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First batch of dried peppers and garlic

walle

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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.

Tracey

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placebo

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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.
 

richoso1

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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.
 

rw willy

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

meateater

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I hit the brakes on the 4th pic. I need details on that.
 Smoke generator?
 

walle

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


 
Those look great.  about how much salt will you add to the mix. 
Not sure.  I've got about a cup of smoked salt, so we'll see how much ground pepper I end up with.


 
I hit the brakes on the 4th pic. I need details on that.
 Smoke generator?
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.

 
 

bassman

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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.
 

Bearcarver

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Great job Tracey!

You da man!

Bear
 

smoke_chef

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This is an awesome thread. Thanks for sharing. Looking for to the grand finally.
 
Last edited:

walle

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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.
Thanks, Keith... half of this is yours since we are using your dehydrator
  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






Chilies


Japs




... 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...


Thanks everyone for your help and suggestions.
Tracey

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bassman

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

smoke_chef

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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.  
 

forluvofsmoke

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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!

Eric
 

scarbelly

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Great job Tracey - I will be sure to PM ya with my address so I can get my shipment
 

rw willy

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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
 

walle

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Looks great, Tracey.  You don't have to split it with me.  That dehydrator was just setting on the shelf not doing anything anyway.
  I'll be happy with a little to sprinkle on some fried eggs for breakfast.
Oh yeah my friend... with out you, this wouldn't have happened!
 
I'll take Bassmans split


 
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!

Eric
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!
 
Great job Tracey - I will be sure to PM ya with my address so I can get my shipment
HA!  I think it would considered hazardous material!

 
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
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. ??
 
 

distre

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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.
It's all good. Happy Smokes!!!!
 
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