Following Gary's (Pandemonium) lead, I got some jalapenos & dehydrated them, seeds and all.... Let them air dry for a couple of days & put them in the spice mill & pulsed to a little larger than I wanted, then added some kosher salt, garlic granules, fresh finely cracked black pepper & ran it through the spice mill to desired size.... POW!..... Whoa!!.... Good stuff... I already was sneezing but the flavor was great & could be left as-is... But I like the heat & sweet, so I added a little Splenda & it balanced out for me just perfect.... It is hard to stop sampling it :lol: ...... Nice low & long burn.... :thumb:

This stuff is so good & so easy, I would recommend giving it a try.... I also dehydrated some Habeneros..... Not sure if I am up to that at the moment, but I'm thinking in the near future :whistle:

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/Jalapenosalt001.jpg

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/Jalapenosalt002.jpg

Nice looking blend you did, I have to try the pepper next time. I told you its good stuff. I just ordered some from that spice place someone posted with the free shipping and their jap salt sucks compared to mine. Hell all the seasonings I got from them were mostly just salty as hell.

Lol I kept sampling mine for a few days haha anntone new came over they damn sure gona take a hit :lol:

I do have a bottle/shaker of the smoked jalapeno salt commercially sold & must say, the stuff I mixed up, IMO is right with it & I'm sure you feel the same way.... I did add a touch of fresh cracked black pepper for a different heat and a bit of splenda for some balance, but bet Turbinado or cane or whatever sugar would work equally as well. Itz good stuff & easy :thumb:

oh man, does that look good!

it is so incredibly satisfying to be able to make something that surpasses commercially available products, particularly when the commercial product is something you use regularly, or would use regularly, if it wasn't too salty, etc.

Sounds nice and tasty.
Got a recipe to go by? Picked off a bunch of japs and no heat japs today and tired of making batches of pickled peppers so salt sounds like a good idea.

Sounds nice and tasty.
Got a recipe to go by? Picked off a bunch of japs and no heat japs today and tired of making batches of pickled peppers so salt sounds like a good idea.

No really dialed in recipe.... I can estimate.... 4 Medium dehydrated japs, split in 1/2, seeds and all.... prolly 1/2 to 1 teaspoon kosher salt-granulated garlic-fresh cracked black pepper & 1 packet Splenda... :lol: ..... The garlic seemed to add a "fullness" to it & the CBP a different type of heat and the Splenda added some "balance" I think... I don't use much regular sugar, but would guess they would all be fine, or prolly better :thumb:

Cool, I'll give it a whirl tomorrow (with reg sugar though)
Sounds like a great seasoning that could be used on almost anything!

Good luck Jimmy :thumb:.... Found it to be a bit "hotter" than I expected... Did same thing with Habenaros also..... Good stuff :thumb:

I dont know which jap salt your talking about that you bought but I just got some from myspicesage.com and its mostly just salt, mine is better:lol:

This is definitely in my plans to make as soon as I lay my hands on a AMNS. Gonna smoke the japs and prolly add some dehydrated onion to the mix too.

Yaa I meant to ask did you fire roast the japs or anything Scott?

Gary, I did not roast or smoke them. Just straight dehydrator. Smoking them or roasting them sounds great.

Gary, I did not roast or smoke them. Just straighþ dehydrator. Smoking them or roasting them sounds great.

I roasted mine and I wonder if it really added any flavor?

I roasted mine and I wonder if it really added any flavor?

The Jalapeno salt that I do have says that it is smoked & I can tell a bit of a difference between the 2, but mine was a tad hotter.

I mixed up some Habenero salt last night also using kosher salt, granulated garlic, cracked black pepper & splenda & it is really good also. I think it is not quite as "hot" as the jalapeno salt & has a little "fruitier" :noidea: flavor

Gonna make me some Chipotle!

Gonna make me some Chipotle!

:thumb: :drooling: Party for the taste buds :nana2:

Hey Fish - or anyone else,

Care to share the proportions of your pepper salt blends? I have ever-growing baggies of smoked and dehydrated maps, jabs and cayannes that need something to do. I wuz thinkin about a three pepper blend?

