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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-26-2010, 11:56 AM   #1
Derek
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Default Smoking Jalapino Peppers?

I know this question probably been dug to the ground but I do have another part of the question that I can't seem to find.

So here I go.

Can I smoke the jalapino's to the point they're almost dried? And then turn them into Chipoltly peppers?
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Old 04-26-2010, 12:04 PM   #2
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here's one man's method

http://www.bbq-brethren.com/forum/sh...ad.php?t=69263
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Old 04-26-2010, 12:12 PM   #3
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Thank you Tim for the link Once my WSM 22.5 arrives I will have to do that :)
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Old 04-26-2010, 01:03 PM   #4
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You can smoke any pepper you want - make a variety! Good stuff.
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Old 04-26-2010, 01:22 PM   #5
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I've smoked jalapenos and seranos several times now, but have never taken them to the dehydration stage as they just don't last that long in my house.
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Old 04-26-2010, 01:32 PM   #6
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Quote:
Originally Posted by chambersuac View Post
You can smoke any pepper you want - make a variety! Good stuff.
Quote:
Originally Posted by deguerre View Post
I've smoked jalapenos and seranos several times now, but have never taken them to the dehydration stage as they just don't last that long in my house.
Thanks but I want to make dried chipolty peppers.

And then turn some into salt free adobe sauce.
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Old 04-26-2010, 01:34 PM   #7
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Well, Derek, then may I suggest making a variety and sending the non-chipotle ones to me :) Just kidding. I hope you have much success with them...I bet you'll do well.
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Old 04-26-2010, 01:45 PM   #8
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Well, Derek, then may I suggest making a variety and sending the non-chipotle ones to me :) Just kidding. I hope you have much success with them...I bet you'll do well.
If I get to make enough Sure, I can send some your way
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Old 04-26-2010, 01:47 PM   #9
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Thanks, Derek. I was just joking around. I plan on doing a bunch of peppers this year, myself. Too bad I can't even plant yet...
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Old 04-26-2010, 01:53 PM   #10
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Quote:
Originally Posted by chambersuac View Post
Thanks, Derek. I was just joking around. I plan on doing a bunch of peppers this year, myself. Too bad I can't even plant yet...
No problem, I'm planning on growing ghost peppers & scotch bonets, Red habinero's along with red jalapino's and Red bell peppers.


( My uncle promised I can use his green house and I would give him half the crop )
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Old 04-26-2010, 02:57 PM   #11
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bump
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Old 04-26-2010, 03:13 PM   #12
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Default Mark's chipotle process revealed

Here's an old thread of mine with pics:

http://www.bbq-brethren.com/forum/sh...80&postcount=1

or just read it here:

Mark's chipotle process revealed

First step: pick and rinse a $hitload of peppers. The first picture shows japs, rocoto's and hot cherry peppers; basically, everything that was rep/ripe that day.

Second step, remove stems. I do this by simultanoeusly crushing the pepper while yanking on the stem. This step also doubles the surface area which means less drying time.

Third step, load the smoker(s). I employed both my UDS and my Bandera.
1 big round tray in my UDS and 4 rectangular trays in my Bandera.

Fourth step, smoke/dry until the peppers are leathery. This took about 10 hours at 150 to 200 deg. F.

Fifth step, dry in the oven at about 150 Deg. F. until crisp. This went on overnight.

Final step, process in a blender with short pulses into the final product; a flakey powder that about halfway filled up a gallon ziplock bag
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Old 04-26-2010, 03:18 PM   #13
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I take jalapenos, cut them in half, remove seeds & smoke them in my little chief for 4-6 hours. After that leave them in the smoker for about 2 days @ 150* with no smoke until dry. Grind to powder and use in rubs or whatever you want.
2lbs fresh peppers makes about 1/2C of powder
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Old 04-26-2010, 04:38 PM   #14
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Thank you Mark, Thank you Littlechef. I will be smoking them in my wsm 22.5 smoker as soon as july first comes. ( That's when I will have the smoker in hand )
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Old 04-26-2010, 07:35 PM   #15
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Quote:
in a blender with short pulses into the final product; a flakey powder that about halfway filled up a gallon ziplock bag
Just a tip on this step. Make sure you have proper ventilation. Otherwise you will be breathing this stuff in for hours. Spoken from experience.
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