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First batch of dried peppers and garlic

Discussion in 'Peppers' started by walle, Sep 27, 2010.

  1. walle

    walle Smoking Fanatic OTBS Member

    After all this talk about one's own chili powder, 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

    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.

    Thanks for checking out my post.


    / message sig
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Looks great Walle! I just did my first batch a few weeks ago and am about ready to do another one. It came out much better that I expected with a really great balance of smokey peppery flavor and heat. It took a few days in the dehydrator for them to get dry enough for grinding without gumming up the grinder.
  3. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Awesome... I look forward to the rest of the pics.
  4. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    Tracey, it sounds like a nice blend of flavors and heat levels.I'm looking forward to your taste test. It's all good my friend.
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    Those look great.  about how much salt will you add to the mix. 
  6. meateater

    meateater Legendary Pitmaster SMF Premier Member

    I hit the brakes on the 4th pic. I need details on that. [​IMG]  Smoke generator?
  7. walle

    walle Smoking Fanatic OTBS Member

    Thanks Rich, I nibbled on a couple last night and they had a great flavor.  Can't wait to try them together.

    Not sure.  I've got about a cup of smoked salt, so we'll see how much ground pepper I end up with.

    Hey Meateater, yeah that's a little smoke gun I built for my neighbor that I thought I posted. I gave mine to my dad, so I had to borrow it back!

    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.

  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's going to be some good stuff, Tracey.  It will be interesting to see what the yield will be from the jalapenos versus the annaheims.
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Great job Tracey!

    You da man!

  10. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    This is an awesome thread. Thanks for sharing. Looking for to the grand finally.
    Last edited: Sep 28, 2010
  11. walle

    walle Smoking Fanatic OTBS Member

    Thanks, Keith... half of this is yours since we are using your dehydrator [​IMG]   we'll talk on how you want it!

    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.

    Dried Jalapenos



    ... 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...[​IMG]

    Thanks everyone for your help and suggestions.

    / message sig
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks great, Tracey.  You don't have to split it with me.  That dehydrator was just setting on the shelf not doing anything anyway.[​IMG]   I'll be happy with a little to sprinkle on some fried eggs for breakfast.[​IMG]
  13. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Wow Walle... That does look like a lot of work but there is sure something to be said about creating your own product. You tell us, is there a quality difference when compared to store bought? I would think so. Did you enjoy the process? I bet so. Did we enjoy seeing the thread? I know so! Very cool. Kudos! A dehydrator is on my Christmas list. Maybe I'll give this a try sometime.  
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'll take Bassmans split[​IMG]
  15. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I ave nooooooooo idea how I missed the start of this, WALLE...........

    Nice process, and damn good lookin' pepper and chili powders!

    BTW, don't knock your close-up pics, I can see the different colored grains in the jars. It's almost enough to put me into a sneezing fit from 400 miles away! LOL!!!!!!

    Sure does make me want to research more about the types of chilis & peppers I may be able to grow here. Then I need to decide if those types are what I want to grow.

    Thanks for sharing!

  16. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Great job Tracey - I will be sure to PM ya with my address so I can get my shipment [​IMG]
  17. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Looks Great Tracey...
  18. rw willy

    rw willy Smoking Fanatic OTBS Member

    As is everything that TASTE GREAT.  WORK!  My take, nothing else to do, haha.  I did mine in the morning while the house was asleep.  But, nothing better then a quart of powder.  That is a ton from my point of view.

    Looks like it all turned out great.  I am in the market for a dehydrator.  Would you buy that one again?  Thanks
  19. walle

    walle Smoking Fanatic OTBS Member

    Oh yeah my friend... with out you, this wouldn't have happened!

    If you're like me Eric, you can't keep up with half of this stuff anymore!  Good luck on the growing part.  I know I love the roasted chilies, and we'll see on this powder gig.  so far, so good!
    HA!  I think it would considered hazardous material!

    You got that right, RW!  A quart is a lot... but I got so many plans..... ;o)

    On the drier - this is Bassman's, but I think it has worked fine.  My first experience with one. ??
  20. distre

    distre Smoke Blower

    Great Post Tracey,

                  Everything looks great. I understand the time it takes. How long did you smoke your salt? I smoked 2 cups each of Kosher and Jalapeno Kosher salt w/ pecan, and it was like a 36 hour smoke. I gave some it out to the guinea pigs that I test my mad experiments on and they were pretty split 50/50 on which one they liked. It goes great on salads, subs, eggs or whatever you would put salt on. I really enjoyed your idea of the chilies and will be trying myself. Thanks for sharing. [​IMG]It's all good. Happy Smokes!!!!