Well its that time of year again. Picked all my hot peppers and am getting ready to do some smoking.
Top rack is Hot Wax.
Next rack is Habeneros.
Bottom two racks are ripe red Jalapenos.
All will be smoked for three hours using hickory.
This is the first load of three.
The habs and penos will be smoked, dried and ground into powders.
The wax peppers will be used for pizza, pasta or steak sandwiches.
(http://i253.photobucket.com/albums/hh46/pensrock/smokedpeppers.jpg)
Hey pens, after your smoke when you dry your peppers do you throw them into a dehydrator or what?
C
QuoteHey pens, after your smoke when you dry your peppers do you throw them into a dehydrator or what?
Yes, into the dehydrator then ground using a spice grinder.
I also have some Naga peppers that I will dry and grind. This is the first time I have grown nagas so I will not be smoking any this year. I can say one thing..... the nagas are very.. very... very... HOT!!!!! Its a different kind of burn than a regular hot pepper, it doesn't want to go away, I would say it takes about 20-30 minutes of burn before it starts to calm down. :'(
I'm not as brave or stupid depending on how you look at it, as those on YouTube eating whole nagas. I only ate a slice of one, about 3/8". Beleive me that was plenty.
WOW...very impressive Pens...looks great!! :)
Looks good Pensrock! My son puts (too much) hot sauce on just about everything. I might have to get him a naga just to show him what HOT is about!
Picture of a dude that must have an asbestos mouth -
http://www.fatalii.net/growing/index.php?option=com_content&task=view&id=96&Itemid=52 (http://www.fatalii.net/growing/index.php?option=com_content&task=view&id=96&Itemid=52)
Tom
Hey pens,
I have OBS and I noticed in your pic that your smoker has bricks in the bottom. Is that smomething that you added or did that come with your smoker?
Welcome, medic. They are added in and help with heat loss recovery when you open your smoker up. Although, it looks like my Penguin friend has plenty of heat in there as is ;D
firemedic245
The duck has answered the question well. They are in there to asorb heat when the smoker gets preheated. Then when you open the door to put the meat in it will recover faster because the bricks lose heat much slower than the metal inside of the tower.
QuoteAlthough, it looks like my Penguin friend has plenty of heat in there as is ;D
Actually SD I have other peppers much hotter than the habs in there. ;D Beleive me, they are HOT!!! :P
Nice to see you posting again, I know times are tough but we did miss you here. :)
Thank you Pens. Times are tough, but they're tough for everyone....some just a little more than others. Just a quick question about grinding the peppers:
Do you have to use a spice mill or will a food processor work? I have some peppers and would like to try it but no spice mill.
Thanks!
How bout them Stillers? They scared me against SD on Sunday. I was sweating like you gnawing on a Haga ;D
The Stillers are really hurting. Too many injured players. But they are hanging in there. I was flipping out watching the game Sunday.
A spice mill works well because I like the hottest peppers to be fine ground into a powder. I used to use a processor to make pepper flakes. So a processor will work to make pepper flakes but not so well to get a fine powder. I say go for it!
just close the door and add bisquets on the peppers .. there hot enough to ignite the wood :D :D :D :D
Quote from: beefmann on November 19, 2008, 05:01:08 PM
just close the door and add bisquets on the peppers .. there hot enough to ignite the wood :D :D :D :D
If its mesquite!! :D :D ;D
C
??? ??? :D
Hey Pens,
I noticed the seeds were still in the peppers. When you grind them up after dehydrating, do you grind the seeds along with the peppers or do you just leave the seeds in while smoking to throw more heat into the peppers?
Thanks!
SD
Seeds and all!
OK, one more dumb question: Ever done a batch with seeds and a batch without seeds for spice with varying degrees of "hotness"? Just wondering if it made a lot of difference when grinding for spice.
Thanks!
Never tried it without seeds. If you want to remove heat be sure to remove all the membrane that holds the seeds, that is where the real heat is. I would also remove anything you do not want before smoking and drying.
Thanks Pens. I may try to do a batch hot and a batch not so hot to see if there's any difference, if any.
SD
hey pens--what temp did you use when you smoked your peppers?
T2
No heat only the smoke generator. It probably got to 100 or so. Then into the dehydrator.
Pens...do you grind them after dehydration or...re-hydrate in hot H20 or a combo of both?
Both, most of them get ground into powders but I save some of the jalapenos and wax peppers to use in other dishes.
I need to try this...thanks for the post Pens...been looking at it for quite some time...
I really gotta get me a dehydrator. Can this be done effectively in an oven?
SD
QuoteI need to try this...thanks for the post Pens...been looking at it for quite some time...
No problem LQ, happy to help out. :)
QuoteCan this be done effectively in an oven?
It would depend on how low you can set you oven. I think 120 or so would be fine, may want to crack the oven door open slightly to allow moisture to escape. I used to do my venison jerky in the oven, set as low as it would go. It worked fine but not as fast as a dehydrator. I'd love to get one of the Cabelas 80L units like NEPAS has but its still out of my price range.
OK, Pens........I was at the grocery store getting some ground pork for "Ain't Your Mommas Meatloaf." Lo and behold, while I was perusing the shelves (it's kinda like Walmart....you go in for one thing and leave with a buggy full of stuff) I noticed they were having a sale on hot peppers. I picked up 2 lbs of japs, 1.5 lbs of habs, about 6 Hungarians and 6 poblanos. I'm gonna smoke them in the OBS and then use the oven to dry them out. The lowest my oven will set to is 170F. I figure I can crack the oven door to let the moisture and heat escape enough to make it work. Do you figure I'm in for about 10 hours or so in the oven? How do you know when they're done enough to be dry enough to grind? Also, I don't think I have enough of the hungs or pablanos to get enough to grind or do I? Would it be unheard of to combine the hungs and pablanos and grind them together and make a "different" type of spice? Sorry for all the questions......I'm as pumped up about this as Joan Rivers lips after a botox session ;) ;D
By the way, I picked up all of these peppers for $5!
Great deal Giggles...good for you...we happen to have a dehydrator but am interested in Pens response.
Quote from: La Quinta on December 15, 2008, 08:32:05 PM
Great deal Giggles...good for you...we happen to have a dehydrator but am interested in Pens response.
Yah but setting things out on the patio for 5 minutes is not considered a dehydrator. ;)
It doesn't? DAMN IT... :D
To do the thicker skined peppers, I would suggest cutting in half to expose more flesh. I mean come on we all like to see more flesh, right? ;D Smoke for 3-4 hours then into the dehydrator/oven.
The habs should dry first since they are smaller/thinner. I cut the tops off the habs and slice all the others in half. WEAR RUBBER GLOVES!!! Especially with the HABS!
I would think since the oven will be 150+ it would take 8-10 hours drying. You will know when they are dry, there will be no soft mushy spots left.
Six pobalanos should be enough to grind, they should take the longest to dry. The wax peppers, I do not think you have enough to mess with, but you can grind them and mix with others. I like to only smoke the wax peppers then chop and vac seal. To use in chilli or other dishes for a little added flavor.
Yea, Giz. LQ lives inside a large dehydrator. ;) :)
Of course that means you need to drink a lot to stay hydrated then, right?
Oh Bingo Pens...geezzz... :o