Dehydrated Jalapeno Flakes
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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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