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  1. #1
    Join Date
    Mar 2010
    Location
    Fruita, Colorado
    Posts
    55

    Default First batch of dried peppers and garlic

    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


    Pepper and garlic carnage


    In the smoker - there is a plate of salt hiding back on the top rack. Cold smoked for 2 hours with hickory








    Stacking'em up in Bassman's dehydrator - pard!




    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

  2. #2
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    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.
    Keith

  3. #3
    Join Date
    Mar 2010
    Location
    Fruita, Colorado
    Posts
    55

    Default

    Not yet. The smell is incredible coming out the top! We are going to enjoy these!

  4. #4
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Very cool - seeing all those peppers layed out like that make my mouth water!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    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.

  6. #6
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    That looks like its gonna be great. Keep us posted on how it turns out
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    You gonna toast and grind some cumin in it as well?

  8. #8
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Keep us posted on how it turns out.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  9. #9
    Join Date
    Mar 2010
    Location
    Fruita, Colorado
    Posts
    55

    Default

    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.



    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.
    __________________

  10. #10
    Join Date
    Mar 2010
    Location
    Fruita, Colorado
    Posts
    55

    Default

    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.







    Chilies


    Japs




    ... yeah I know my close up shots suck! Chilies are in the Quart jar


    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...

    Thanks everyone for your help and suggestions.
    Tracey

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