Homemade smoked chili powder??!!

[Stucue74]

Hello guys, I've been lurking around this site ever since someone re-directed me over from the old Bandera site. I really appreciate all the helpful advice and mods, I've progressed light years it seems in the last 4 months I've had the beast. I love to cook, but you guys seem like backyard pros.

Awhile back, someone mentioned smoking chipotles and grinding them up to make a powder. Does anyone have a recipe for this? I'd love to have it, my key ingredient in just about everything I make is hot pepper! Is it as easy as it sounds?

What about storage, will the peppers keep for very long in the fridge?

I appreciate all the help!

Bryan in OKC

[midnight]

I do habenaro and serrano peppers all the time. I put a few in a foil tray and smoke for about 1/2 hour. Then I put them in a dehydrator and dry them until they are crisp. I throw mine in a food processor and blend untill they turn to dust, only takes a few seconds.

In an airtight container they will last for well over a year, but the start to lose flavor after about 6 months.

Rember that it takes alot less dried peppers to get the same taste and heat level of fresh.

[Mark]

Bryan:

Besides me, Chad and Saiko seem to be the main ones who smoke dry peppers. (and now midnight I see).

Mainly we've discussed chipotle (smoked japalenos) and anchos (smoked poblanos). If you want to review those threads, try plugging those terms into the search function at the top of the page. Habs too, I used hab powder in my smoked almonds.

Last year, I smoked a couple bushels or more of hot cherry peppers too. The only recipe for smoke drying is to stop the process before they become carbon. That requires close monitoring at the end. Smoked but not totally dried, they should be frozen and will keep a year easy. Better yet though, finish drying them in an oven on warm or a food dehydrator. At the point when all pliability is gone (they snap instead of bend) I powder them in a blender and then fill empty spice bottles or whatever. Stored like that; maybe good for 2 years. A bushel of poblanos will yeild about a quart of powder.

Oh yeah: Watch out inhaling the dust

[Mark]

As for hardware for drying peppers I've got 4 MR. BAR-B-Q Platinum Prestige Stainless-Steel Grill Topper ($10 each last spring from amazon.com.

A pic is attached


PS these are rotated frequently

[BigAl]

Mark, what is the size of that baby? Will it fit on the smoke chamber shelf tabs?

[Mark]

They fit on the racks with a couple of inches to spare all around.

[willkat98]

Bryan, glad to see your first post.

Please, go over to the Cattle Call forum, give us your 2cents, and let us welcome you properly.

[Mark]

Yeah; what Bill said

[cabo]

Hey Brian in OKC, What Bill in Chicago said!!

I smoked some ripe Jalapenos last year in my
Bandera in a contraption very much like the one
Mark has, but not so fancy. Just kidding.
Got mine from Bilo, about $5. I was just experimenting.
From the way it turned out, I may be smoking a whole lot more
peppers, so I may have to invest in a more reliable contraption.
I used ripe Jalapenos smoked with Mesquite wood for about
2 hours then dried them in the oven for about 2 more hours.
(I don’t have a dehydrator.) I keep them whole, in zip locks,
then I grind them into a powder as needed. They have lasted
about 6 months so far. I’m pleased.
As I said in a previous post Chipotles rock. I’m just waiting
to try the different peppers that were suggested by Mark & others.
Once again, Welcome to our backyard & asylum.

[chad]

I need to get the stainless grill topper! I've been using the "enameled" one -- can you say "pain to clean" and "this sucker flakes" :D

I'm slowly switching all my accessories to stainless -- the beer can stand was first. My old enameled wire chicken stand (no beer can holder) is now bare wire -- the coatings on these things suck. Go with stainless!!

I just got a bunch of peppers and tomatoes started from seeds so I'll, hopefully, be drying some later in the year (may smoke and dry the tomatoes, too!!). :D

[Stucue74]

Thanks for all the tips guys. I've got a foodsaver attachement that sucks air out of mason jars, I bet that would keep those peps fresh for many ques to come.

[Stucue74]

Bryan:




The only recipe for smoke drying is to stop the process before they become carbon. That requires close monitoring at the end. Smoked but not totally dried, they should be frozen and will keep a year easy. Better yet though, finish drying them in an oven on warm or a food dehydrator.

Mark, do you take the seeds out of your peppers before smoking and grinding? I've heard of some people doing that but it seems like it takes the one thing I want, HEAT! Also, that Stainless grill topper pic you posted, you mentioned it fits in the Dera but does it go on a grate or does it slide into the shelves? I wonder if they still have those, think I'll check it out.

thanks.
bryan in okc

[brdbbq]

Thanks for all the tips guys. I've got a foodsaver attachement that sucks air out of mason jars, I bet that would keep those peps fresh for many ques to come.

Have you used that attachement yet ? I have one but have not had a chance or reason to use it yet.

[Stucue74]

Thanks for all the tips guys. I've got a foodsaver attachement that sucks air out of mason jars, I bet that would keep those peps fresh for many ques to come.

Have you used that attachement yet ? I have one but have not had a chance or reason to use it yet.


Actually, I've used it quite a bit the last couple of weeks with the cold weather. I've used it to store my chily and venison stew in the freezer so they're meal size portions. Although, I had trouble getting the lid to stay sealed when I first started using the thing so I had to call the company. They recommended using two lids(not rims) and then putting the attachement on. Ever since I tried this I haven't had a problem.

bryan

[Mark]

Thin-walled peppers like habaneros can be smoke-dried whole. Thick-walled peppers such as japs, hot cherrys should be split open and cored. Otherwise, drying a full load of thick-walled peppers will literally take all day.

The grill toppers simply sit on the grates giving about 1 to 2 inch clearence to the smoke chamber walls. Amazon still carries them but no longer $10.

[Bigdog]

Mark,
Do you have a link for them?