I am not sure what it is about poultry and pepper. Apparently chickens and turkeys are immune to the effects of hot peppers. As much as two tablespoons of cayenne per gallon of water is sometimes used to prevent and cure blackhead disease in turkeys and to keep chicks healthy.

I used 1 teaspoon of cayenne on fifteen pounds of beef the last time I made jerky. That is about all the heat I need.

People who choose to brew up their own storms bitch loudest about the rain.