For all you PA'ers out there I made some jalapeno smoked summer sausage last weekend this weekend making hot pickled bologna.
2 cups white vinegar
3/4 cup water
1 tsp sugar
Hot peppers (I'm using home grown dried, Habanero and Jalapeno)
Crushed red pepper
1/4 tsp cayenne
All the kids in th epool and brought to a simmer to extract all the hot goodness:
Summer sausage ready for slicing:
Skinned, sliced and packed into clean jars
Normally I just simmer the brine but this time I thought why not use the immersion blender to really get the pepper broken down. Lots of surface area so no heat can hide
HEre's the money shot of the brine all puree'd and simmered for about 5 minutes to extract all the goodness.
Top up jars with brine, cap and let cool on the counter for a couple hours. Then into the fridge for about a week gently shaking the jars evey day to keep things mixed up.