And as a shoutout to rich, after receiving my first MH order and reading the ingredients, I have dehydrated 3 (not so crisp) whole celery bunches to see what I can do with that dust. That MH stuff ROCKS!

You guys Rocking the Hot salt.Nice work,Gary yours is prolly hotter.Him being from Wa.and all.:whistle::welcome:poi-nts

Hey Fish - or anyone else,

Care to share the proportions of your pepper salt blends? I have ever-growing baggies of smoked and dehydrated maps, jabs and cayannes that need something to do. I wuz thinkin about a three pepper blend?

And as a shoutout to rich, after receiving my first MH order and reading the ingredients, I have dehydrated 3 (not so crisp) whole celery bunches to see what I can do with that dust. That MH stuff ROCKS!

I dont really.... I know it sounds stupid, but I just looked at the amount of ground Japs & Habs & went from that point.... Rough guesstimate would be about 60-70% ground Japs & Habs with more or less equal parts of the others.... I should have kept track, but this was just a messing around experiment & did not expect it to turn out close to the store bought stuff.... I was kinda expecting it to taste like Wolf Urine... :noidea:


You guys Rocking the Hot salt.Nice work,Gary yours is prolly hotter.Him being from Wa.and all.:whistle::welcome:poi-nts

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/oregon2.jpg

Cant wait to try this. Was telling the bride about it last night. Thanks for sharing!!!

You guys Rocking the Hot salt.Nice work,Gary yours is prolly hotter.Him being from Wa.and all.:whistle::welcome:poi-nts

LOL bet your right:lol::hail::nana2:

:welcome::nana2::sausage::lol::lol::welcome:

I have another batch of japs in the dehydrator now, just wasnt gonna use them before they spoiled so figured I better shrink em down, might try the way you posted Scott.

I have another batch of japs in the dehydrator now, just wasnt gonna use them before they spoiled so figured I better shrink em down, might try the way you posted Scott.

Sounds good Gary.... I like it.... Wonder if there are any other areas or directions this stuff could be taken? .... Anything come to mind?.... I will be thinking on it. :thumb:

Sounds good Gary.... I like it.... Wonder if there are any other areas or directions this stuff could be taken? .... Anything come to mind?.... I will be thinking on it. :thumb:

Ya Ive been think about it and I did just realize that my first batch is very strong and I could water it down if you will, and get alot more seasoning out of it, and it would still have a kick I bet. I guess just add alot more salt and what else Im not sure on yet

Ya Ive been think about it and I did just realize that my first batch is very strong and I could water it down if you will, and get alot more seasoning out of it, and it would still have a kick I bet. I guess just add alot more salt and what else Im not sure on yet

Garlic or onion maybe? ..... I did not add onion, but may try it..... I kinda got the "too strong" vibe on mine first try also & ended up thining it out a bit with some Kosher salt, CBP, Garlic & then Splenda.... I did like the Splenda addition for some balance, but I'm sure sugar would do the same thing.

I dont have that splenda stuff, ill take my cancer the natural way thanks lol I will try the sugar in it, sounds good. What do you think about smoking the powder? Would it be good or bad?

Il probably just keep these in a bag and not grind them up yet since I have alot of the first batch left, might just tweak that.

I dont have that splenda stuff, ill take my cancer the natural way thanks lol I will try the sugar in it, sounds good. What do you think about smoking the powder? Would it be good or bad?

