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My first batch was like a pound of hand and nothing else and I scored he'd my forehead from the fumes watching it boil.

https://youtu.be/smTSyMhQyIM      

Addition of product after the ferment will bring the pH up and will need to be adjusted to ensure proper pH for shelf stabilization.

solid what is a terminal branch?

Shoot. The heat from those alone kill me. To a point where all I can discern is HOTHOTHOTHOT

Grenada seasoning pepper is a very good pepper in my opinion. Been a couple years since I've had them but the flavor is outstanding to me. A very...pepper smelling and tasting pepper without the heat. I use to use them in omelettes all of the time.

I only dehydrate. Enough salt in the marinade will inhibit bacterial growth enough for me. Shit. Back in the day they threw strips of meat to dry on rocks in the sun. They still cold smoke salmon and sell it ready to eat. Furthermore higher temps cook it instead of dehydrate it. I like to...

Drain the ferment. Add brine to desired consistency. Pasteurize. Call it a day. Most simple At some point in there you can add vinegar as well as brine if that's what you fancy then pasteurize.

It probably wasn't cooked before drying.

I think for option 3 you do what you need to do to get what you want.

Fuuuuu.....that....... It's official. MBGardener is a crazy ass bastard!!!!  :dance:

What are those..like an oz? .5 oz?

Eating them raw supers is for those crazy bastards not me. However, I truly truly appreciate those crazy bastards and their opinions of the taste of the raw supers. I I will taste a raw super. But just a small sliver.

https://youtu.be/DV_nGyjwISk

Flavor doesn't come from the skin. It comes from the flesh. I leave skins in. Others don't. Most people deskin after roasting toms and peppers. I actually leave the charred bits on because I like the flavor as well as the aesthetic appeal of the characters in the final product. When you eat an...

Just a heads up this thread is over three yrs old from the last posting. As well as op doesn't seem to have been active in that time. Is all good just letting you know. Thanks for sharing your info!!!

I've definitely seen scorpions of that shape but my mind first jumps to Bhut as my experience growing Bhuts and scorps my Bhuts have tended to look like that.

It rained is an understatement. I spotted some toms this morning and literally squeezed water out of the rootball like it was a soaked rag.

It's the bossmans koolaid avatar. You all know red koolaid fcks whatever it touches!!!

I save them. In the freezer. In the fridge in bottles of vinegar. I sauce them. Use about 3 supers per quart. Dehydrate them. Powder them. Give them away.