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View Full Version : First batch of dried peppers and garlic



WALLE
09-27-2010, 06:39 AM
I've been wanting to make my own chili powder for a while, so I'm jumping in with both feet.

I've got a mix of three peppers, all in various stages of maturity... I like the taste of all of them at these stages, so my plan is to grind them together along with some dried garlic. I'm also going to try and replicate the smoked Jalapeno Salt that Bassman gave me, so I smoked some kosher salt along with the peppers.

Here goes:

What we started with
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0189.jpg

Pepper and garlic carnage
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0194.jpg

In the smoker - there is a plate of salt hiding back on the top rack. Cold smoked for 2 hours with hickory
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0195.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0197.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0198.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0199.jpg

Stacking'em up in Bassman's dehydrator - :sign0092:pard!
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0200.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0201.jpg

Ended up with five trays of jalapeno's, 4 1/2 of mixed anaheim and poblano, 1/2 of garlic. Drying gently at 125* since ~ 6:00 last night. I'm hoping that they will be ready to go when I get home.

Tracey

Bassman
09-27-2010, 06:48 AM
That's going to be some good stuff! I was wondering if they would be dry by this morning. Guess there was a lot of moisture in them. Looking forward to the finish.:sign0111:

WALLE
09-27-2010, 07:03 AM
Not yet. The smell is incredible coming out the top! We are going to enjoy these!

Butt Lover's
09-27-2010, 07:51 AM
Very cool - seeing all those peppers layed out like that make my mouth water!

SmokyOkie
09-27-2010, 11:36 AM
I have that same dehydrator, but have trouble gettingthick walled peppers to get dry enough to powder well.

I usually end up having to hot smoke them to get there.

Let us know how they turn out.

Vermin99
09-27-2010, 12:59 PM
That looks like its gonna be great. Keep us posted on how it turns out

SmokyOkie
09-27-2010, 01:03 PM
You gonna toast and grind some cumin in it as well?

chef schwantz
09-27-2010, 09:53 PM
Keep us posted on how it turns out.:thumbs up:

WALLE
09-28-2010, 06:52 AM
Thanks everyone! I don't know about the cumin. Probably just give it a go like it is and see if needs something else.

Here are the anaheims and poblanos which were ready to go when I got home last night. I can't count... I had six trays of each instead of five...
some serious shrinkage on this project, but ended up with more that I thought - a good gallon zip lock full of dried peppers. Will be interested to see what they grind down to.

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0212.jpg

Japs and garlic still going. I was surprised at the drying difference between the two. Overall, they appeared to have the same wall thickness, I guess the jap is a lot denser?

On the garlic, I should have chopped or quartered it. Ended up taking a knife to the larger pieces last night. Never even thought about them ahhh well

Both have a real good flavor. Can't wait to get the blender out out and start making some dust outta them.

I've already been banned from the kitchen on this project... probably a good thing.

Thanks for checking out my post. I'm hopeful that by the time I get home tonight, they will all be ready to go.
__________________

WALLE
09-29-2010, 06:38 AM
The results are in!
Overall times and temps: 125*
Chili Peppers (Anaheim and Poblanos) - 24 hours
Jalapeno's - 48
Garlic - ?? Still in!

I will say that I'm pretty much on a 24 hour clock, so the Japs may have been ready at 36 (yesterday morning at 6:00), but I let them go until I got home which was about 7:00 last night.

Garlic... if I would have whittled them down to start, they would be ready already!

Final overall take, right at 1 Qt, or 1 pint each. I had one heaping aluminum foil pan from SAM's of raw peppers to start with, or six trays of each. ?? no idea on the poundage. I figure I've got enough for rib rub and some garlic, three pepper, roasted salt and will have more Japs later on.

Here are the finished pictures.

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0216.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0217.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0218.jpg

Chilies
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0224.jpg

Japs
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0223.jpg

http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0222.jpg

... yeah I know my close up shots suck! Chilies are in the Quart jar
http://i801.photobucket.com/albums/yy293/tgarchar/IMG_0226.jpg

So, I would be interested to hear from you guys on the final take. That was a lot of work for one quart of chili powder...

Overall, it was fun, and I only had one coughing fit when I couldn't resist a whif of the first blender full of ground chili...http://www.smoked-meat.com/forum/images/smilies2/lol.gif

Thanks everyone for your help and suggestions.
Tracey

Bassman
09-29-2010, 07:32 AM
Looks great, Tracey. Glad it turned out for you.:woohoo:

Vermin99
09-29-2010, 07:50 AM
Looks great but does seem like a lot of work for such a small reward unless the the taste is way better than store bought. If you have a bunch of chiles and don't know what to do with them that also looks like a great way to use them up.