adding halipinas to summer sausage
Should I use fresh or jar halipina s in summer sausage?
AdamCA last edited by
I’d use the fresh halipinas
@twigg267 I prefer using Jalapeno Pepper Flakes that have been rehydrated with 5 parts of water to 1 part of pepper flakes. I think that this gives you more jalapeno taste than using actual chunks but if you are going with either jarred or fresh then use the fresh! The problem with the jarred ones is that they have been pickled and that can cause some issues in your sausage. I wish there was a way around this as I far prefer the taste of jarred (pickled) jalapenos to fresh ones!
Thank you. Will the dryed jalapenos add much heat to summer sausage? What is the best spice for adding heat to summer sausage?
dennishoddy last edited by
Crushed red pepper works well to add some heat. The same stuff you put on pizza.
@dennishoddy @twigg267 If you are just looking to add heat and a little red pepper taste I recommend the Xtra Hot Ground Red Pepper Shaker it is just a shaker though so if you want it in a 5 lb bag we have that as well.
Just be careful with this stuff, it is extremely hot, the suggested usage is 3 oz of the spice to 100 lb of meat to add some heat!
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.