I need to make so very fine dry chilly peppers. Every time I have tried I can't get it but so fine. If I boil it vinegar and the put it in a food processor I don't have a way to get it back in the dehydrator so I can make it dry or at least semi dry for immediate use.Can I spread a pepper paste on butchers paper to get the moisture level way down?Ultimate goal is to get this ready for use in sausage making.
>>21675400you try it and tell us but yeah that will workwhat kinda sausage you makin
>>21675400Mortar and pestle and then sieve through a very fine mesh strainer. Make sure it's very dry. If you have the time/desire smoking the flakes to dry is always fun and delicious.
>>21675400you gotta use the right tool for the job
>>216754062 guys and a fridge made a video about cranberry nut sausage, I want to make that for family Christmas.I also like to make one hot as hell pepperoni for the holidays. I always cure my sausage because raw sausage or just smoked is a bit to easy.
>>21675400This is what caljetes were literally made for.
>>21675415Takes three months to cure sausage, cutting it a bit close, I'd use Prague powder and refrigerate it
>>21675419Yes that is how you cure salami. It's safe to eat at 48 hours, it just takes 40 min to hit the proper moisture levels. Yes I am starting it very late but it's ok because actual hard salami isn't what most people like.
>>21675400Would an spinning blade style coffee grinder not get it fine enough?
>>21675415>is a bit to easy.We got ourselves an overachiever here I see!
