Texas Hunting Forum

chili pequin deer sauage

Posted By: Teamjefe

chili pequin deer sauage - 10/14/19 01:41 AM

Does anyone ever add chili pequins to their deer sausage instead of red pepper? Do you use fresh or dried chilis?
Posted By: skinnerback

Re: chili pequin deer sauage - 10/14/19 01:44 AM

Yes. I use dried, only because that's what I normally have on hand.
Posted By: TEXASLEFTY

Re: chili pequin deer sauage - 10/14/19 12:45 PM

Originally Posted by skinnerback
Yes. I use dried, only because that's what I normally have on hand.


Lol!

Read the title of the thread and thought to myself, this has skinnerback written all over it
Posted By: PMK

Re: chili pequin deer sauage - 10/14/19 01:32 PM

those little chili pequin (grew up calling them turkey peppers, grew wild throughout the hill country) can be some hot little devils.

Never tried in sausage but my dad used to make pepper sauce using jalapeno, banana peppers and chili pequins. 1 cup white vinegar, 1 TBS sugar, 1 ts kosher or pickling salt, bring to boil while stirring. place peppers in quart mason jar ... dad would alternate the jalapeno & banana peppers, then pour in the chili pequin to fill the gaps ... pout hot vinegar mixture over the peppers leaving about an inch at the top of the jar, put on lid and leave on counter to cool. Goes great in a bowl of beans with cornbread.

the level of HOT goes up drastically with more chili pequins ...
Posted By: skinnerback

Re: chili pequin deer sauage - 10/14/19 11:16 PM

Originally Posted by TEXASLEFTY
Originally Posted by skinnerback
Yes. I use dried, only because that's what I normally have on hand.


Lol!

Read the title of the thread and thought to myself, this has skinnerback written all over it



LOL, my favorite pepper. I eat them fresh until they start to dry, then I dry the rest. No better flavor IMO.
Posted By: skinnerback

Re: chili pequin deer sauage - 10/14/19 11:27 PM

Originally Posted by PMK
those little chili pequin (grew up calling them turkey peppers, grew wild throughout the hill country) can be some hot little devils.

Never tried in sausage but my dad used to make pepper sauce using jalapeno, banana peppers and chili pequins. 1 cup white vinegar, 1 TBS sugar, 1 ts kosher or pickling salt, bring to boil while stirring. place peppers in quart mason jar ... dad would alternate the jalapeno & banana peppers, then pour in the chili pequin to fill the gaps ... pout hot vinegar mixture over the peppers leaving about an inch at the top of the jar, put on lid and leave on counter to cool. Goes great in a bowl of beans with cornbread.

the level of HOT goes up drastically with more chili pequins ...



Yes Sir, my Dad got me hooked on them deer hunting with him when I was a boy. Now my kids love to pick them with me. Chiltipin, Chili Tepin (yes member of the pequin family), bird pepper, or known as Chili de Monte in the valley & Mexico. Love em'.
up


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Posted By: Teamjefe

Re: chili pequin deer sauage - 10/15/19 02:58 PM

My deer processor said they would add chili pequins to my sausage. The question is how much dried chilis do I tell them to use? Any help there?? I want it to be hot but not burn my [censored] hot
Posted By: Buzzsaw

Re: chili pequin deer sauage - 10/15/19 09:51 PM

Originally Posted by skinnerback
Originally Posted by PMK
those little chili pequin (grew up calling them turkey peppers, grew wild throughout the hill country) can be some hot little devils.

Never tried in sausage but my dad used to make pepper sauce using jalapeno, banana peppers and chili pequins. 1 cup white vinegar, 1 TBS sugar, 1 ts kosher or pickling salt, bring to boil while stirring. place peppers in quart mason jar ... dad would alternate the jalapeno & banana peppers, then pour in the chili pequin to fill the gaps ... pout hot vinegar mixture over the peppers leaving about an inch at the top of the jar, put on lid and leave on counter to cool. Goes great in a bowl of beans with cornbread.

the level of HOT goes up drastically with more chili pequins ...



Yes Sir, my Dad got me hooked on them deer hunting with him when I was a boy. Now my kids love to pick them with me. Chiltipin, Chili Tepin (yes member of the pequin family), bird pepper, or known as Chili de Monte in the valley & Mexico. Love em'.
up


[Linked Image]
[Linked Image]
[Linked Image]
[Linked Image]



sweet family outing, gotta love it up
Posted By: skinnerback

Re: chili pequin deer sauage - 10/16/19 03:48 AM

Originally Posted by Teamjefe
My deer processor said they would add chili pequins to my sausage. The question is how much dried chilis do I tell them to use? Any help there?? I want it to be hot but not burn my [censored] hot


I tbs of dried chili per 5lbs of meat is pretty mild, you’ll get a little heat but not bad. If your processor weighs the seasonings in oz (probably does) then not sure what that would be.
Posted By: greenen

Re: chili pequin deer sauage - 10/18/19 11:04 PM

I make jalapeno or chile hot sauce in the summer but usually make one batch or pequin sauce every fall.
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Posted By: Bullet

Re: chili pequin deer sauage - 10/21/19 04:09 PM

Found these at a Mexican meat Market on 377 in Benbrook

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