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HillBilly Jeff's 2014 Adventure - Happy Thanksgiving Everyone!!!

HillBilly Jeff said:
 

Just throwing this up here to plan out my list for next year.  Looking at some changes to my grow next year.
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Bodeen said:
Just throwing this up here to plan out my list for next year.  Looking at some changes to my grow next year.
Click to expand...
 

Just throwing this up here to plan out my list for next year.  Looking at some changes to my grow next year.
 
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Devv said:
I'll bet!
 
Have you looked into Comfrey yet?
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No I haven't checked into it at all yet.  Debating my next sauce on if I should just mason jar it since it is going to be just for my own use here (more jigsaw juice) or to go ahead and get some 12-16 ounce bbq sauce bottles for hot fill.  5 ounce bottles just aren't cutting it.  Hoping to do 2 gallons of Jigsaw Juice on my next run.  Some will go into woozy bottles, but the stuff for me doesn't need to.
 
Well I just lost a 5oz woozy, the cap came off while boiling.
 
They make really small glass canner jars, gonna switch to them...
 
Devv said:
Well I just lost a 5oz woozy, the cap came off while boiling.
 
They make really small glass canner jars, gonna switch to them...
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You water bath your woozy bottles?
Not White, Yellow Bhut seems to have something else going on with it.
 
 
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And my jalapeno peppers are finally coloring up.
 
 
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Jeff there are larger glass bottles...some with wider mouths for salad dressings and bbq sauce. If you're planning to process the sauce in a canning process, I'd suggest the single lids with the pop top. Those you can keep in the fridge once opened. The 2 piece ring and lid combo is a pia....but we have to use thoae at our farmers markets.
 
What's the problem with the white Bhuts ? If it's the brown tinge streaks, I also have a white fatali that's displaying that....mostly on the over ripe pods. It could have something to do with  excessivedirect  sun exposure......no molding or brown seeds on the inside.
 
PIC 1 said:
Jeff there are larger glass bottles...some with wider mouths for salad dressings and bbq sauce. If you're planning to process the sauce in a canning process, I'd suggest the single lids with the pop top. Those you can keep in the fridge once opened. The 2 piece ring and lid combo is a pia....but we have to use thoae at our farmers markets.
 
What's the problem with the white Bhuts ? If it's the brown tinge streaks, I also have a white fatali that's displaying that....mostly on the over ripe pods. It could have something to do with  excessivedirect  sun exposure......no molding or brown seeds on the inside.
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No problem, just looks like the Not white/Yellow Bhut has a little moruga in it lol.
 
HillBilly Jeff said:
 
 
I hear ya man, but I am so wanting another month before I have to cover!!!
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Me, too, my friend!  I moved a couple of 3rd year ornamentals into the greenhouse
yesterday to finish off, and will probably put the Texas Tepin in there before too long.  
Time to start thinking about OW plants!  
 
PaulG said:
Me, too, my friend!  I moved a couple of 3rd year ornamentals into the greenhouse
yesterday to finish off, and will probably put the Texas Tepin in there before too long.  
Time to start thinking about OW plants!  
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My OW did so poor, I am not sure if I am going to OW this year.  My first year plants outproduced my 2nd year plants by a large margin.  I am planning on taking some cuttings and seeing if I can go that route.
 
 
Turkey Meatloaf with Habanero glaze.
 
 
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Devv said:
Made from ground Turkey? Looks like it will have some heat there ;)
 
Sounds like you experienced the same as I did with the OW's, first year plants kicked their bhuts!
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Yeah, it was made from ground turkey.  One of these days I will get around to perfecting my turkey sausage so I can start making links.  It had some heat too it, but not too much.
 
From my sausage book:
 
10lb recipe:
 
7.5lb Turkey
2.5LB pork butt
4 TB. salt
2 tsp instacure #1
3 TB. powdered dextrose
1 cup soy protein concentrate
4 cups ice water
 
Grind meat, mix thoroughly with ingredients, place in food processor and add meat and water to emulsify.
Stuff into casing and smoke after casings are through sweating, bring up to 160° (in smoker) then shower with water for 20 minutes, store overnight in cooler before using.
 
He likes the salt....LOL
 
Me? I would add some garlic powder, black and red pepper.
 
Thanks Scott.  
 
Got some harvest pics from today.  6 dozen MoA pods and I have no idea what to do with them.  Got some fermenting, made a sauce with 4 dozen, got a lot in the freezer.  I guess these are destined for the dryer.
 
 
This was after I shipped out a MFRB
 
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Fatalii pods and Jigsaw.  About 3 dozen Jigsaw pods....going to have them ready for another sauce next week.  Hopefully I can get the same amount next week for my sauce.  Hoping to make 4 times what I made last time.
 
 
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Reapers.
 
 
 
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Neyde x Peach Bhut.
 
 
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Too many MoA...perhaps I will just try another bonnet sauce.
 
 
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....
 
 
 
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Mustards
 
 
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HillBilly Jeff said:
 
You water bath your woozy bottles?

Not White, Yellow Bhut seems to have something else going on with it.
 
 
10696280_10202995463957624_4678018806369309044_n.jpg

 
 
 
10672225_10202995463717618_1846400586828244897_n.jpg

 
 
 
10710844_10202995463637616_3829368872717968120_n.jpg

 
 
 
And my jalapeno peppers are finally coloring up.
 
 
10612567_10202995464357634_6604108488739886377_n.jpg
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I pretty much have the same thing going on with my white bhuts and not much if any bhut flavor. It's a good flavor though.  I just figure the strain is not stable. I'd like to see a blue-ish white with the classic bhut shape and texture. You got some pretty harvests coming out of the garden. The only thing I'm going to OW is a Manzano or two and maybe a bonchi or two. But I may take several up to my buddy in Richmond who has a greenhouse and is wanting some.
 
Back in the 80s I keep a 30' row of comfrey going. Never used it much except maybe a 1/2 a bushel of leaves to make a few qts of salve every year. 
 
Not sure if I am going to OW the Manzano this winter or not with the results I got this year on my OW.  Only got two ripe pods off my manzano this year with tons of green that probably won't make and I still started these plants way early.  I am not impressed enough with them for the hassle they create.
 
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