Jalapeño ratio
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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.
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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.
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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.
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