Question about seasoning ratios per lb

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73saint

Master of the Pit
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Mar 8, 2017
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Near New Orleans La
I know this is somewhat subjective, but I want to increase the heat in a hot sausage blend that I buy. It’s got the flavor profile I like but not enough red pepper.
I’d like some input on a good starting point for how much red pepper to add, per 25lb batch.
For what it’s worth, I like my heat levels on the high end, but not absurdly hot. Again, I know it’s subjective, but I’d greatly appreciate input from those who may have experience with this.
 
I usually add about 1 1/2 oz. red pepper per 25lb. b ut I don't like it real hot, if ya what it hot I would start at about 2 1/2- 3 oz.
 
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I think the most popular answer is gonna be to add some (write the amount down) and then do a fry test... If not hot enough add more... write it down... fry test again... keep doing that until you get it the way you like it... add up all the written down quantities and then you'll have a pretty good starting point the next time around... keep adjusting until you get a perfect fit for you ...
 
Here is a link that can give guidance on ingredient amounts. LINK It comes with permission from Home Production of Quality Meats and Sausages, written by the Marianski brothers,,,, which is a great book to have in your library. Hint, hint.
 
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Possibly this could help:

 
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Here is a link that can give guidance on ingredient amounts. LINK It comes with permission from Home Production of Quality Meats and Sausages, written by the Marianski brothers,,,, which is a great book to have in your library. Hint, hint.
Thanks thirdeye. I guess I should feel bad seeing as how I’ve got the book. I’ve read most or a lot of it...must have missed that.
 
Some nice recommendations here saint. But JckDanls 07 is what I would go with. Then keep it writen down when you find your level of taste.

Warren
 
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