Recent content by Meadow Creek Farm

Pepper Joe's was sold yup. http://www.prweb.com/releases/2017/08/prweb14605991.htm

Carolina Reapers, Red and Yellow Brain Strain, Red and Yellow Morugas, Ghosts, Doughlahs and a few others. I'm only growing out 800 this year because my gun range is taking up some space.

I have a few hundred pounds in my freezer going to de-stem them and dehydrate into whole pods and the rest im going to grind up and dehydrate for flakes and powder. Should have close to 50 pounds dry when all is done

Clearing out the freezers getting ready for 2018 harvest. I have a few hundred pounds going to be made into flakes and powder. Yes I take off the stems.

So I decided to clean out a few freezers today. About 60 pounds whole peppers going in the dehydrator then I have about 200 pounds of diced for flakes and powders. It won't let me upload any more pics says I need an extreme membership....guess I will have to upgrade.

Without the peppers being submerged there's a very good chance for something to grow. I would open it and apply weights.

I grind it all up add 3% salt brine, probotic powder, put in 5 gallon food grade buckets with areators and oak spirals, put a heavy 11.5 inch plate on top and check it in six months. I have been doing it this way for years and no problems. I then check the PH after opening and boil to kill the...

More seeds up and just waving in the breeze

I ferment for 6 months min most one year and my PH is around 3.3. I boil and bottle. Sometimes add citric acid if I'm make sauce and adding fruit like mango, peach, pineapple just to maintain my low ph. No need for any vinagers ever.

Why not plant them in the ground? Where are you going to start the seedlings? Lights ? Harden them off? Where are you going to dry these peppers? How many pounds do you think 5,000 plants produce. I had 135 plants and produced 500 lbs peppers, 73 gallons of mash and 20 lbs of powder. This year...

Next in the kettle is 6 month old Carolina Reaper and Trinidad Scorpion Moruga Mix. This smells so Good.....smells like a mellow red wine, fruity with a hint of oak.The PH is so low already.

Just to keep busy I'm processing some 6 month old Carolina Reaper fermented Mash.

80% up and growing good. Probably thin them out next week. I plant 2-6 seeds per hole and keep the strongest. The others get cut

I use a licensed commercial kitchen in Little Rock Arkansas and in my local town . Food safe certified, process authority certified per batch, licensed and insured. I think the only things you can make in a home kitchen are baked goods. http://www.acommunitykitchen.com

Welcome from Arkansas