That does sound good. Going to try that with some reaper cheese I found recently.
On the way in is the only burn I hope for lol
Most odd I seen was frito pie. Definitely will try that.
Expecting to cook some this week. Definitely will let you know.
Think about having some creamy coleslaw on hand . I make a Reaper hot link , and coleslaw on the bun with the sausage makes it .
Never had that here in Louisiana (at least not in my family circle) but sounds fantastic. Just so happen to have a head of cabbage in the fridge to ferment this weekend. Additional use now planned. Thanks for the idea
Just depends on the heat level . I use the Texas hot link from Marianski , but add in Reaper powder . It's a fresh grilling sausage , and they're pretty warm . Red pepper flakes in there too . I think the powder makes them hotter than if it's chopped peppers . I just happened to have some slaw one day and used it to cool them down some . Now it's part of the plan .
Curious what your ratio of reaper powder to ground meat is if you can share. When I cook it, I will split it down the middle to get a look. I always do this with new sausage like a meat scientist lol.
Oh and it was developed by the same guy that developed the reaper. Just interesting info to me.
I do my stuff in 2 1/2 pound batches . I weigh the salt and cure if used , but the rest is measured or eyeballed . That's just how I do it , and I repeat the stuff I make enough that it works for me .
I do the same . Hard to see really because it's more powder than flakes , but you can see it in there . These were smoked , but I like the fresh better .
Thank you, that gives me a starting point. I have been dehydrating ghost this season to grind.
Had my scale out for something else , and took the weight of some chili powder .
