I'll pick the pepper and a bit of stem comes with it. Your choice to dry it with the stem or not - I usually pull stems from anything going straight to the dehydrator and leave em stem on if I'm going to smoke or roast them first.
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How to dry out hot peppers so you can same them for later??
- Thread starter jwmghf
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Scoville DeVille said:Glasses are a good idea too.
You havent lived until you get a seed in the eye.
Scovie, how's the eye bud? This post seemed a bit prophetic...
jwmghf said:
Once dried I put stuff that will be used soon in a ziplock. Stuff I want to keep whole/dried will get put into individual mason jars by type.
My first year really successfully growing super hots, just did a Fatali and Bhut. Hydroponic (outdoors) really worked well for our 100+ degree summer days. Tried drying the peppers in an unheated room (low humidity area) but it was taking forever, so I have them in the dehydrator now @ 105 F. Bedroom smells SO good! Here are a couple pics from last night before tossing them in the dehydrator (a few Aji habs in there too). Next year will be drying many more varieties!
Quick question on the oven method of drying, does it tend to fill the house with noxious gases? i.e. the house basically fills with pepper spray?
I'd give this method a go, but I am concerned about my family getting capsaicin'd LOL.
I'd give this method a go, but I am concerned about my family getting capsaicin'd LOL.
willard3 said:
Cheers! Does it linger much? What can you do to get rid of it?
When I do mine in the oven at 125° it doesn't gas out my house maybe it's because it such a low temp but not all ovens go that low I guess.
I have many times cutted the chilis in half and smoked them in a cold smoker and layed them to dry in a tray with the cut up flesh up, they will dry up pretty fast and will be hard pressed to gather any mold because the cold smoking. After drying them up you can make some nice cold smoked powder.
You can cut up the fresh non cold smoked in a similar fashion to a maybe four halves to make them dry up a bit faster but not too fast, because drying up too fast ruins the taste of the chili.
You can cut up the fresh non cold smoked in a similar fashion to a maybe four halves to make them dry up a bit faster but not too fast, because drying up too fast ruins the taste of the chili.