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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Cold smoked Espelette chilies

    Smoked, dried piment d'Espelette chilies

    Since it is the season, I prepared some piment d'Espelette for later eating.

    I cut the chilies in half got rid of the seeds and rubbed them with sea salt.
    After 48 hours, I rinsed and dried them.



    Air drying after rinsing and wiping dry:


    I then cold smoked them with Oak for 2 hours at
    Minimum temp : 71°F,
    Maximum : 86°F,
    Average : 79°F.

    In the cold smoker (while I was at it I decided to smoke a little garlic too):



    Done smoking and ready for the dehydrator (only did the chilies, put the garlic in the EVOO right away) :


    Decided to spread them out a little


    The garlic in the EVOO (waiting for the chilies to dehydrate):



    Dried for 15 hours at an average of 14°C (≈ 57°C). I had to dry them longer than usual – it rained all the time and I was running with a 92% ambient humidity !


    Cut up and ready for the EVOO:


    Garlic and chilies packed in the EVOO and ready to be stored in a cool dark place for a couple of months:



    This is a "all benefit" thing, once I finish the chilies and garlic, I keep the “spiced” oil to drizzle on pizza before serving. The Pizzerias here add herbs in their oil but I prefer it this way. Just cannot wait !

    Thanks for looking.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That's a purty jar there Cal!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Quote Originally Posted by tomshoots View Post
    That's a purty jar there Cal!
    Jim

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    I bet it is excellent on pizza or just about everything else. Thanks for sharing your steps with us. I gotta break out the dehydrator and give this a go.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Very nice!


    It is neat to do your own stuff!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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