FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


How much Jalapeño Powder?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Mon Nov 19 12 11:40 am    Post subject: How much Jalapeño Powder? Reply with quote

So I just bought some ground Jalapeño from Sausage Maker.

How much should I use per pound for a good heat?

When I first opened it I took a big sniff.

Uh, yeah... not gonna do that again! Shocked
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Awning Guy
BBQ Pro


Joined: 23 Aug 2008
Posts: 760
Location: Riverside Ca.

PostPosted: Mon Nov 19 12 11:49 am    Post subject: Reply with quote

I'm not the guy to ask, but, I'm awake. Do some math and make a patty maybe a 2 0z. That's what I do when in doubt. If it would be up to my wife, the amount would be a hand full. I tried..... Very Happy
_________________
First Build[/url]
Pig Cooker
Pizza Oven
Disco
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Mon Nov 19 12 7:27 pm    Post subject: Reply with quote

Beer, I would start off with 2 tsp per pound.
It would be my guess that this will be about medium.
Fry up a patty and taste it.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Seminole
Newbie


Joined: 26 Feb 2005
Posts: 28

PostPosted: Wed Dec 05 12 6:01 am    Post subject: Reply with quote

Be a man and put a 1/2 teaspoon per pound of meat. Jalapeno is not a very hot pepper on a Scoville scale. Tabasco is much hotter and of course little cayenne tops the list. Habanero is larger than cayenne but nasty hot. Strangely enough the smaller the pepper the more hotter it is (Habanero might be the exception).
Back to top
View user's profile Send private message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Sun Dec 09 12 1:32 pm    Post subject: Reply with quote

Well I mixed up a batch of 50/50
pork/beef snack stix using The Sausage Maker Mix.

I added in a half cup jalapeño powder to 10 pounds.

We'll see how that works. Smile
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Tue Dec 11 12 2:01 am    Post subject: Reply with quote

Just wanted to report back.

As I said above I added 1/2 cup of powder to 10 pounds.

I definitely would not want any more added.

Right now you take a bite and as you chew & swallow
the heat becomes more intense. Mostly after you
swallow. Then it slowly dissipates. Kinda nice.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Dec 11 12 2:37 am    Post subject: Reply with quote

Beertooth wrote:
I definitely would not want any more added.

Right now you take a bite and as you chew & swallow
the heat becomes more intense. Mostly after you
swallow. Then it slowly dissipates. Kinda nice.

Just you wait til tomorrow morning. Puts true meaning to, "Fire In Da Hole"



Laughing Laughing Laughing
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group