Habanero BBQ vs Honey BBQ

[twilliams]

stephenmterry to be honest i would just add the ghost pepper high temp cheese to the honey bbq to give you the burn profile rather than adding to the seasoning. Perhaps you dont like cheese in your sausage though.

[processhead]

The problem with adding one preblended seasoning to another is you are getting all the salt and other flavors too, not just the heat. Your only chance of getting a seasoning that is not overly salty is to adjust your meat block up proportionally after combining.

This is an example of where you would want to make a scaled down test batch before going all in. For example use enough of seasoning A for a 1# batch and enough of seasoning B for a 1# batch. Combine the A and B with enough meat for 2 # and see if it tastes acceptable.

[RJ Adventures]

stephenmterry are you talking about using the habanero bratwurst seasoning mixed with the honey BBQ? If that’s the case, I’d have to agree with processhead and try a 50/50 mix with the seasonings depending on how much you like that bite…but try small batches and then move to the full batch or like I like to do, fry a little patty up and try it… it’ll be close to the same profile heat wise as after you stuff and smoke then adjust if you need

[stephenmterry]

Thanks for the replys. I just want to add straight Habanero powder to the Honey BBQ mix to get a heat profile similar the the Habanero BBQ or the Habanero Lime mix. I wasn’t wanting to mix the two together.

I’m not sure how potent habanero powder is so I’m not sure how much to use without extensive research.

[RJ Adventures]

stephenmterry yeah I’ve never used a habanero powder, but honestly with the flavor profiles of Excalibur seasonings, I would say try the habanero bratwurst seasoning and add some of that in!

[stephenmterry]

I’ll try that. Thanks.

[processhead]

stephenmterry said in Habanero BBQ vs Honey BBQ:

Thanks for the replys. I just want to add straight Habanero powder to the Honey BBQ mix to get a heat profile similar the the Habanero BBQ or the Habanero Lime mix. I wasn’t wanting to mix the two together.

I’m not sure how potent habanero powder is so I’m not sure how much to use without extensive research.

Ok, if this is what you are proposing, my earlier comments about salt and scaling up the meat block may not apply.

I would still recommend a small 1 lb batch and add in the Hab powder in measured amounts, mix, and then cook and sample to see if it gives the heat and flavor profile you are looking for. Once you find the right amount for a small batch, you can scale the quantity of Hab powder up for a larger batch size and be pretty confident the flavor will remain the same as the test batch.

[twilliams]

stephenmterry call excaliber customer service tech support, im sure they could give you a good starting point

[stephenmterry]

Thanks again for the quick replies. I’ll try those and report back.

[RJ Adventures]

stephenmterry be sure to take pics to post! Love seeing pictures of progress!

[stephenmterry]

Excalibur’s recommendation is 2oz of Habanero powder to a 25 lb meat block.

Sounds like a good starting point. I have enough to make a 12.5 pound batch. I’ll try try one ounce.

How hot can it be???

[processhead]

stephenmterry

[stephenmterry]

Excaliber’s recommendation was right on point. I used 1 oz of habanero powder to a half a bag of the Honey BBQ snack sticks mix. Turned out awesome. Had basically the same heat level at the Habanero BBQ and the Habanero Lime mixes.