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  • Here we go

    The lil containers did pretty well this year for peppers , I have :





    and




    My thoughts are as follows :

    Try and roast the pablanos on the gas grill .
    The serranos and red chilies , split , tray and give them 6 hours on the smoker , then finish drying in the new dehydrator that should be showing up soon.
    Too humid here to try and hang the chilies to dry slow in a window.

    Thought , smoke , dehydrate , and powder for the serranos and chilies would be my best bet for a first timer.
    If the seranos and chilies need different things , well that is why I made this post
    Your patience and helpfullness is always
    Phil


    Fun Tune , She's a Smoker
    http://www.youtube.com/watch?v=mxiCrcV_R9o

  • #2
    I dry all of my peppers on the gas grill. I put 'em on skewers & on the grill & turn 'em a few times until they are dry & almost brittle, about 3 hours on med-low heat. Then grind 'em in spice grinder. The grill gives them a good roasted flavor. For chipotles I add some wood chips in a stainless box & smoke 'em some. Works great.
    MES 30"
    A-Maze-N pellet smoker
    Weber 22" kettle
    E-Z-Que rotisserie
    Weber Smokey Joe
    Big Weber Gasser
    Cracker Smoker
    UDS

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    • #3
      Just watch how much smoke....It should be a compliment to pepper...I have been smoking peppers along time and still overdue a batch now and again....I stick to lighter fruit woods or pecan etc...

      Comment


      • #4
        Will do , I'll keep the smoke thin , as much to give them a head start for the dehydrator as well as a lil flavor. Just needed an excuse to warm up the chargriller
        Phil


        Fun Tune , She's a Smoker
        http://www.youtube.com/watch?v=mxiCrcV_R9o

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        • #5
          So remember , just a couple tote bins , they did pretty good for upstate ny



          Grabbed a few chilies and serranos , gave them a rinse and they looked like this



          I think there were 11 chilies , three were bad so I got this ( the bad don't show up in the pic but they are the 3 split on the cutting board



          Needed a lil color so the few habs from our ground garden



          Looks better



          sliced , and ready to start the drying process



          some cherry that is very dry and burns so clean it is hard to get a pic of the smoke , but I can smell the wood so a peice on the small amt of royal oak lump every now and again should be what I think I need to do

          Phil


          Fun Tune , She's a Smoker
          http://www.youtube.com/watch?v=mxiCrcV_R9o

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          • #6
            OH YEAH....Thin and Blue smoke....

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            • #7
              Yep , ended up with about 1/2 or a lil more for next time on the cherry



              Last bit o' wood and charcoal :



              Gotta get one last pic of the victems before I bring them inside and stick them in the dehydrator for however long that part takes .
              Phil


              Fun Tune , She's a Smoker
              http://www.youtube.com/watch?v=mxiCrcV_R9o

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              • #8
                Looking Really Good

                sigpic

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                • #9
                  Looked like this before I brought them in



                  Ran the new unhydrater a few hours yesterday just to get rid of the new plastic off gassing stink

                  Stacked up a few trays :

                  Top to bottom Chilies on top





                  imagine a similar tray to the above pic but with the cleaning screen in this empty space

                  and the bottom tray used for unhydrating



                  put the empty last tray on the bottom and set the temp for the lowest setting ( 95 f )
                  We'll see what things look like tomarrow morning
                  Phil


                  Fun Tune , She's a Smoker
                  http://www.youtube.com/watch?v=mxiCrcV_R9o

                  Comment


                  • #10
                    i use two convection style excalibur ten tray models...but me experiences with type you have i always tried rotate trays top bottom occasionaly as heating element was toward bottom etc...But they prolly have come long ways since i used that type...

                    I have always cold smoked em on smoker-100-125 degree(3-4 hours) and i dehydrate at 125 degree for normaly 1.5 days plus depending on humidity....Then again i needed the color and smoke for more then home applications...

                    Color looks fanatastic on your smoked pepppers....and i can tell you got some nice cherry smoke in them....I dont grind the seeds,but i keep the membrane....

