Using dehydrated jalapeno flakes

Discussion in 'Sausage' started by wkwa, Dec 9, 2015.

  1. wkwa

    wkwa Newbie

    Hello everyone,

    I just purchased some dehydrated jalapeno flakes. I wish to make some jalapeno cheddar smokies.  Has anyone had experience using these? I am looking for some kind of guideline on how much of the flakes to use per pound of meat for varying levels of heat.

    Thanks

    Ken
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    For a first shot I'd try 2 tbsp/pound. It depends on how much heat you want, and jalapenos can be a wildcard anyway when it comes to heat level.
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I would start low, say 1 tsp/lb and fry up a sample to test the heat. You can always add more to get the heat level you're looking for.
     
  4. I have and used 4-5 (Cayenne, Jalapeno, Habanero, NM Red, Ghost)  different dry powdered peppers, what I have found is with many the powders do not carry the flavor in the bite as well as using fresh peppers diced small.

    are you looking for a hint of flavor? or are you looking to get smacked in the forehead? when you are done. I generally use 2TBL of the powder for 5lbs

     and if I am needing more punch I add fresh as well. even adding the powder to the initial liquid solution we find you get to a point where the powder flavors/taste are all you will get and turns flat .

    This Is Just My Opionion.

    Keep On Smokin,

    OS
     

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