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Smoking & Drying Peppers?
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Jasper
Posts: 378
Does anyone here smoke peppers on the egg then dry them out on a dehydrator? If so, what's your method?
I thought I remember reading a post about someone doing this and I'd like to try this myself if I get a dehydrator.
I thought I remember reading a post about someone doing this and I'd like to try this myself if I get a dehydrator.
Comments
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This might help. The pics have been removed, but a great method.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=333423&catid=1 -
I made some great chipotles, but I didn't use a dehydrator. I just kept them on at around 200 until they were nice and dry...6 or 8 hours, as I remember.
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Richard, did he use Red Jalapeno's? I have got to give that a try.
Kent -
Yes he used red jalapenos, chipotle is from a red one.
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All jalapenos get red if you let em ripen.The U.S.A. is the only nation that picks peppers BEFORE they ripen(GREEN).ie ,yellow,white,orange,blue,chocolate brown,you name it.There are a few that are ripe when green,but they are few and far between.Why are red,yellow and orange bell peppers sweeter than green ones?Cause they ripen on the vine.Like maters.
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Jasper,
I smoked, then dehydrated some this summer. Below are 3 links to the posts I did during that cook. I kept the dome temp at 175*, knowing that the grid temp normally runs from 25-40* cooler than the dome temp, thus smoking at about 140-150*.
I hope this helps. BTW, used a couple of the dried ones in a chili and it was fantastic!
Start: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=934364&catid=1
Smoking part done:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=935077&catid=1
Finished:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=935760&catid=1 -
Hoss wrote:....The U.S.A. is the only nation that picks peppers BEFORE they ripen(GREEN)....
Uh, not to be argumentative, but this is not accurate. The mercados in Mexico are full of green as well as red peppers. Peppers have a different flavor profile as they ripen, and the cook should learn to use those differences to his advantage.
Anaheims, for instance, are quite mild when green, but wicked hot when ripe. I have some in the freezer in all three states, green, red and "tween". Jalapenos (at least the varieties I grow) are hotter green than they are red. The flavor is more complex, but not as hot. The same is true for serranos...for heat use them green, for depth of flavor, use them red.
We are not alone in the use of green peppers. -
Thanks! That's the tread I was looking for. Hopefully Santa brings me a dehydrator.
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Thanks. Some good info in there.
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