May have narrowed this done to one word…creosote. The challenges of smoking meat in frigid weather. Did some bacon on my next smoke and while not as bad I could identify that same taste when I test fried an end off the slab. One thing I have learned over the years about creosote—it is amplified when it appears on cured meat. I started looking at my setup and I think two things led to this–1, using cabelas pellets for my smoke source and two, the cold ambient temperature in almost dead calm weather caused my stack to not draw as well–so a pellet known for high ash and incomplete burn caused some creosote rather than nice smoke.
I am still looking for advice and other ideas so feel free to jump in—would really like to master the ham making.
EDITED TO ADD…I use a homebuilt electric smoker with a PID controller. Only use pellets for smoke source, not heat.
Something Different - Jaternice
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This post brought back some childhood memories. My dad made a sausage very similar to this but called it head sausage. My mom would fry it for breakfast and we would eat with syrup. I have not had it in many years and never had a recipe. I am going to have to try this soon!! Thanks for posting the recipe.
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YooperDog said in Something Different - Jaternice:
Dr_Pain Would love to meet up, thank you.
Absolutely!!! Any time
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I still have dreams about the pig snouts looking at me…
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HerbcoFood said in Something Different - Jaternice:
I still have dreams about the pig snouts looking at me…
Lol. I’m here to help with that. I’ll post more pictures.
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I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by Dave in AZ
processhead I was just Searching for scrapple posts and this thread popped up. There were only 3 threads with recipe content so your nice process and pics are very useful. Really interesting, and sure sounds similar except for using bread instead of cornmeal or groats. Your spice recipe looks like a good start for me. I’ve never heard of this, but as a guy who has eaten a good bit of haggis, and made a couple, your very cool recipe is now on my list to make! Thx
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DJS303 said in Something Different - Jaternice:
I told my son in law about this recipe and he was all on board to make some right away as his family used to have Jaternice made at a processor they used. I was unable to find any pork snouts for sale in my area so I went with Pork butt. The recipe has great flavor! The only thing I am changing is I think I am going to go a little lighter on the salt as my family thought it was a little salty. The other spices and pepper were spot on though. We only made a 10 lb. batch and split it evenly but I may have to lock my freezer to keep my son in law from taking all my Jaternice as he has eaten most of his already, LOL!!!
I have tweaked the salt amount on my recipe a couple of times. A lot of jaternice recipes call for some of the kettle broth to get the right consistency and add some natural collagen to the mix for a good bind when it cools.
Of course, using the broth can have a diluting effect on the seasoning levels. Add more broth and you get a less salty product, add less and you get more saltiness.
Tasting the mix while it is warm and prior to stuffing is a good way to see how salty the mixture will be and adjustments can be made by adding more kettle broth if it is too salty.
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processhead Thanks for responding, I will definitely taste test it before stuffing and adjust if needed.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
DJS303 if you can’t find snouts try using jowls they have some collagen in them.
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YooperDog Thanks for the info. The butts that I found had skin attached and it seemed to work pretty good with adding the collagen, but I will look for jowls next time I make jaternice.
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Referenced by Dave in AZ
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