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Discussion in 'Fruit, Nuts & Vegetables' started by c farmer, Aug 28, 2015.
Smoking using corn cob pellets and a mes temp of 100 overnight.
Watch the smoke amount, they can turn black sometimes. Keep your temps low too.
Will black hurt the taste?
12 hours in the smoker.
Now in the drying machine.
Those look Great, Adam!!
Probably too hot for Old Bears!!
Hello Adam. Those look great. If you leave them to go dark red on the bush and then smoke to dry you end up with chipolte peppers. VERY low and slow wood smoke from what I understand. Sort of like a VERY low dehydrator with smoke. Dry them like a prune. Well; that is my understanding. I prefer the taste of the green peppers over the red. I have never tried the chipolte peppers. On my list. Keep Smokin!
This might be a failed mission.
Those are looking good, I wish I would have smoked mine !!!! Next time.
Has anyone ever smoked chili's and then froze them? I mainly use them in sauces and figured it would skip reconstituting them. Just a thought.
Finally done after 30 hours
Now to figure out how to crush them
We but a case of hatch chiles every year. We roast and smoke them and the vac pack and freeze. Work great for sauces.
Done deal then, thanks. Along with my jap's had a bumper crop of scotch bonnets this year. Gonna try smoking some and see how they come out.
Here's some Italian roaster peppers we did last year. Smoked and froze. We also do the same with smoke roasted tomatoes.
Wow Adam those look good... How do you think they turned out ?
Looks Great Adam!!
Crush them between your toes???----------Maybe Not !!!
Got them crushed.
Looks good to me.
Got just under a half cup.
I think they turned out great. Had my nose running and sweating while grinding.
Thank Bear and for the point.
This stuff seams very hot for me. Want to make some hot sticks with it.
Thanks for that, brought tears to my eyes.
Cheers from Down Under