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So , how dry is enough ?

post #1 of 13
Thread Starter 
Put a few of my super chilis whole on the smoker for several hours a day for about three days now. After the second day I had one that I could hear the seeds rattling around in. I took a sharp knife and put a slit in each of the rest and put them on again for another 4-5 hours. They all rattle now , but I just want to make sure they are dry enough to chop up for the coffee grinder.
post #2 of 13
i dehydrate them till they snap in two....but if i am going to make powder, i de seed em first before dehydrating. the seeds can cause a bitter powder..........
post #3 of 13
What he said.
post #4 of 13
Thread Starter 
PDT_Armataz_01_04.gif OOpps PDT_Armataz_01_04.gif
Glad I didn't dry all of them. So I'll just toss these and halve and deseed the rest I guess ?
Crap , never mind, dang things are too hot for anything anyway PDT_Armataz_01_27.gif
Oh well , at least they looked nice in the garden PDT_Armataz_01_26.gif
post #5 of 13
dude you are fine...........the ones i get from the store, still has seeds in em.........i just toast em in the oven for @10 minutes.............then snap em in half, pour the seeds out, then grind...........do it all the time. But since this year we grew our own, and i get em fresh, i just split em and get rid of seeds first. but you will be fine, don't throw anything away
post #6 of 13
if you got T OO hot ones, get some milder ones, dry em.........grind em, and mix with the hot ground ones. that will make em milder........trust me on that one dude...........
post #7 of 13
Thread Starter 
Ok , I really should have started researching this earlier in the year PDT_Armataz_01_04.gif
So , it I just dump the seeds before I grind them up I won't get a lot of bitter taste , and if I split and deseed the next batch I should have even less bitter taste ? Right ?
I got about 2 dozen or so left to try and do something with , so if I lose a few it won't be a big deal.
post #8 of 13
yeppers, you got it..........
post #9 of 13
Thread Starter 
ok this is my first test batch. I gave 'em a few more hours on the smoker today just to make sure they were dry enough. Guess I over dried them a bit because they just shattered instead of breaking in half.
Top of the plate is a lone habanero and a jalop that I just didn't like the looks of so it didn't get added to the mix.



No pics of breaking them up but I sifted them through a screen to seperate the seeds , then into the mr coffee to grind it all up. Then into a zip lock for storage.




Haven't tried it yet PDT_Armataz_01_04.gif but it smell hot and a little smokey PDT_Armataz_01_29.gif
post #10 of 13
if you have a dehydrator.........try smoking em first abit, then dehydate them..............but you are looking swell so far..........kewl beans......PDT_Armataz_01_37.gif
post #11 of 13
also.........its a good idea, just to grind up what you will need..........i dry em, and then ziplock em.............when i need powder, then i grind up fresh........i also freeze em whole..........japs, serrano's, anahiems, nanners, hot wax/hungarian, italian roasters, and garden salsa peppers.......opps, forgot the kung pao's and cayenne's i freeze. Waiting on the tobassco's to redden up now. then i can either use fresh, or dry and grind later this winter after thawing.
post #12 of 13
Thread Starter 
These little guys are pretty thin skinned , you say I can just freeze some whole ? Guess just remove the stem and zip or vac seal and freeze ?
Also split some, deseed ,smoke ,dry ,freeze and grind or crush up when needed ?
Sorry for so many ??? I'm just really new to this and if the dried ones are anywhere near as hot as eating a whole one , these will last me a long time.
post #13 of 13
i freeze some whole............i dehydrate to the nice dark red color, i try to only pick once they turn red.........the green ones i freeze to use fresh after i thaw em. the dehydrated ones, i just put up in ziplocks, and use as needed........you can even RE-hydrate em. The ones i freeze i use ziplocks freezer bags........they are tripled layered. I just make sure i take all the air out. But i freeze ALL kinds of peppers.........thin skinned and thick skinnded.
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