Recent content by chrisgoforth

These shall be added tomorrow to my Texas hot link recipe. Ghost pepper powder and dehydrated Carolina Reaper.

Yep. I am thinking there is going to be a run on ice and TP!!!! Hahaha. Might make some money and stand outside the bathroom and charge admission.

I plan on doing an increasing level of hotness and tracking each mixture to see what level becomed inedible but im trying to figure out a basic starting point. So should I start out with 1 tsp per lb of meat or is that even to much. The funny part is I dont like spicy food so I dont even taste...

Any suggestions on how much dust to use per pound to make it very hot but still on the edible side? I ordered a 2.5 oz jar of ghost pepper dust and I am going to try and dehydrate some of the carolina reaper puree as well.

I never thought about dehydrating the peppers. I really like that idea. As for what temp I usually run at about 180 and bring the sausage to 155 if I am using insta cure in it.

After lurking around I finally decided to join up. This has been one of my go to sites anytime I needed suggestions or tips on various things but I never really had anything to contribute until today so I signed up. I have been smoking for about 2 years now and I primarily use a masterbuilt...

I have been trying to make an extremely spicy sausage for my coworkers. They really enjoy the different sausages I make but they want something that is over the top spicy. These are guys that enjoy trying to see how many ghost peppers they can eat. I tried making a kielbasa with diced habanero...