My un-official heat scale for fresh jalapenos per #10 of meat: 12 = hot, 9 = medium, 6 = mild.
This is with seeds, just sliced and through grinder with last grind. If you used 5 seedless with #10, I can see it being very mild.
Grimpuppy I love the flavor of jalapenos, just not the heat anymore. My gut just can’t handle it. After all these are gone, I’ll probably make some more with some whole peppers, so thanks for the heat scale, unofficial or not, it’s still something to go by.
Haven’t used fresh peppers in a while so checked my note book and when I did I used 10oz. of cleaned and diced jalapenos in a 20lb. batch of summer sausage and came good. Nice mild heat level and good fresh pepper flavor. Hope this helps.
mdseaside seeds and pith removed?
yes. I didn’t write down how many peppers it took to get 10 ozs. Sometimes I will get a large bag of peppers at Costco or my local restaurant supply store and clean all of then and then freeze in a ziplock bag. They last for about 6 months and I just take out what I need.
mdseaside o.k. thanks for info, should be helpful.
Denny O Not far, we are working out a few bugs here and there. We’ve got a couple of other things coming as well and we are trying to group all of these “changes” together. I put quotation marks around changes because everything we do will give people the option to continue to use Meatgistics exactly as they have been if they like that better. Lets be honest, Austin started this site in 2016 (7 years ago!) and we have made very few changes aside from the color scheme and the top banner. It’s time for a refresh BUT we also want people who don’t like change to keep using it as they have been, so there will be a “Classic” view that will keep everything working and looking the same. Ramble over. * Edit: There will be no functional difference between Classic and whatever new view is going to be, so it wont be like there are features that classic wont have.
I run a web fishing f-or-um web site here at home. I view new as a positive change especially if it is 11 years old without new injected into it.
salmonmaster thanks for the info, have a great week!
salmonmaster looks great. Congrats 
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