Fresh Hot Italian

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LOUSANTELLO
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Fresh HOT Italian Sausage

Post by LOUSANTELLO » Mon Feb 12, 2018 14:58

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?
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Bob K
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Post by Bob K » Mon Feb 12, 2018 15:20

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.
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Post by LOUSANTELLO » Mon Feb 12, 2018 15:51

I bought some pulverized red powder from butchers aNd packers. It`s real fine. Im wondering if its any hotter
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redzed
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Post by redzed » Mon Feb 12, 2018 17:37

Buy the good Italian stuff: Calabian peppers. After using them I will never go back to the generic "hot pepper flakes" sold in grocery stores. Clean hot flavour without any off notes and aftertaste. You can buy them whole dried of in powder form.
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Post by Kijek » Fri Feb 16, 2018 22:25

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?
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Post by Bob K » Fri Feb 16, 2018 22:47

Kijek wrote: What am I not understanding here?
Read the whole paragraph

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
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Post by Kijek » Sat Feb 17, 2018 01:06

Oooooooooo!
Da I got it, I missed that part. :oops:

That's why I call you the "Professor" :lol:
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Post by Bob K » Sat Feb 17, 2018 13:40

Well it is a strange way of listing yield ! They could have said something like:

Add 1% by weight for a mild sausage. Yield 210 lbs per jar.
Add 2% by weight for a med......etc.
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Post by Kijek » Sat Feb 17, 2018 15:17

Yeah :roll:
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