You'd have to dive into some deep psychiatry to discover why anyone would willfully eat fire. And yet we do. Our No. 491 Seven Pepper is a favorite amongst our customers. This red-hot blend has some of the hottest peppers on the Scoville scale, but it's not just about the heat. No. 491 has a good dose of salty, sweet and smoky notes from other peppers, giving it flavor to boot.
Why settle for one pepper when you can have seven? This MSG-free seasoning gets its distinct heat and flavor from:
Black Pepper: A staple in all types of dishes, black pepper is actually not part of the same plant as capsaicin peppers. Peppercorns are the fruits of a flowering vine in the Piperaceae family that have their telltale bite when dried. Used in almost every cuisine, pepper is the most traded spice worldwide.
Chili Pepper: Chili powder is a red-colored blend of dried and ground chili peppers that provide mild heat and savory notes.
Red Pepper: Red pepper flakes come mainly from cayenne peppers and add both heat and flecks of color to your finished product. Cayenne peppers have a range from 30,000-50,000 Scoville Heat Units.
Jalapeño: Many people think of the jalapeño as a very spicy hot pepper, but in terms of the Scoville scale, the jalapeño is just mild to moderate. It has a Scoville heat unit range of 2,500 to 8,000 SHU, but adds a distinct flavor.
Chipotle: Chipotle pepper refers to a smoke-dried, ripened jalapeno pepper. It adds extra depth and smokiness to the blend. Chipotles are as hot as a jalapeno (2,500 to 8,000 units).
Habanero: This baby brings the heat. At one point, the habanero (100,000 to 350,000 SHU) held the crown as the world’s hottest chili pepper.
Red Bell Pepper: Red bell peppers are distinctively sweet and are very mild(0-100 SHU), which helps add flavor and balance the heat of the other peppers.
The perfect seasoning for those who like it hot, our Seven Pepper blend can be used to make snack sticks or summer sausage. Each B-unit of seasoning is pre-measured for 25 lbs. of meat. If making a smaller batch, measure out 4 T of seasoning and 1/8 tsp cure per pound of meat.
Smoked Beef Sticks: Our classic recipe for making homemade beef sticks. If using wild game, use 20 lbs. of wild game to 5 lbs of pork.
Balance out the heat by mixing in some High-Temp Cheddar Cheese to add creaminess and stave off the burn. Or if your love of heat knows no bounds, pair 7 Pepper with our High-Temp Habanero for even more fire.
For homemade snack sticks, we recommend using the 21 mm Mahogany Smoke Collagen casings. Their durability holds up well when hung on smoke sticks during processing and are available in clear and mahogany colors (no taste variation).