Jalapeños-Fresh or dehydrated for snack stick/summer sausages
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I’m curious what most people prefer when adding jalapeños to a snack stick or summer sausage product, fresh or rehydrated and why? Thanks for your input.
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I used dehydrated for some snack sticks, think that’s the way because of moisture content in fresh chopped peppers, the dehydrated peppers do pickup moisture from the meat but think not as much as fresh peppers have. Hope that makes sense?
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s.a.m
Thanks for the reply; I recently used the dehydrated version as well and am rather happy with the flavor. The only thing I wish was better is the color of the rehydrates jalapeños. They were well short of vibrant and some were somewhat brownish. While doing some online browsing i noticed most jal/cheddar summer sausage recipes were calling for fresh. -
I’ve only used fresh,from the garden. During winter months I also have some already ground and frozen to use. If I add a few Tabasco it keeps the heat up better.
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I use dehydrated but plenty of people use fresh that they have blanched. THe advantage of a dehydrated/rehydrated is that it is usually a better size, chopping jalapenos usually gets you a larger size than the flakes.
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I tried the dehydrated peppers recently to cut cost on the process. I was not happy with the flavor. I use pickled jalapeños( nacho slices). I do a coarse chop on them. Absolutely love the end product. Maybe it’s just what I’m used to. Lol. Fresh peppers used to be a no no, what happened?
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treybone4x4 I have never had an issue with Fresh Peppers. But Pickled is a whole Different story! Ive seen 200+lb batches ruined from not draining the pickling juice It will denature the protein and ruin a batch real quick. But if you drain the juice it works great!
