Looks to be a scotch bonnet of some type.
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my thoughts are to stop opening it and devise a means to keep the ingredients under the brine. I have previously used a small (4oz) jelly jar in the neck of the larger jar to good effect. others have used a sandwich bag filled with pebbles or water. most important is to stop introducing fresh oxygen into your ferment. there are many affordable options around that can airlock your jar to ensure a better ferment.
best of luck.
With regards to the 14" wsm - if it's fully loaded with wood, it should burn on its own (under favorable non windy conditions) for 6-8 hours, depending on how the vents are used. Once you've finished and you still have hot coals just close all the vents down and leave the smoker on concrete like a driveway or a patio (away from all combustible stuff like a responsible mofo).
With regards to your pepper question - you can smoke roast peppers for 2 hours at 200 over whatever wood you like and then pull them and freeze em on a sheet pan, then put them into freezer bags once they're frozen through. They are great in all manner of things, save that 'fresh juicy' portion of the question. Once you cook or freeze peppers they don't crunch anymore.
I like to take all types of anaheim and hatch type peppers and smoke roast them at 225 over pecan or apple wood for 2-3 hours depending on wall thickness, then cool & freeze as described above. Then when I get the hankering I take em out and pop them into soups, stews, salsas, cornbread or biscuits, eggs, enchiladas, etc.
I've had em marinated that way too Ed. I was told that it helps retain moisture and lessen the 'gaminess' of the meat. Dove and quail are my favorite game birds. Looks like a great weekend for you and the wife. Top notch all around!
I'm a word nerd, so take this as you like.
"north carolina reaper" should be simply "carolina reaper"
"less than 2%" should be removed completely
Add a heat meter as Salsa Lady suggested
Remove the "find us on etsy" and replace with a direct link, or even better put up your own webpage and print that link
Shrink the "Thank you for buying NEWKS" down to the same size as your ingredient list
I really like the logo art work. All I'd suggest there is a thin white border - kind of a square or rectangle border on the label - that serves to frame the black faces of the label from the rest of it. Right now everything is black but a small thin white border would highlight those faces.
Best of luck, and welcome to THP
black cobra? have any ripened to red or?
edit: just want to shout out to NECM for all the assistance he provides in these threads. I don't see many people regularly in this section of the forum trying to help people figure these issues out. Respect to you my friend.
You found one pic with the peppers growing upwards that was previously linked by bofu. I recognize (and apologize) that I'm sh*tting on your parade, but if those pods stay facing up that is not a fresno.
IF they sort themselves out and droop as they ripen, well then yeah I could see it. Just going on what you posted (and no other internet images) it's not a fresno. I wouldn't normally be this adamant but I use fresno peppers extensively in my hot sauces so I am speaking from 7+ years of growing 15-30 plants per year. The fresno (and the fish pepper) are my jam.
Regardless, I hope you enjoy those pods and they are tasty for you. My adamant stance should not interfere with your enjoyment of said pepper.
Hard to advise you on such a topic without knowing how much you want to buy Biggie. Every grower out there would love to have a dedicated buyer, but pricing will always depend on a) the quantity you are looking to purchase and b) when you can receive shipment of said quantity.
Say you want 15lbs of scotch bonnets next year (cause contract grows this year might be tough, but you might depending on variety you desire and availability): You contact a grower, make arrangements, then you send them a deposit and then when the crops start coming in they start sending you peppers. You keep getting peppers until you reach your 15lbs and both part ways happy.
You will get a better price on a contract grow versus buying random SFRBs, but depending on the pepper it's not going to be cheap like what you can purchase jalapenos at your local store. Niche market produce is a premium product, especially high quality niche market items.
Before you contact a prospective grower have an idea of how much you want, when you want them and what you want to pay. The price part will be negotiated, but keep in mind seasonality and availability during negotiations. If you're looking for 5lbs of fresh reapers in the middle of January they are going to cost way more than 5lbs of fresh reapers in late August.
Hope this helps.
Walchit sent me some kickass hot sauces recently, and I've been eating them on everything. Here's the last two day's worth of breakfast in the SnF household:
Ham steak, scrambled eggs and some leftover au gratin potatoes with his White Devil sauce
That sauce is so good I had it on the next day's breakfast as well! Here's some leftover skirt/flank steak sauteed with onions & shrooms, over easy egg and some sourdough toast.
That sauce is so good!
I have moved this thread to the proper forum, though I will leave the other in welcome for now. Pics of the plant, its flowers and the fruits themselves are very helpful if you're looking to ID a pepper.
Welcome to THP Deans peppers. Please avoid making double posts going forward.