Dehydrated Jalapeno Flakes
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I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?
ButcherBrown said in Dehydrated Jalapeno Flakes:
I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?
I like the flavor of just red pepper flakes in summer sausage. I am not looking for heat so I avoid the seeds and just add crushed red pepper flakes. I think your 3 ounces per 25 lb meat block is quite a lot more than my recipe calls for.
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I might have to give the red pepper flakes a try on the next batch!!
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I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?
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craigrice said in Dehydrated Jalapeno Flakes:
ButcherBrown this would be a good question for @joe hell , he has put many things in his sausages
had to read that twice… lolI am going to do same but was going to use canned jalepenos… good / bad ??
Ozgrams I don’t think you would have any problems unless they pickled and packed with vinegar. That acid can mess up your protein binding.
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I dehydrate my own jalapenos after I pick them. Then add seeds and all to the meat block without rehydrating. They act as a water/fat binder and rehydrate during cooking process.
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Has anyone ever used jalapeno powder?
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mrobisr I use Jalapeno powder in jerky, sausage, snack sticks etc.
It can be prone to clumping so I whisk it into my liquid portionGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
mrobisr I use Jalapeno powder in jerky, sausage, snack sticks etc.
It can be prone to clumping so I whisk it into my liquid portion -
mrobisr I’ve used it for smoked and roasted nuts. Also dusted popcorn and pork rinds.
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ButcherBrown said in Dehydrated Jalapeno Flakes:
I am going to make some summer sausage this weekend and add the recommended 3oz to 25lb meat block. The flakes have quite a few seeds in them. Do you guys sift the seeds out or just add them to the summer sausage with seeds and all or do you put mostly just flakes?
I like the flavor of just red pepper flakes in summer sausage. I am not looking for heat so I avoid the seeds and just add crushed red pepper flakes. I think your 3 ounces per 25 lb meat block is quite a lot more than my recipe calls for.
processhead on your summer sausage recipe how much red pepper
flakes do you use in a 25lb batch. I want to try this. I just want the flavor not much heat. -
mrobisr I’ve used it for smoked and roasted nuts. Also dusted popcorn and pork rinds.
Bob Stehlik didn’t even think about that, wow gotta get me some, thanks.
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Recipe I’ve used calls for .06% dehydrated jalapeños. I’ve never tried removing the seeds. I have rehydrated them, but have also skipped doing so. I don’t see much difference either way.
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Recipe I’ve used calls for .06% dehydrated jalapeños. I’ve never tried removing the seeds. I have rehydrated them, but have also skipped doing so. I don’t see much difference either way.
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Recipe I’ve used calls for .06% dehydrated jalapeños. I’ve never tried removing the seeds. I have rehydrated them, but have also skipped doing so. I don’t see much difference either way.
Deepwoodsbutcher good info on the flakes.
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