I picked up a half-pound of dried jalapeno's for my next batch of jalapeno/cheddar summer sausage. I have used jarred/drained jalapenos so far...but after taking a sausage making class in Hermann, MO, they convinced me dried was the way to go (binds with the meat better).
QUESTION:
QUESTION:
- How many grams or ounces of dried jalapenos per pound of meat should I use (or percentage of meat weight)?
- Should I screen out the seeds?
- They seem to settle at the bottom of the sack...so this can be accomplished pretty easily.