add to the mix, It seems to go away when we smoke it. Any suggestions?
CajunGourmet2018 I answered in the other thread too…starting a new thread was a good idea to keep all the suggestions together!
You could try making a purée of fresh pineapple (or other fruit) and cooking it down until it loses quite a bit of moisture and starts to caramelize. That should concentrate the flavor quite a bit!
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CajunGourmet2018 IN the other post craigrice also suggested using pineapple juice instead of water. It might work but I still think you would have the same problem.
Here is an idea and this might sound counterintuitive (and it might be nonsense) but you might end up getting a better result from slightly dehydrating your pineapple pieces first, then the water from the meat will rehydrate the pieces during the cooking process instead of the juice being cooked out of the pineapple during the cooking process.
Another thought would be to not put as much smoke on it or use a different wood?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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CajunGourmet2018 IN the other post craigrice also suggested using pineapple juice instead of water. It might work but I still think you would have the same problem.
Here is an idea and this might sound counterintuitive (and it might be nonsense) but you might end up getting a better result from slightly dehydrating your pineapple pieces first, then the water from the meat will rehydrate the pieces during the cooking process instead of the juice being cooked out of the pineapple during the cooking process.
Another thought would be to not put as much smoke on it or use a different wood?
Jonathon Does anyone know where to purchase dehydrated pineapple?
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Our customer service department can order a 5 lb bag of them for you from Excalibur. It would take a few weeks to get in stock as we don’t keep them here. Customer services # is 800-835-2832. Other than that I would think a local spice store might have them, or a baking supply store?
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CajunGourmet2018 IN the other post craigrice also suggested using pineapple juice instead of water. It might work but I still think you would have the same problem.
Here is an idea and this might sound counterintuitive (and it might be nonsense) but you might end up getting a better result from slightly dehydrating your pineapple pieces first, then the water from the meat will rehydrate the pieces during the cooking process instead of the juice being cooked out of the pineapple during the cooking process.
Another thought would be to not put as much smoke on it or use a different wood?
Jonathon what about the pineapple bacon smoked sausage seasoning ?
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You could try some products from these guys. You can even get free samples if you have a related business connection. I might even have a sample of the pineapple in my freezer. The concentrates have many uses and mix well with booze too!
https://www.perfectpuree.com/foodservice/complimentary-samples/
https://www.perfectpuree.com/product/carmelized-pineapple-concentrate/#open
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craigrice Are you asking for my opinion on it? It’s okay, I think the bacon comes through more than the Pineapple through. If you are looking for a pineapple I’d go with the Pineapple Bratwurst Seasoning and add some dehydrated pineapples to that. If you are wanting to smoke it then you can add some sure cure and smoke it.
Or you could add some dehydrated pineapples to the Pineapple and Bacon Smoked Sausage seasoning as well
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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craigrice Are you asking for my opinion on it? It’s okay, I think the bacon comes through more than the Pineapple through. If you are looking for a pineapple I’d go with the Pineapple Bratwurst Seasoning and add some dehydrated pineapples to that. If you are wanting to smoke it then you can add some sure cure and smoke it.
Or you could add some dehydrated pineapples to the Pineapple and Bacon Smoked Sausage seasoning as well
Jonathon It was just a thought as he didn’t say what seasoning he was using
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Jonathon Does anyone know where to purchase dehydrated pineapple?
CajunGourmet2018[link text](link url)
Try one of these places;
The Harmony House
Www.gohhf.com
Or
Spice Jungle,LLC
www.spicejungle.comI’ve used them many times.
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Our customer service department can order a 5 lb bag of them for you from Excalibur. It would take a few weeks to get in stock as we don’t keep them here. Customer services # is 800-835-2832. Other than that I would think a local spice store might have them, or a baking supply store?
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craigrice Are you asking for my opinion on it? It’s okay, I think the bacon comes through more than the Pineapple through. If you are looking for a pineapple I’d go with the Pineapple Bratwurst Seasoning and add some dehydrated pineapples to that. If you are wanting to smoke it then you can add some sure cure and smoke it.
Or you could add some dehydrated pineapples to the Pineapple and Bacon Smoked Sausage seasoning as well
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KansasDad It can cause a problem which is why it is generally a better idea to use dehydrated chunks instead of fresh pineapple. The bromelain is going to break down some proteins either way but it wont be as quick or as bad with dehydrated chunks.
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KansasDad It can cause a problem which is why it is generally a better idea to use dehydrated chunks instead of fresh pineapple. The bromelain is going to break down some proteins either way but it wont be as quick or as bad with dehydrated chunks.
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Thanks for the info guys. I was about to go get fresh fruit to throw into my sausage mix and went with dehydrated instead. They turned out amazing! I made Red Thai Chilli- Pineapple and Jalapeno-Apple-Cheddar. I also made Italian and Serrano-Habanero Cheddar. I used 40#'s of meat(beef brisket and pork shoulder). My freezer is stocked and family/friends are grateful.
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Nice flavors you got there! All of those have a nice mix of sweet and heat or savory and heat. Do you grow your own peppers?
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Thanks. I used to have a great garden when I was married, living in a house. Now it’s just my son and I in an apartment, so this time of the year we’re limited to the grocery store. I try to hit up the farmer’s market in the summer or my buddy who grows, hooks me up with a variety of peppers.
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Nice flavors you got there! All of those have a nice mix of sweet and heat or savory and heat. Do you grow your own peppers?
Jonathon , I think I missed tagging you in my reply. In addition to my previous reply, I’ve been thinking of trying to grow in pots this year. We’ll see how that works out
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