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                    • #11
                      Just brought mine (smoked peppers) in about an hour ago. Good variety ya got going there. LOVE the rubbermaid tote deal for planters. I think I can snag a few from the wife. Sure she'll be pissed about it, but I'll get over it.
                      https://youtu.be/ZcqprrIlbcIli

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                      • #12
                        Thanks Alx and Meat Hunter

                        ALX , with this dehydrater the motor , fan , and heater are all on top. Suposedly forces the hot ( warm ) air down the small spaces in the outer ring , then draws across the trays and back up thru the center. That makes the top tray the warmest ( in my one time user opinion ) so that's why I put the bigger chilis on the top tray.
                        Didn't want to over heat them so I left it at 95F overnite.. Seems that isn't quite warm enough , so I bumped it up to 125F this morning . Should be about done sometime this afternoon I'm guessing.
                        And I now have replaced the gloves ( that I knew I had 2 pr left over ..... something about hair color but they were gone when I cut these up yesterday ). That's why they didn't get seeded before drying.

                        Meat Hunter , Just remember that it takes 2 of those tote bins to make 1 self watering container ( at least the way we did ours )
                        Phil


                        Fun Tune , She's a Smoker
                        http://www.youtube.com/watch?v=mxiCrcV_R9o

                        Comment


                        • #13
                          Originally posted by 1894 View Post
                          Thanks Alx and Meat Hunter

                          ALX , with this dehydrater the motor , fan , and heater are all on top. Suposedly forces the hot ( warm ) air down the small spaces in the outer ring , then draws across the trays and back up thru the center. That makes the top tray the warmest ( in my one time user opinion ) so that's why I put the bigger chilis on the top tray.
                          Didn't want to over heat them so I left it at 95F overnite.. Seems that isn't quite warm enough , so I bumped it up to 125F this morning . Should be about done sometime this afternoon I'm guessing.
                          And I now have replaced the gloves ( that I knew I had 2 pr left over ..... something about hair color but they were gone when I cut these up yesterday ). That's why they didn't get seeded before drying.

                          Meat Hunter , Just remember that it takes 2 of those tote bins to make 1 self watering container ( at least the way we did ours )
                          I take seeds out after dehydrating as well....I just meant i dont grind the seeds,but i keep all the membrane to ggrind with pepper...

                          I probably do things different then most as i dehydrate my onion,garlic etc..i grow as well....I KEEP ME PAPRIKAS AND SUCH VAC-U-SEALED WHOLE(dehydrated) AND ONLY GRIND WHAT I NEED..I personaly think it is fresher that way then say grinding up a bunch and letting it sit...


                          Looks great and 125 degree what i dehydrate everything at....Keeps the color and wont effect flavor even if it goes a day to long in dehydrator etc...Luckily mine have a timer setting up to 27 hours without re-setting...

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                          • #14
                            You save those seeds for tossing in stuff down the road after you dry the peppers ?
                            Once dry ( brittle dry ? ) my halfed chilis and serranos and 1/4d few habs , just vac them and toss in the pantry ( segregated of course ) and use when needed ?

                            Sorry for the long newbie threads , but my old computator ( when did they stop making a pentium 2? ) is bound to crash an burn before next fall so I'm trying to keep a record here .
                            Phil


                            Fun Tune , She's a Smoker
                            http://www.youtube.com/watch?v=mxiCrcV_R9o

                            Comment


                            • #15
                              Originally posted by 1894 View Post
                              You save those seeds for tossing in stuff down the road after you dry the peppers ?
                              Once dry ( brittle dry ? ) my halfed chilis and serranos and 1/4d few habs , just vac them and toss in the pantry ( segregated of course ) and use when needed ?

                              Sorry for the long newbie threads , but my old computator ( when did they stop making a pentium 2? ) is bound to crash an burn before next fall so I'm trying to keep a record here .
                              I grow so many peppers over many moons that I did run out of me old mums favorite(new mexico style cayene-not the long slim crud) that i had to use some from a vac-u-sealed bag a few years ago....

                              Here is thread i did....Only 2 of 8 or so were crossed...Just not gamble i usualy take....I was big into botany in college and me neighbor grows honeybees(honey) so if not using an pantyhose etc..over blossom you can get crosses...

                              EDIT....i just keep them in a dark and cool closet and grind as needed....properly dehydrated and then sealed there is no chance mold etc...Can be very humid here and exposed to air they can start to hydrate and grow nasties/mold...You can hydrate a dehydrated pepper at anytime as well in warm water....


                              http://www.smoked-meat.com/forum/showthread.php?t=4794
                              Last edited by ALX; 09-22-2011, 03:52 PM.

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