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.