Jalapeno help

[drno]

I've tried to make Summer Sausage with Jalapenos in it several times. I follow the instructions to the recipe I'm using, which calls for 1 cup of diced fresh jalapeno, but all I seem to end up with is little green bits in the summer sausage. No flavor, nothing. I didn't remove the seeds, so I'm at a loss. I've tried canned jalepenos as well, that didn't work either.

I'm using a venison and pork shoulder at a 70/30 mix and I'm using this recipe (which is otherwise fantastic):

https://www.smokingmeatforums.com/threads/advice-on-making-great-summer-sausage.83691/

I would really appreciate any advice or tips anyone might have.

Thanks
Nick

 

[potsieko]

You can try adding jalapeño powder to your recipe - this may help the flavor profile. It's only 4K shu, so it's not hot.

 

[boykjo]

These will do the trick. I use them all the time. 1 12oz jar drained for 20 lbs meat.

Boykjo

 

[SmokinAl]

I can't help you with the heat issue, but I sure like the crunch of fresh jalapeno's in the sausage.
It's hard to believe that if you left the seeds & veins in, that you didn't get any heat. I would think it would burn your lips off.
Al

 

[drno]

I tried it one more time with fresh Jalapenos (1lb) for a 10lb batch of dogs. I finished the dogs in a water bath. They add a nice crunch I guess, but that's about it. I live in Juneau, AK and there aren't lots of grocery stores here. I'm guessing each store is using the same supplier and that supplier has fairly mild peppers.

 

[drno]

Update: I used jarred pickled jalapenos this last time but made sure they said "HOT" on the side. Worked like a charm. Also looked up why some jalapenos are hotter than others (and how to tell).

http://www.simplyrecipes.com/tip_how_to_check_for_the_hotness_of_jalapenos/

Basically look for white lines and flecks on the outside. These mean it's hotter.

 

[murraysmokin]

I lime to use the dehydrated jalapenos for my sausages they def bring the heat when you want it.

 

[bluewhisper]

I always say that jalapenos can be wildcards. Some will blow your head off and some taste like grass, and they can look exactly the same.

Someone in the sauce business told me that there are completely mild strains of jalapeno, like the TAM developed at Texas A&M. These are developed for the sauce and salsa industry. Since jalapenos are naturally variable, they play it safe by using completely mild jalapenos with a known heat level - that is to say, none. Then they blend in a certain amount of capsaicin to get a mild or medium or hot product that will be consistent from one batch to another, year after year.

Look on the ingredient list for something like oleoresin of paprika.