<![CDATA[Jalapeño ratio]]>For summer sausage what is the ratio of jalapeño to meat (deer/pork butt)? Also do you use fresh, diced in a jar or dried? Thanks

]]>https://waltonsdev.nodebb.com/topic/1526/jalapeño-ratioRSS for NodeFri, 11 Sep 2026 11:17:15 GMTFri, 23 Aug 2019 15:12:25 GMT60<![CDATA[Reply to Jalapeño ratio on Mon, 26 Aug 2019 19:09:15 GMT]]>Stephen24 That’s up to you but I like to keep them whole. They give you a little bit more of a dramatic appearance when left whole.

]]>https://waltonsdev.nodebb.com/post/7283https://waltonsdev.nodebb.com/post/7283Mon, 26 Aug 2019 19:09:15 GMT<![CDATA[Reply to Jalapeño ratio on Fri, 23 Aug 2019 21:49:08 GMT]]>Jonathon Thank you… Do you leave the flakes whole or give them a quick pulse in the spice grinder?

]]>https://waltonsdev.nodebb.com/post/7269https://waltonsdev.nodebb.com/post/7269Fri, 23 Aug 2019 21:49:08 GMT<![CDATA[Reply to Jalapeño ratio on Fri, 23 Aug 2019 20:59:29 GMT]]>Stephen24 I like using dried jalapeno flakes as they are easy to work with but fresh can work too. If you use jarred make sure you do something about the vinegar on them before adding them to your sausage as that can denature the meat around them and cause you some issues.

For the dried flakes you rehydrate the flakes with 1 part flakes to 5 parts water. Then you add between 3-6% of your products weigh in the rehydrated flakes. For example, you have 100 lb of sausage you add 3-6 lb of rehydrated flakes. That might seem like a lot but 5 parts of every 6 will actually be water.

]]>https://waltonsdev.nodebb.com/post/7265https://waltonsdev.nodebb.com/post/7265Fri, 23 Aug 2019 20:59:29 GMT