Looks awesome Nate, you got some really nice pepper plants this year! Perfect spice for near everything especially with the smoky flavor. Have a great weekend brother!
Ooo brilliant!! I just picked a bunch of habaneros in various stages of ripeness since we were just having our first freeze- (tho I’m gunna try to overwinter one of my plants). Anyhoo, as these suckers ripen up on the counter, I’m totally gunna have my hubby do this! (He’s in charge of the smoker lol).
I put this shit in everything!! Couple dabs in some guac really brings a great flavor. Soups...incredible! On pizza or make a spicy honey then drizzle that on pizza (or fried chicken). I made a grill fried chicken sandwich with that spicy honey that was out of this world good! Thanks!! and let me know how it turns out!
Nate my good friend, great job, i like these dried peppers in soup beans ( prefer great northern, pinto, or navy beans) cooked with ham hock, corn bread, raw onions & mixed turnip/mustard greens on the side. Nice job pal
So simple Nate! I dried a bunch of habs earlier this year and the have kept me going through the winter. The new season is almost upon us now so I'm potting up some red, orange and savina habs this coming weekend
@@WhiteThunderBBQ Nate my good friend, if you have a window in your residence that gets a lot of sun & has a window sill that is a great place to grow them in a window plant box, you can even buy them with box hangers if the sill is not large enough, we do it. Even in winter the refraction of sunlight thru the window profides more warmth & just water them a few days a week & we just use a small bag of potting soil( adding miracle gro will help), we do herbs also as we have a large bay window that gets a lot sun. Hope that helps brother.
thats awesome....I have a ton of plants started in the basement for this years crop....some plants I wintered over from last year too. Cannot wait for planting in May. Cheers JR!
possibly with a really small snake? I would try and keep it anywhere below 225 or you are going to cook it more the dry it out. It will be a challenge but I have faith in you! Good Luck!!!
Gotcha - its substantially hotter than it. Ive been slicing avacado, salt pepper and this. Soooo good! For crushed red pepper, I usually grow hot Portugal which have a similar heat level.
You should really COLD smoke those either for a day or 6 hours then dehydrate em elsewhere because 150 is volatizing all those yummy essential oils and flavonoids etc... What you are doing reduces the flavor big time
@@WhiteThunderBBQ that's because you grew em I'm sure, but a cosori dehydrator for example goes from 95-165f where 165 is more for jerky so it's cooked and 95 could be herbs(I'd try the peppers around that), but tbh I wouldn't do any herbs in it at all because you lose those terpenes and oils super easy as low as 70f. The deydration part is only optional if you are trying to shorten the smoke time and save pellets, but to cold smoke the lower the better say 65 degres or less depending on the product being cold smoked(cheeses and stuff eaten raw after like that is cold smokes at refrigerator temps optimally, but most essential oils and terpenes and flavonoids volatize from 70-100 degres so room temp off set using only a pellet cold smoke tube is how I do em. What you want in the end whether you smoke em for a day or smoke em for a long time then dehydrate with a machine the rest is a dry not at all cooled smoked pepper. The key is it's not cooked if you truly cold smoke it. You are only imparting flavor. The drying just happens because the Cold smoking is done for 24-48 hours say for a real Mexican chipotle pepper
@@WhiteThunderBBQ I would never dry my cannabis in a dehydrator lol, but cannabis is same as any other herb you want essential oil from for real. If I wan to extract lemon balm oils I would use slow dry method as chloraphyll breakdown and all take time and all it can't happen as fast as you can simply dehydrate them. You can actually watch the MIgaedner here on RU-vid talk about this related to garden herbs not weed
