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Chorizo857_62J

Member Since 06 Aug 2017
Offline Last Active Yesterday, 05:37 PM

#1518773 Finding These Seeds a Home

Posted by Chorizo857_62J on 17 January 2018 - 02:39 PM

Nice collection!

J




#1516815 [Jan 8] What are you working on this week?

Posted by Chorizo857_62J on 08 January 2018 - 04:20 PM

Still monitoring a ferment project I have ongoing.  Bottled up a few over the holidays.  On the other front, keeping the sproutlings going in and out of the garage for next Spring.

Attached Thumbnails

  • 20180108_155708.jpg
  • 20180108_160647(1).jpg



#1516781 Smoking peppers Recipes?

Posted by Chorizo857_62J on 08 January 2018 - 02:24 PM

http://thehotpepper....tto dehydrator

 

.....if the tray fits~~~

:cool:

 

Impressive!  Most Impressive!  I only have 5. :D

 

FWIW, I agree with the recommendation to use foil pans or tinfoil to "protect" smoker grill fall-through.  The smoke happens at the top anyway.  Also do this with soft meats (oysters, crab, fish, chicken livers [yup, I do!]).




#1515618 Stickman's 2018 Soil Mineralization Glog

Posted by Chorizo857_62J on 03 January 2018 - 01:47 PM

 

Cheers Ryan, and Happy New to you as well! Pepper maggots are pretty nasty for sure. You don't know they're there until it's too late and then half your pods are full of frass. :doh: For those of you who don't know about these little bastiges, here's some info...   http://ipm.uconn.edu...ggot.php?aid=57

 

I don't spray my chiles, so my only option is crop rotation... planting garlic in the beds where the pepper maggots were found the year before and planting no peppers for a whole year to let the next generation of pepper flies disperse before planting more. We'll know if it worked for sure in July.
 

 

Thanks for the link...I was about to ask.

J




#1515615 Smoking peppers Recipes?

Posted by Chorizo857_62J on 03 January 2018 - 01:34 PM

I use an electric smoker too, but have the barrel of another charcoal brinkman that I put on top of the electric smoker, gives me more trays and the peppers and sensative stuff can go up top where it is cooler, but still smoked.  Too much heat closer to the pan and smoke wood tray IMHO.

 

I recently smoked up some yellow onions, garlic, mild red bell peppers, and three red bhut jolokias, on a small brinkman electric smoker using applewood chunks.  Then processed it with apple cider vinegar, and a bit of salt, and canned them.  Then, about two weeks later, reprocessed and bottled them into 5-oz. woozies.  Holiday gifts for unsuspecting victims.  Plenty hot, but not unbearable.  The peppers are the majority of the recipe, then onions, other stuff.

 

Three months ago I smoked up a bunch of yellow Jamaican scotch bonnets and make a ferment.  Processed that over the holidays, and it's got plenty of bite too, and with some honey, apple cider vinegar, salt, etc, came out killer.




#1514154 Reusing old hot sauce bottles and other bottle ????

Posted by Chorizo857_62J on 28 December 2017 - 04:52 PM

 

just found these for another post-

https://freundcontai...-bottles-w-cap/

 

more info on caps and sanitation in Making Hot Sauce 101

 

Have Fun!

SL

 

Thanks for the link!

 

J
 




#1513073 Finally some success with a Red Bhut, in spite of other failures

Posted by Chorizo857_62J on 23 December 2017 - 09:04 AM

Pic Attached.  Weather is warm and humid this week in N. Central FL, and the plants are still doing well and producing.

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#1512708 Hello from North Central Florida!

Posted by Chorizo857_62J on 21 December 2017 - 04:54 PM

Thanks everyone!

 

I am on the southern end of Lake City, exactly halfway between Lake City and Fort White.

 

Chorizo, like most of us in Lake City/Fort White, we end up in Gainesville quite a bit, if you know of any great places to get hot products or seed locally, I'd be glad to check it out!

 

I have found Jamaican Scotch Bonnett peppers at Wards.  Sometimes they have plants outside, but they appeared to be mild.  I have several sproutlings started, trying to over-winter them, as well as some other varieties not so hot.  Not sure of any seedling sources, but I do have some seeds from a Red Bhut that I could give you.  I don't see a need to have 20+ of those in my yard.....  PM me and you can come by the next time you are in town.




#1511903 Reusing old hot sauce bottles and other bottle ????

Posted by Chorizo857_62J on 17 December 2017 - 08:21 PM

The bottles I reuse, and the liner in the woozys I have is a plastic-lined foam with a plastic lid. After the initial use, I sterilize everything, flip the liner over, and reuse it one more time, ONLY for home use, and it goes in the fridge.  Anything going out the door gets its own new lid and/or bottle set.  I am, after all, my favorite guinea pig.




#1511901 Hello from North Central Florida!

Posted by Chorizo857_62J on 17 December 2017 - 08:05 PM

Welcome from another North-Central Florida Peppermaniac!  Here's to a short winter!

 

J




#1511556 Finally some success with a Red Bhut, in spite of other failures

Posted by Chorizo857_62J on 15 December 2017 - 07:43 PM

20171214_102950.jpg

 

So far these have been ripening from green to orange, but not to red.  Not sure if this is a variant in variety, or there is a later stage where they turn more red?




#1511083 Homegrown Produce Yield Sanitation

Posted by Chorizo857_62J on 13 December 2017 - 08:19 PM

Now the biosolids concept (aphids, bug eggs, caterpillar poo, etc.) is making me second-guess any salad bar.  Who knows what got tucked in those nooks and crannies.  I vote pressure washer.




#1509633 Homegrown Produce Yield Sanitation

Posted by Chorizo857_62J on 07 December 2017 - 07:33 PM

I usually just rinse well with water. Sometimes a cap full of bleach in a sink full of water if i'm worried about it. Never had any problems. I'm more worried about the stuff I get from the grocery store to be honest.

 

+1!

 

Grocery stores can be very scary.  Lunch buffet salad bars even more so.  That is what nailed me last time.  Never trust the spinach.




#1509275 Low ph hab/mango/pineapple/any fruit sauce recipe request

Posted by Chorizo857_62J on 05 December 2017 - 09:32 PM

Up to now I have used vinegar, lemon, lime, tangerine, orange, etc., and have had no problems.  I recently made a pineapple scotch bonnet mash and it is not fermenting. Was then told a family member had an allergy issue with the Pineapple.  OK, got other stuff bottled up for Christmas without the pina, we good.   I hate waiting, but there it is until February at the earliest if the ferment needs it's time.  My other experiments have had enough citrus to land in the safe zone, with vinegar and citrus, but who wants to wait for ever?  I am looking forward to seeing what the pineapple addition does.

J




#1509223 Finally some success with a Red Bhut, in spite of other failures

Posted by Chorizo857_62J on 05 December 2017 - 07:18 PM

Finally getting color change in the red Bhuts.  Even more red today that these pics from yesterday.  Cold weather finally on the way.  Lots more small pods now too.20171203_135417(1).jpg .

 

Sorry for the sideways pic.  Haven't nailed that down yet.