Smoked these today. 7 hours at 175 degrees. Need ideas on what to do next. Hot sauce? Powder? Just eat em?
by Sufficient_Warning80
4 Comments
MonstrousJohnson
Wow. 7 hours. I think to eat them I might have stuffed them first. I say powder them. Not sure where you live, but come winter a smoked powdered pepper powder could be an amazing addition to some chilli or a stew. Or do chili flakes to put on top of chilli or pizza.
mfhaze
Fermented hot sauce.
wolftamer9
Have you done peppers before? 7 hours seems like it would make them taste VERY smoky.
That said:
– Fermented hot sauce, 2% brine (or 2 tbsp salt per quart, I think that matches up)
– Jar with 1/6-1/3 raw peppers (maybe more if your peppers taste too smoky), clementine peels and lime rinds, peppercorns (you may need something to keep anything from floating)
– Blend with roasted garlic, 2:1:1 simmered concentrated brine, lime juice, white vinegar
– Strain, add xanthan gum
Educational-Air249
You will get better smoke flavor if you cut the peppers in half. Smoke sticks to liquid. Cutting them in half I usually smoke for about 4 hours, however I do very large quantities so they are not in single layer and I have to turn them several times. I then finish drying in a dehydrator and grind into a powder. Great on anything BBQ.
4 Comments
Wow. 7 hours. I think to eat them I might have stuffed them first. I say powder them. Not sure where you live, but come winter a smoked powdered pepper powder could be an amazing addition to some chilli or a stew. Or do chili flakes to put on top of chilli or pizza.
Fermented hot sauce.
Have you done peppers before? 7 hours seems like it would make them taste VERY smoky.
That said:
– Fermented hot sauce, 2% brine (or 2 tbsp salt per quart, I think that matches up)
– Jar with 1/6-1/3 raw peppers (maybe more if your peppers taste too smoky), clementine peels and lime rinds, peppercorns (you may need something to keep anything from floating)
– Blend with roasted garlic, 2:1:1 simmered concentrated brine, lime juice, white vinegar
– Strain, add xanthan gum
You will get better smoke flavor if you cut the peppers in half. Smoke sticks to liquid. Cutting them in half I usually smoke for about 4 hours, however I do very large quantities so they are not in single layer and I have to turn them several times. I then finish drying in a dehydrator and grind into a powder. Great on anything BBQ.