Smoking Jalapeños and Some Pork Roll

[Compulsive Smoker]

Hi everyone!

I have an overload of Japs this year, so I sliced up a bunch and threw them on the smoker.

Had a little extra room so threw on a few slices of pork roll for my lunch tomorrow

Smoked at 175 to 180 for 3 hours.

Pulled it all off.

Had me a little snack.
Slice of pork roll, slice of aged cheddar, and half a smoked jalapeño.

The rest went in the LEM dehydrator for powder.

As always, thanks for looking!

God bless…

-Mike

 

[JLinza]

Lookin good Mike

 

[Compulsive Smoker]

Lookin good Mike

Thanks John!

 

[Elf@shore]

Hi everyone!

I have an overload of Japs this year, so I sliced up a bunch and threw them on the smoker.

View attachment 740706
View attachment 740707
Had a little extra room so threw on a few slices of pork roll for my lunch tomorrow
View attachment 740708
Smoked at 175 to 180 for 3 hours.
View attachment 740709
Pulled it all off.
View attachment 740710
Had me a little snack.
Slice of pork roll, slice of aged cheddar, and half a smoked jalapeño.
View attachment 740711
The rest went in the LEM dehydrator for powder.
View attachment 740712
As always, thanks for looking!

God bless…

-Mike

Stupid question ?:
Why did you not remove the seeds from the peppers ?

 

[Fueling Around]

Mike-
The peppers looks great. I'm sure you know after dehydrating the seeds shake out easily unless you want them in the grind. (More for @Elf@shore question than schooling you.)
Very hot and dry summer here. The peppers are just starting to produce more with the recent rains and cooler temps. Sad as they are coming out in a week in prep for our fall migration.
Not a pork roll fan so more for you.
-John

 

[BrianGSDTexoma]

Nice!

 

[Compulsive Smoker]

Stupid question ?:
Why did you not remove the seeds from the peppers ?

No such thing as a stupid question!

The majority of the capsaicin, which is what makes peppers hot, is concentrated in the seeds and membrane of the pepper. Since we had a wetter year this year, the peppers aren’t all that hot, so in order to have a good spicy powder when I’m done, I left the seeds in.

I had ground a very small batch a few days ago, and the seeds turned to powder as well, so no worries there!

 

[Compulsive Smoker]

Mike-
The peppers looks great. I'm sure you know after dehydrating the seeds shake out easily unless you want them in the grind. (More for @Elf@shore question than schooling you.)
Very hot and dry summer here. The peppers are just starting to produce more with the recent rains and cooler temps. Sad as they are coming out in a week in prep for our fall migration.
Not a pork roll fan so more for you.
-John

Thanks John!

Most pork roll I’m not a fan of either, but this is made at a local butcher shop, and I don’t know what they do, but it’s actually quite tasty imo!

 

[Compulsive Smoker]

Nice!

Thanks Brian!