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.
Who here makes their own Chili and Chipotole powders?
SmokingMeatForums.com Top Picks
- 5,091 Posts. Joined 8/2008
- Location: High Plains of N/E Wyoming
- Points: 308
- Select All Posts By This User
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.