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Unread 04-04-2008, 07:49 PM   #13
nmayeux
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Quote:
Originally Posted by Mark View Post
You've gotten good replies, Really nothing else I can add except maybe grow your own. And also consider pasilla peppers (similar). I grow and smoke dry both. However, smoke dried would be redundant for rubs. Here's a batch I brought to Greg's last bash and stuffed with sausage.

http://www.bbq-brethren.com/gallery/...urd_production
Great advice, and then you can tweak the ingredients and make a much better powder than you can buy! I love comparing my homemade powder with the store bought stuff.
Attached Images
File Type: jpg Chili Powder 1.jpg (59.1 KB, 45 views)
File Type: jpg Chili Powder 2.jpg (48.7 KB, 45 views)
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