Bacteria issues with fresh jalapeno and garlic when smoking?

kfdf715 · Joined: 13 Nov 2012 Posts: 14

I have some recipes calling for fresh chopped jalapeno and garlic. I think I read somewhere on the forum that there could be bacteria concerns when smoking these fresh ingredients inside meats. Could someone please give me their best advice? I would be using pickled (nacho style) jalapenos. Not sure if it makes any difference?

Jarhead · Posted: Jan 06 2013 Post subject:

I don't use fresh for the reason that I take them to 152-154F IT.
The nacho slices are precooked. I don't use them, cause they turn to mush. But you should be OK with em.
Minced and/or dehydrated are the way to go.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=32_136&products_id=595
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=32_136&products_id=780
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Harry Nutczak · Posted: Jan 07 2013 Post subject:

Are we talking cured meats that do not get heat treated, or are we speaking fresh that get grilled or smoked in an environment over 200 degrees.

If this is fresh sausage that is going to get cooked hot, go for it, if this is something that takes 8-10 hours to process in the smoker, use freeze dried.
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kfdf715 · Joined: 13 Nov 2012 Posts: 14

Thanks for the input. I would be using these ingredients for smoked meats that would be in the smoker for multiple hours. I have used the fresh ingredients on prior occassions and had no issues but as I get older I figure I better not take any chances. I will look into freeze dried jalapenos.

Jarhead · Posted: Jan 07 2013 Post subject:

Harry Nutczak · Posted: Jan 07 2013 Post subject:

Here is where the problem sits;

C. Botulinum bacteria is everywhere, we ingest it daily, we are covered in it, the bacteria is not what kills us, it is the spores it produces that is the deadliest toxin known to man.

C. Botulinum requires an environment with low or no oxygen to produce spores, the inside of a sausage in a smoker has near zero oxygen due to combustion and casing. Then you have that mixture in a temperature zone perfect for proliferation of spores.

There is no foul smell or taste associated with C. Botulinum , so nothing to warn you what you're eating may kill you.
The way it kills you is by paralyzing you, it make you unable to draw a breath. Not the way I'd want to go out. Cuz when I die, I will be moving in excess of 300 MPH a split second before!!
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patruns · Posted: Jan 08 2013 Post subject:

Maybe a mod can kill the other post with the same question in the Sausage Recipes thread?
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kfdf715 · Joined: 13 Nov 2012 Posts: 14

I tried to figure out to remove the post from the other forum but I was unable to remove it. Please tell me how so I can delete the post under sausage recipes?

1buckie · Posted: Jan 08 2013 Post subject:

Treybone4x4 · Joined: 08 Jan 2013 Posts: 1

Would blanching the peppers make them safe for stuffing/smoking?

1buckie · Posted: Jan 13 2013 Post subject: Re: Peppers

Harry Nutczak · Posted: Jan 13 2013 Post subject:

Good question, but I do not have an answer.

Again, if you are hot-cooking an uncured sausage, fresh is fine and safe.
What I am warning of is cured sausage that is in a low-oxygen environment between temps of 40-140 for several hours, this is when you have the best chance of creating the worlds deadliest toxin. If your grilling or frying sausages with fresh ingredients, this is not an issue at all.

I could see blanching being responsible for a texture breakdown and causing some issues with how they feel in your mouth. I would expect blanched peppers to get slimy.
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ckone · Posted: Jan 16 2013 Post subject:

If going the route of slow smoked 4-10 hours, cure would be used to keep the meat safe so would it not also keep the veggies safe?
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kfdf715 · Joined: 13 Nov 2012 Posts: 14

It was my belief much like the last comment that the cure in the recipe would also make any vegetables safe from bacteria issues. Seems like a lot of these old time smoker recipes call for fresh ingredients. I think I will take my chances after all. I have eaten 20 pounds of it before and no problems so I will give it a go again. Thanks for the input though.