Willies venison sticks, how much red pepper to add?
-
I am making a batch of willies venison sticks and want to spice them up a bit. Was planning on using red pepper. Should I use flakes, ground, or both? How much per lb of meat?
I understand heat is very subjective, I grew up in Louisiana and like things a bit spicy. Just looking for a starting point and will pan fry a bit and scale up based on taste.
-
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to keend0 on last edited by
keend0 I use flakes in my sausage. I dont know how much per pound I add, but for a 25 pound batch it’s around a table spoon if I remember correctly. Also one thing to keep in mind is when you test fry a sample, it will taste hotter than when you stuff it and smoke it
-
keend0 dang it, I helped someone else with this exact question and I can’t remember what he said he did. But my recommendation to him was to call Excalibur and talk to a technician. They gave him a suggestion and he said it was spot on when he made his product
-
keend0 said in Willies venison sticks, how much red pepper to add?:
I am making a batch of willies venison sticks and want to spice them up a bit. Was planning on using red pepper. Should I use flakes, ground, or both? How much per lb of meat?
I understand heat is very subjective, I grew up in Louisiana and like things a bit spicy. Just looking for a starting point and will pan fry a bit and scale up based on taste.
Have done this many times. I use 1tsp per 5 lb meat. That said, experiment a bit to get to what you like. I’m using ground cayenne. It really perks up the Willie’s. Add some pepper cheese to that and it’s game on. Enjoy!
️🥵
-
-
PapaSop That is a good amount depending on the Scoville units in the red pepper. We generally use that amount (or roundabout) when we use Red Pepper 60k - Ground 5 lb
-
I think that the Willies is good as is but that is subject to taste
-
have you tried any of the hot pepper cheeses in the willies ?
-
I am not a big fan of cheese in my snack sticks, it’s a texture thing for me.