Making Sweet Italian Hot

[Florida Chris]

I just got some sweet Italian seasoning blend from PS Seasoning and I'd like to make some in to hot Italian. I'm assuming I just need to add some pepper flakes, cayenne, and/or maybe paprika.

What would you recommend I add and how much per kg? Just looking for an average heat to start.

Thanks!

 

[SmokinEdge]

It’s all subjective to the heat level of the Chile selected and the desired end heat level. But generally if you use a spicy Chile flake like Chile pequine you would use from 3 to 5 grams per kilogram. That’s as a general rule but again it’s subjective.

 

[chopsaw]

What would you recommend I add and how much per kg?

From Marianski's notes under his sweet Italian formula .
For medium hot add 2 grams of Cayenne pepper
For hot add 4 grams of cayenne pepper .

maybe paprika.

I use paprika for color , and normally use red pepper flakes for the heat .
My batches are 2 1/2 pounds and I use around 1 Tbl . of pepper flakes .
This has jarred Calabrian peppers in it , paprika for color .

 

[Florida Chris]

So 6 months since I posted this question and I'm finally ready to make the next batch. I found this at the store and picked up a couple jars.

How would it do for hot Italian? Ingredients seem pretty basic. I'd drain for a couple hours to get as much of the sunflower oil out as I can. Not sure if it should be rinsed or not. I'm leaning towards not. Advice?

Will it work or am I missing something? Any recs for a good starting point as far as g/kg?

Obviously heat level is subjective so just looking for a starting point for a medium heat level and then will fry test to my preference from there. I'm just trying to get in the ballpark so I'm not frying up a dozen patties.

When using jarred, do you usually use less or more than fresh? Also not sure how much the acetic/citric acids will affect the end result. This would be fresh sausage, not cured.

Thanks in advance guys!

 

[Florida Chris]

This has jarred Calabrian peppers in it , paprika for color .
View attachment 710218

chopsaw , just realized you used jarred. What's your ratio and what brand are you using?

 

[chopsaw]

That's the same brand I use . They're not really that hot once in the sausage . Pretty hot when you taste them from the jar though . Here's a thread I posted when I did them . The amounts of what I used is in there . I don't get to technical when doing this stuff . I weigh the salt , but the rest is done by eye . Just how I do it . Always good .

Fresh Calabrian Italian with peppers , onions and potatoes .

This is a version of non a fennel fresh Italian . Base was 2 1/2 pounds of all pork butt grind 18 grams of kosher salt Rest of the ingredients , I don't measure or weigh any of this , White wine ( half cup + / - ) Pecorino Romano ( about 3 TBLS ) Black pepper (1/2 - 1 tsp ) Mild Calabrian...

www.smokingmeatforums.com