Fresh Hot Italian
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Fresh HOT Italian Sausage
I'm trying to figure out what's giving the "heat and red color" of fresh HOT italian sausage. I tried crushed red pepper and my nephew wants more heat. I tried Cayenne. Although it's hotter, it's the wrong kind of heat. Suggestions?
The red color in the store bought is paprika and the heat is usually flakes. For more or different heat and color you could try https://www.butcherspantry.com/pepper-p ... k-950g-jar it also comes in a powder, not sure how hot it is.
I know a lot of folks rave about it for Sopressata.
I know a lot of folks rave about it for Sopressata.
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I was checking out the Butchers Pantry link provided by BobK, I gonna give it a try, but I'm confused over the percentages listed for usage.
Here is what they posted: (by weight of the meat)
(percentage paste = pounds of Soppressata)
1% = 210#
2% = 105#
4% = 52.50#
I don't understand, you only need 1% for 210lbs of meat and 2% for 105lbs and 4% for 52.50LBs?????
Seems that the percentage of product goes down as the meat lbs go up?
What am I not understanding here?
Here is what they posted: (by weight of the meat)
(percentage paste = pounds of Soppressata)
1% = 210#
2% = 105#
4% = 52.50#
I don't understand, you only need 1% for 210lbs of meat and 2% for 105lbs and 4% for 52.50LBs?????
Seems that the percentage of product goes down as the meat lbs go up?
What am I not understanding here?
Read the whole paragraphKijek wrote: What am I not understanding here?
If making Soppressata di Calabria with this jar of hot paste, these percentages of pepper paste will yield you:
(by weight of the meat)
(percentage paste = pounds of Soppressata)
1% = 210#
2% = 105#
4% = 52.50#
Jar of paste weighs 2.09 lbs. 2.09 ÷ 210 = 1% and so on