View Single Post
Old 06-02-2010, 12:34 PM   #31
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

From times past, I have found that if the temp isn't up between the 75-100 range then A) the peppers take much longer to dry (especially if it's humid outside) B) they don't darken up as much, they tend to stay more green and while it's ok, I like the kind of toasted flavor that the darkend ones have, the flavor stands out more in rubs and in dishes.'s gonna be 93 in the shade today - all I have to do is generate smoke. Of course the humidity might make a difference...

Love that bowl of pepper goodness pic!
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote