Recent content by lukrady

Did a mixture of all the peppers I grew this year. Gonna add some smoked ghost peppers in after it ferments for a while.

Thanks man, I'm looking forward to it!

Bought this at a meat market that uses local pigs. Its about twelve pounds, but ended up paying twice as much as I usually do. Is Stonebaus Red Wattle Belly different from the usual pork belly or I am paying so much because it's local?

I usually steam the peppers for a minute or so to kill any bacteria. Then I use about a three percent salt solution. If you google salt solutions for fermenting you will find a website that gives you ratios for the water and salt. I then put the peppers in a bottle with the solution and a...

Anyone have any advice? I have some have ghost peppers and chilli peppers. I usually ferment them for a couple months. I figure smoking the peppers will add a lot of flavor and cut down on the heat a bit. Then I can ferment them to also make them easier to handle.

New to smoking meat, but I sure did a lot of it this last summer. I live in Upper Michigan, and recently acquired an Oklahoma Joe smoker. It was all I could afford, and I did some research for modifications on it. Have it all modified and it does a decent job. Looking to upgrade in the near...