Making bacon with green or red chili's

[John_D]

Ok so I'm thinking I would like to try and get that surprise heat with bacon on a bun and maybe another piece of ground beef... has anyone used green or red hot chilie's while curing their meat? i don't want to kill my tastebuds but heat is my favorite thing. Anyone ever done this and if so how much have they added to their concoction.?

 

[John_D]

Not a direct comparison but I cure and dry age hot/spicy Bresaola and Lonzino. During the cure phase I mix in dehydrated ground hot peppers to taste. Habanero, Ghost, Jalapeno, crushed red, cayenne or a combination of any or all the aforementioned. It'll work with bacon as well.

Thanks very much. I wasn't sure just where to start with the peppers. I was going to throw them in diced but just read using dry peppers would give more heat, so I will be putting your advice to good use. Off to buy some dried chili's, before the other half comes home. She don't like HOT! Poor wee thing.