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For the first time ever I harvested peppers in December!  The grow lights seem to be working.   -Alden  

I prefer less or no salt too.  Is there a minimum amount that can be added?   I use White Labs Lacto to start mine, they usually start going really quickly.   -Alden

I bought my Prague Powder from Amazon after trying to find it locally.   Jeff, that's some nice looking bacon!   -Alden

Ghost Pepper Bacon. I am brining pork belly and will be smoking bacon this weekend. For one slab I added ghost pepper powder to the mix. Can't wait!

Nice work!   I smoked an eighteen pounder with cherry wood yesterday.  Came out great.  No pictures so it actually didn't happen.   -Alden

No reducers and the caps do have white liners in them.   Maybe it's good that they did this.  If not I'd make a ton of this sauce and insist on having tubs of ice cream to eat with it.   -Alden

JayT mentioned grilling in the rain.  I thought we might share pics of us grilling.  Since I can't find the picture of me grilling in the snow wearing shorts, short sleeve shirt, and flip flops this one will have to do.   -Alden  

I'd like one too.  Can't say as I would take one for free though.  I will pay postage and send you a bottle of hot sauce, how's that?   -Alden

A group of us got together and ordered a variety here at work.  My favorite is the mojo habanero (although I wish they had mojo ghost).  Sriracha Bacon was popular too.  That's not to say there was anything wrong with the rest of the order, that all got demolished pretty quickly too.   -Alden

Was a little heavy handed on the hot sauce last night. Paying for it this morning...

Steve does have a good point!  :onfire:    -Alden

I followed a recipe I found on amazingribs.com and made some awesome Canadian/Back Bacon.  Thanks for reminding me though I think I will have to make eggs benedict this weekend.   -Alden

That my pepper plants are doing fine.  This is the first time I have overwintered with lights and not cutting the plants back.  I have four 300w MarsHydro LED lights and reflective Mylar all around them.  They have been inside for a month now and are still producing peppers.  There was a little...

Here's a quick explanation of the science behind jams and jellies.  It made it easier for me to understand what is going on.   http://www.compoundchem.com/wp-content/uploads/2014/09/The-Chemistry-of-Jam-Making.png   -Alden

I am wondering if air dried oak or kiln dried oak is better to start with.  The only oak trees I have on my property are pin oak.  I will have to see if there are any oak trees shedding some branches in the nearby park.   -Alden

I sent the link to our jerky fanatic here at work.     -Alden

Interesting idea, I might have to start another ferment and try this.   Easy enough to take a scrap of oak and char it a little with a propane torch and then toss it in the next ferment.   -Alden