Cayenne, how much?

Discussion in 'Sausage' started by smokin phil, Mar 21, 2015.

  1. smokin phil

    smokin phil Smoking Fanatic

    Making some summer sausage for the in-laws. They like spicy things, I don't. Any ideas on how much cayenne pepper to add per pound? They like it HOT, but don't wanna hurt them either. They do like to sweat a little from the heat too.

    Thanks!
     
  2. Depending on the quality and age of the cayenne I would start with 1/2 - 3/4 a teaspoon allowing time for the flavor to bloom.
     
  3. fagesbp

    fagesbp Smoking Fanatic

    I use .13% of the meat weight in ground cayenne pepper. That's mild but noticeable. If you're not good with math, all you have to do is multiply the meat weight by .0013 with a calculator. I use grams because its a small enough increment in 1/10s. IE 2260 grams of meat would take 2.9 grams of cayenne pepper. Multiply pounds by 454 to get grams. Multiply ounces by 28.4 to get grams.
     
  4. chef willie

    chef willie Master of the Pit OTBS Member

    I just made 5 pounds of Texas Hot links....used 2 Tbl Black Pepper, 2 Tbl crushed red pepper (pizza pepper) and 2 Tbl of Cayenne....along with other spices.....spicy, but not killer
     
  5. I think Chef Willie's got a good mix right there. For my Andouille, I use 1 Tbs of red pep flakes and cayenne and a good amount of black pepper.
     

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