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  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

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

  2. #2
    Join Date
    Jun 2009
    Pattison, TX


    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
    St. Petersburg, Fl.


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

  4. #4
    Join Date
    Jan 2008
    Carthage, MO


    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
    San Jose, California, United States


    Very nice!

    It is neat to do your own stuff!

    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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