:lol: ...... Smoking the powder? ... hmmm..... that might be pretty good actually.... I am guessing the commercial made Smoked Jap Salt that I have was probably smoked in the whole Jap stage, instead of the powder stage?.... Might be even better if the powder was smoked?.... OR?... Mix up your batch the way you may like it & smoke all of it on foil or ????? :noidea:

Damn..... Head spinning... Need another Natty :nana2:

:lol: ...... Smoking the powder? ... hmmm..... that might be pretty good actually.... I am guessing the commercial made Smoked Jap Salt that I have was probably smoked in the whole Jap stage, instead of the powder stage?.... Might be even better if the powder was smoked?.... OR?... Mix up your batch the way you may like it & smoke all of it on foil or ????? :noidea:

Damn..... Head spinning... Need another Natty :nana2:

Yes on the natty and yes I bet the finished stuff smoked would kick butt cause you would have smoked salt too mm I really gotta break down and get me a amazin smoker

Yes on the natty and yes I bet the finished stuff smoked would kick butt cause you would have smoked salt too mm I really gotta break down and get me a amazin smoker

LIGHT BULB MOMENT!!!!!!!!!!!!!!!!!!!!!!!!!

I am cold smoking cheese right now, with my Cookshack ghetto cold smoking system, just started it.... .I will throw the jalapeno & habenero salt in there also.... pics coming in a bit.... :thumb:

LIGHT BULB MOMENT!!!!!!!!!!!!!!!!!!!!!!!!!

I am cold smoking cheese right now, with my Cookshack ghetto cold smoking system, just started it.... .I will throw the jalapeno & habenero salt in there also.... pics coming in a bit.... :thumb:

Good deal!!:banana_smiley:

the smell of the peppers dehydrating in the air is putting me in a frenzy lol had to get a few bumps of my old stash :bounce:

Foil boat, Jalapeno on R & Habenero on L...

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/jalapenosalt003.jpg


This gets covered with a custom built cardboard box :whistle:. The black square thing in the middle is a piece of wood with temp probe running through it.

http://i984.photobucket.com/albums/ae328/Fishawn/Fishawn3/jalapenosalt004.jpg

Looks like I will be putting some on the smoker this weekend.. Time to grind and mix some Fish's Dash..

Nice!! might wanna test it kinda soon cause I bet it takes the smoke in quick?

Fish's Dash..

:lol:..... Prolly would not be a good name for marketing ? :lol:

Nice!! might wanna test it kinda soon cause I bet it takes the smoke in quick?

I am using Alder & Plum..... Gonna check it in after 1/2 hour or so

These online job apps are goddamn ridiculous grrrrr even with a beer in hand lol

These online job apps are goddamn ridiculous grrrrr even with a beer in hand lol

:lol: ...... Good Luck Though :thumb:

:lol: ...... Good Luck Though :thumb:

after an hour i was at the end then i submitted and it says congrats you qualified to take the next part right away lol:faint:

ok that wasnt bad lie lie lie lol

Let it go about 2 hours with the Alder/Plum..... Temps in the Ghetto smoker were running between 89 & 105..... The "salts" definately did absorb the smoke flavor & acquired some humidity as well, as they are kinda "clumpy".... I will let them dry overnight & then figure out if it is worth it..... Tastes are good, but with a lot of freshly smoked products, a little bit of bite on the smoke flavor..... Guessing that will be a lot more subtle tomorrow. :noidea:

What if you put a little of that powdered vinegar in there?
I'll smoke a batch tonight, cold smoker sits at 125F during the day (no fire).
Got some cheese to smoke anyway.

Let it go about 2 hours with the Alder/Plum..... Temps in the Ghetto smoker were running between 89 & 105..... The "salts" definately did absorb the smoke flavor & acquired some humidity as well, as they are kinda "clumpy".... I will let them dry overnight & then figure out if it is worth it..... Tastes are good, but with a lot of freshly smoked products, a little bit of bite on the smoke flavor..... Guessing that will be a lot more subtle tomorrow. :noidea:

I didnt think of it obtaining moisture and clumping hmm I am surprised at how mine have stayed lump free with no anti caking agent. Wonder if you can put powder back in dehydrator some how?

:lol:..... Prolly would not be a good name for marketing ? :lol:


Why not?? They can shelf it right next to Mrs. Dash :thumb:

Still a bit clumpy. Next time I will smoke first prior to dehydrating, hopefully eliminating all moisture. I do like the flavor the smoke adds though.

That sucks it ruined your stuff put it in oven on low and dry it out?