Question on jalapeño flakes.
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I am possibly going to do some jalapeño popper brats tomorrow and I happened upon some jalapeño pepper flakes at a local grocery store. I got a 1/4 lb and I am thinking of adding the whole thing to a 12.5 lb batch. This isn’t too much is it? And how long do I let them soak in water to rehydrate? I think I read that it is 1 part flakes to 5 parts water for hydration.
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I am possibly going to do some jalapeño popper brats tomorrow and I happened upon some jalapeño pepper flakes at a local grocery store. I got a 1/4 lb and I am thinking of adding the whole thing to a 12.5 lb batch. This isn’t too much is it? And how long do I let them soak in water to rehydrate? I think I read that it is 1 part flakes to 5 parts water for hydration.
ND Mike I used some this weekend on my Jalapeno Popper brats. I soaked a few to see what kind of heat they had. I only made a 5lb batch and only used a half of the Walton’s Excalibur bottle, which is 1.2 oz. I put them in a bowl and covered them in water while I was grinding to I did not measure the water, but made sure they were just covered. They set while I was grinding and I added them after the mix. Its all going to be personal preference and how much heat you want. The Excalibur had some good heat. I was just looking for a little more heat with mine. I also added HT cheddar.
“You never really die until you end up on the wall at a Cracker Barrel”
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When using dehydrated jalapeños I use 0.06%. This is the percentage I used when making brats and smoked meats commercially. I just add them to the liquid I’m already using in the recipe to rehydrate, but you can certainly rehydrate them separately.
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ND Mike I used some this weekend on my Jalapeno Popper brats. I soaked a few to see what kind of heat they had. I only made a 5lb batch and only used a half of the Walton’s Excalibur bottle, which is 1.2 oz. I put them in a bowl and covered them in water while I was grinding to I did not measure the water, but made sure they were just covered. They set while I was grinding and I added them after the mix. Its all going to be personal preference and how much heat you want. The Excalibur had some good heat. I was just looking for a little more heat with mine. I also added HT cheddar.
GWG8541 Playing with “maybe that’s enough” is how you make it yours. Plus, doing smaller batches allows creativity. Way to GO!!!
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ND Mike I used some this weekend on my Jalapeno Popper brats. I soaked a few to see what kind of heat they had. I only made a 5lb batch and only used a half of the Walton’s Excalibur bottle, which is 1.2 oz. I put them in a bowl and covered them in water while I was grinding to I did not measure the water, but made sure they were just covered. They set while I was grinding and I added them after the mix. Its all going to be personal preference and how much heat you want. The Excalibur had some good heat. I was just looking for a little more heat with mine. I also added HT cheddar.
GWG8541 thanks! I’m going to try to add some cream cheese that’s in the freezer that I’m going to chop up.
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When using dehydrated jalapeños I use 0.06%. This is the percentage I used when making brats and smoked meats commercially. I just add them to the liquid I’m already using in the recipe to rehydrate, but you can certainly rehydrate them separately.
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I am possibly going to do some jalapeño popper brats tomorrow and I happened upon some jalapeño pepper flakes at a local grocery store. I got a 1/4 lb and I am thinking of adding the whole thing to a 12.5 lb batch. This isn’t too much is it? And how long do I let them soak in water to rehydrate? I think I read that it is 1 part flakes to 5 parts water for hydration.
ND Mike keep the cream cheese frozen as long as possible or it will break down on you. Peppers are your preference, heat varies with processor, but that does seem a bit high, easier to add then remove. I have made a couple batches using HT cheddar, but would try cream cheese. I also added some cooked bacon and sauteed fresh jalapenos, had some extras in the fridge. We like the seasoning and it is a tough call between these and green hatch chile. I might have to make a batch of each w/o tweaking to find a clear winner.
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ND Mike keep the cream cheese frozen as long as possible or it will break down on you. Peppers are your preference, heat varies with processor, but that does seem a bit high, easier to add then remove. I have made a couple batches using HT cheddar, but would try cream cheese. I also added some cooked bacon and sauteed fresh jalapenos, had some extras in the fridge. We like the seasoning and it is a tough call between these and green hatch chile. I might have to make a batch of each w/o tweaking to find a clear winner.
YooperDog yep! I bought a package of ends and pieces bacon to add to it.
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I always recommend 3-5% REHYDRATED I lean more to the 5%. If you have Jalapeno powder use them both together
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GWG8541 thanks! I’m going to try to add some cream cheese that’s in the freezer that I’m going to chop up.
ND Mike I did not attempt cream cheese this time, but I did grill some of the brats and split one lengthwise and put two thin slices of cream cheese in the middle and man was it tasty. Let me know how incorporating it goes. I also added some bacon, but did not cook it. I just froze it and added it to the grind.
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Remember ND Mike at the end of the day, it’s your fault if it’s too spicy or too bland!!!
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Other things came up so my sausage making got tabled for a later date!
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ND Mike bummer, I hate it when life gets in the way of my hobbies. Let us know how it goes when you get back to it.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike bummer, I hate it when life gets in the way of my hobbies. Let us know how it goes when you get back to it.
GWG8541 on a side note I have been taking a wood carving class and did this tonight. It was actually a lot of fun and very therapeutic. It is the fastest 2 hours I have ever spent.
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GWG8541 on a side note I have been taking a wood carving class and did this tonight. It was actually a lot of fun and very therapeutic. It is the fastest 2 hours I have ever spent.
ND Mike looking good, even better you still have all your digits
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YooperDog yep…that’s kind of important!
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GWG8541 on a side note I have been taking a wood carving class and did this tonight. It was actually a lot of fun and very therapeutic. It is the fastest 2 hours I have ever spent.
ND Mike that is awesome. I see some skills there. You have a little artist in you brother.
“You never really die until you end up on the wall at a Cracker Barrel”
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ND Mike that is awesome. I see some skills there. You have a little artist in you brother.
GWG8541 thanks! It was very relaxing.
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GWG8541 on a side note I have been taking a wood carving class and did this tonight. It was actually a lot of fun and very therapeutic. It is the fastest 2 hours I have ever spent.
ND Mike great start. Hope you enjoy it. How long is the class?
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cdavis thanks. Just 3 nights. 2 hours each night.
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