Who here makes their own Chili and Chipotole powders?

Discussion in 'Sauces, Rubs & Marinades Sticky' started by ammaturesmoker, Aug 10, 2016.

  1. ammaturesmoker

    ammaturesmoker Smoking Fanatic

    I would like to know your process from wood you like to use for each to the length of time it takes. I would like to start making my own smoked chili and chipotole powders. Just not satisfied with what I am finding at the spice sections at the stores and online even.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Here's a short version:

    If you want to keep the seeds, just make a slit on the side of the pepper for water vapor to escape. Smoke @ 130-140* for 3-4 hours, depending on how fast they darken...you can smoke to desired color...then hold @ around 135* until dry. You can dry at higher temps (faster) but the flavor may be adversely effected by higher temps, just as flavor/nutrients can be effected when dehydrating vegetables at too high of temps. Once smoked, you can transfer to a dehydrator more more efficient drying. If you don't want the seeds inside, split them open and remove seeds/veins before smoking.

    Eric
     

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