Dehydrated Jalapeno peppers
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Do you rehydrate jalapeno peppers or not when using them in summer sausage or snack sticks?
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David Poole that depends on the process you used to dehydrate them. I you are talking about the flakes that Waltons sells here (https://www.waltonsinc.com/jalapeno-pepper-flakes-5-lb-bag) then rehydrate them in 5 parts water to 1 part flakes. Or you could use beer as Joe Hell suggested. If these are full parts of jalapeno that you dehydrated then we need to know if they were previously pickled or not. If they were I would leave them alone and let the moisture from the meat rehydrate them but if they were just cut up and dehydrated then I would rehydrate them.
One last thing, if they were dehydrated by you, did they get blanched first? Ive never heard of this being done but I am curious about the effect that would have. Maybe Joe has an opinion?
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Thanks. I just took fresh jalapenos and dehydrated them. Sliced and seeded and cut in halves.
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Okay, then I’d say rehydrate in something like 1 part jalapenos to 5 parts water (depends on how well they were dehydrated) and go with that. Can’t be 100% sure on the rehydration rate but if there is still some water in the bowl after just toss that water.
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I’ve never blanched any, 'haven’t thought about that. I pick and cut stems, grind them,freeze for later. About a cup for 8-10lbs sausage for heat depending on how hot they are.
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Okay, then I’d say rehydrate in something like 1 part jalapenos to 5 parts water (depends on how well they were dehydrated) and go with that. Can’t be 100% sure on the rehydration rate but if there is still some water in the bowl after just toss that water.
Jonathon I’ve only used the dried jalapeños that I’ve purchased from Walton’s and I’ve been surprised how much liquid they absorb. I haven’t taken recorded my additions but it seems like I always underestimate my liquid addition and/or add far too many jalapeños. Lol. I’ll try to take more detailed notes next time around
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Jonathon I’ve only used the dried jalapeños that I’ve purchased from Walton’s and I’ve been surprised how much liquid they absorb. I haven’t taken recorded my additions but it seems like I always underestimate my liquid addition and/or add far too many jalapeños. Lol. I’ll try to take more detailed notes next time around
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