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Canadian and American Bacon curing, images in a week
The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.
Guajillo chilies may be used in pastes, butters or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.
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Comments
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Sounds great @egger ave, like the Guajillo addition. One of my go-to chiles when making rubs.
Got 9lbs curing as well, finish date of 4/25. Trying to fit in one more cold smoke over two nights.
Post some pics when finished.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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