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Smoked Ghost Pepper Salt

I smoked a small brisket to make cheese-steak sliders and since the barrel was still rolling I decided to smoke some ghost peppers. The barrel was a little too hot and basically also roasted/dehydrated the peppers but it did add more flavor.


I reconstituted them in a small bowl of water then into the blender with a little lemon juice and some of the water from the bowl. I'm sure you can cheat at this point and add a little "Liquid Smoke" or any other flavors/herbs/seasoning.




I measured the pulp/liquid for future reference, this was a little too much for a 3lb box of course Kosher salt as you can see the liquid in the pan before they went in the convection oven set at 170F for a few hours to dry.

I dumped everything back in the FP and added enough of that water to make it a thick slurry. Last time I made pepper salt I used a bigger FP and that worked much better. I didn't have to add as much liquid to get all of the salt mixed thoroughly.




I left the pans in the oven for about 4 hours and started breaking up the salt once it was dry enough. Here's the final product. It has a slight smoke flavor but I wanted more so I took one jar and smoked it the next day for 8 hours using hickory.

The jar on the right is the smoked salt and you can smell it so much more than the other jar. I was expecting a darker color but it looks like the smoke washed the pink color out some. It has good flavor and it's not too hot for most people, not as hot as I wanted it so next time I'll double the pepper amount.

 
I used 3 handfuls of hickory chips and about 3lbs of charcoal, I set up the coals in the snake method and topped it with chips and that burned about 8 hours. I'm gonna order an A-Maze-N smoker since it last about 12 hours using wood pellets.
 
And yes the brisket cheese-steak sliders were good!
 
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Rajun Gardener said:
I smoked a small brisket to make cheese-steak sliders and since the barrel was still rolling I decided to smoke some ghost peppers. The barrel was a little too hot and basically also roasted/dehydrated the peppers but it did add more flavor.


I reconstituted them in a small bowl of water then into the blender with a little lemon juice and some of the water from the bowl. I'm sure you can cheat at this point and add a little "Liquid Smoke" or any other flavors/herbs/seasoning.




I measured the pulp/liquid for future reference, this was a little too much for a 3lb box of course Kosher salt as you can see the liquid in the pan before they went in the convection oven set at 170F for a few hours to dry.

I dumped everything back in the FP and added enough of that water to make it a thick slurry. Last time I made pepper salt I used a bigger FP and that worked much better. I didn't have to add as much liquid to get all of the salt mixed thoroughly.




I left the pans in the oven for about 4 hours and started breaking up the salt once it was dry enough. Here's the final product. It has a slight smoke flavor but I wanted more so I took one jar and smoked it the next day for 8 hours using hickory.

The jar on the right is the smoked salt and you can smell it so much more than the other jar. I was expecting a darker color but it looks like the smoke washed the pink color out some. It has good flavor and it's not too hot for most people, not as hot as I wanted it so next time I'll double the pepper amount.

 
I used 3 handfuls of hickory chips and about 3lbs of charcoal, I set up the coals in the snake method and topped it with chips and that burned about 8 hours. I'm gonna order an A-Maze-N smoker since it last about 12 hours using wood pellets.
 
And yes the brisket cheese-steak sliders were good!
This is my first season using the snake method on my Weber and I've been thoroughly impressed with the quality and ingenuity of the method, especially for us that don't have smokers, and do everything on Weber! I've done similar things with the dehydrated smoked vs fresh dehydrated and it's been fun! Have only used pecan and peach so far, have been leery of trying hickory or mesquite due to overpowering but will have to try some.. Maybe oak!

Sent from my XT1565 using Tapatalk
 
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