Jalapenos

Discussion in 'Sausage' started by lathechips, Jan 9, 2016.

  1. lathechips

    lathechips Fire Starter

    When using jalapenos in summer sausage, do you use the ones from a jar or chop up fresh.  If fresh do you boil or roast them to bring out some heat?  Or does the heat come out from smoking & baking? 
     
  2. I use fresh. 1 pepper per pound of meat. My last batch I cut the stem and seeds out. Next time I'm going to leave seeds in. Good luck.
     
  3. I use fresh just like Bowtech9.  If you want heat leave the seeds in if you want flavor without the heat take the seeds out.  1 pound per pepper is just as Bowtech9 said a good ratio. 
     
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Jalapenos can be wildcards.They might  taste like grass, or they might blow your head off. You can't tell just by looking.

    Once a salsa maker explained to me that they use jalapenos that are completely mild, no heat at all - then to get a reliable heat level, they add pepper extract to a certain level so they'll get a consistent product from batch to batch. Look for something like "oleoresin of capsaicin" in the ingredients.
     

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