Not as Spicy After Smoking

[hydrostan]

I hope there is a simple explanation to this: It seems every time we smoke sausage or pepperoni, the finished product is nowhere as spicy as the mixture before smoking. Today we made some pepperoni, using 80% venison and 20% pork shoulder. Into the mixture we put a small can of chili peppers, some red pepper flakes, and a (what I thought) fair helping of habanero sauce. We fried up a piece and it had a nice bite to it, however after smoking for 6 hours it is fairly mild tasting. What am I doing wrong???

 

[mkriet]

I hope there is a simple explanation to this: It seems every time we smoke sausage or pepperoni, the finished product is nowhere as spicy as the mixture before smoking. Today we made some pepperoni, using 80% venison and 20% pork shoulder. Into the mixture we put a small can of chili peppers, some red pepper flakes, and a (what I thought) fair helping of habanero sauce. We fried up a piece and it had a nice bite to it, however after smoking for 6 hours it is fairly mild tasting. What am I doing wrong???

When you did your patty test, did you let the meat cool to room temp before tasting?

 

[chef jimmyj]

The heat dissipates over a long cook time. Bite a fresh habanero or a sauteed hab and you are searing your mouth. Low and slow roast, smoke or stew the same chile and it mellows to a fruity warm glow...JJ

 

[cal1956]

i agree , spice just won't hold up in heat for very long

 

[hydrostan]

​No, just took it out of the mixer and into the frying pan

 

[hydrostan]

​Hey guys I appreciate the input! So, it sounds as if we need to increase the spices as the smoking/cooking process "mellows" our mixture?

 

[hydrostan]

...or do certain spices hold up better? We always use habanero sauce and red pepper flakes. Maybe paprika, chili powder, Cayenne...????

 

[mkriet]

You could try adding some hot sauce too. That may help rather than just spices

 

[cal1956]

the best way is to use longer cooking time's and lower temps  , i use habanero in sausage a lot and thats what i do to get the heat from the pepper to hold up

good luck

 

[johnmeyer]

I first noticed this several years ago. I use it to may advantage because I have some too-hot sauce that my daughter brought back from South Africa several years ago. I like the taste, but it is almost as hot as the inedible "Dave's Insanity Sauce." However, since I can count on cooking taking the spice heat WAY down, I use it on my rotisserie chicken. I can use as much as I want, and the end product is never too spicy.

 

[ab canuck]

  I use a lot of hot Paprika to help maintain the heat as I found the same int the past. There are some good points here I am going to try as well. Hope it helps. 

 

[cal1956]

i never heard of "hot " Paprika ? where do you find it and is it different from  reg paprika ?

 

[atomicsmoke]

Hot paprika vs paprika; one is hot the other one is not. Hot paprika is less hot than chili powders . Also different
flavours and sometimes colour.

Not as available as sweet paprika but it can be ordered online. If you have Polish, Hungarian stores nearby...They surely carry it. I recommend using Szeged - the one and only.

 

[ab canuck]

 Hot paprika vs paprika; one is hot the other one is not. Hot paprika is less hot than chili powders . Also different
flavours and sometimes colour.

Not as available as sweet paprika but it can be ordered online. If you have Polish, Hungarian stores nearby...They surely carry it. I recommend using Szeged - the one and only.

  Yep Atomicsmoke is right. Most european stores will have it, and Szeged is the most common and better brand I have used. I found mine in a locale butcher shop. ( most of the staff and owner are from German and Dutch decent/country) 

 

[cal1956]

i looked and found it on Amazon , i gotta try this stuff !!!

 

[palladini]

Now lets see, Paprika is dried powdered chilis, right? If so I grew some Serano and Hatch peppers, dried them out and powdered them, so I have Papricka, one very mild and one very hot.

 

[atomicsmoke]

Paprika is powdered/dried Shepperd peppers - the good seasonal ones not year round grocery store kind.