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Fried up a small sample of both flavors, cracked pepper on left and teriyaki on right to give insight of what finished product will be like.. Simply amazing taste, can't wait for the jerky. It's been in the dehydrator about 3.5 hrs now.

  I agree, if bison meat wasn't so expensive it would replace cow meat in a heartbeat!!  

Got a resupply of pork rind pellets and updated seasoning list. 65# of pellets sold out last spring/summer, people since Oct been blowing up the phone wanting to know when I'm frying again....once it gets warmer outside. Hell of alot better rinds than what you find in the stores!!

Got 11# of deer meat, mixed it up with cracked pepper/cheese and teriyaki/cheese. Let it marinate over night and dehydrate tomorrow.

Gave the reaper plants a couple of beads of osmocote on 12.7.19. Think they like it, growing nice.

If any one has heard of the banana art in Miami, FL in the last couple of days raking in 120K, this pepper art should get double. Two reaper peppers on an iconic door with a decorative blue tape. Bidding starts now!! :dance:

Made up some chex mix: melted butter, chex mix seasoning packet, rice, corn, and chocolate chex, pretzels, mixed nuts, bagel chips, and reaper powder. Baked in oven @ 245 for 1hr stirring every 10mins. Right pan is regular for the non pepperheads.

Here's the grow station set up. Top shelf is germination tray: seed factor heat mat, kimbro light. Second shelf is grow tray: kimbro light, dual 4" fans (9 step), all on a timer. Both shelves are wrapped with Reflectix reflective insulation.

The plants are doing well, had 99% germination. Reaper: 5 of 6, Apocalypse Scorpion: 3 of 3, and just for fun planted lemon seeds: 3 of 3.

Time to transplant the reapers and while out shopping today had a apocalypse scorpion bust out of the soil!

Started another batch for ferment w/o all the fruits. It includes smoked habs, onion, garlic, cilantro, and mustard seeds.

Yes they do, but smoked infused. The peppers were snapping as I stuffed them into the ferment jar.....can not wait until 3-4 months!!

Done and ready for ferment! Left jar: smoked habs, mango, coconut, lime, raspberries, garlic. Right jar:  smoked habs, grapefruit, kiwi, cilantro, cranberries, garlic.

Here are the habs after smoking, the only heat involved is burning the wood chips in the smoker which has a small fan that blows the smoke into the zip lock bag.

It's portable wood chip smoker/infuser, just fill the zip lock bag with smoke, let the smoke dissipate then repeat. Just depends on how smoky you want the contents.

Smoked about 3#'s of habaneros yesterday, and let them sit overnight. Going to be making two batches with different ingredients in each. Then off to the ferment shelf for 3-4 months.

That's the real deal photo!!

After a few days of getting the hull off, the reaper has started to open. There are three leaves, just let nature take its course?

He has declared free agency..haha. The hull came off without a problem, hope the leaves open up and can continue to grow.

HAHA good one....but far from being a bears fan. Steelers...you beat us this year.