Adding Hot Sauce to stuffed meats

[djman69465]

I want to add some Siracha (paste) and/or Extreme hot sauce to batch of Meat Sticks. Maybe even expand it to Brats or Summer sausage. Problem is I have no idea how much? Does adding it during the meat processing dilute it? Or does it amplify it, like when added to water?

Also, Is there any concerns of the vinegar (or any other general ingredients) in liquid hot sauces causing issues with the science of meat processing? Thanks in advance.

[ratrod61]

I would go with the paste after the grind just mix in if it goes threw grinder some may stick and you would have not a even mixture

[mdseaside]

I add chipotles in adobo sauce to my summer sausage. I take a 24 to 28 OZ. can that I put in the food processer and puree it then add to the water and spice mix and works out quite nice for a 25 LB. batch. Not sure how much hotter Siracha but you could add 1/2 to 3/4 0z. per pound of meat. After everything is mixed you can fry up a small patty and add more if you are looking for more heat.

[processhead]

mdseaside said in Adding Hot Sauce to stuffed meats:

I add chipotles in adobo sauce to my summer sausage. I take a 24 to 28 OZ. can that I put in the food processer and puree it then add to the water and spice mix and works out quite nice for a 25 LB. batch. Not sure how much hotter Siracha but you could add 1/2 to 3/4 0z. per pound of meat. After everything is mixed you can fry up a small patty and add more if you are looking for more heat.

I agree with this method. The problem with adding small amounts of any seasoning to a large amount of meat is getting even distribution and flavor through the entire batch.

Diluting the sauce or paste with the other seasonings and the added water before adding to the meat block is the best way to get even distribution IMO.

As a general rule, I will dilute all salt, cure, and seasonings in some water before adding to the meat block for the same reason.

[Departing Contestant]

djman69465 Vinegar is a concern, it can denature the proteins ( re: bind). i do not know how much vinegar is in the Siracha. I would try small batches first and see the effect is. Remember, it all eats so there is no failure…401

[djman69465]

I rarely see anyone adding liquid anything as a spice or ingredient. I assumed it was the vinegar. I know jarred or canned jalapenos added a sour/pickle taste when I do whole muscle jerky, unless I well drain them.

[Randyman]

To avoid the vinegar try using a fermented hot sauce that doesn’t have it. It’ll be listed in the ingredients on the bottle. When I process a batch I save the pulp that gets strained out and add that to sausages.

[cdavis]

Randyman that’s a great idea