...and it turned out awesome! If I do say so, myself. 
I got this little gem for my birthday last month. It's a Nesco Gardenmaster. Also got two of the two-tray expansion sets, for four extra trays.
I had a lot of pods in the freezer after deseeding a few SFRB purchases from Baker's, Biscgolf, Pepperlover.com, Coheed, King Denniz, and a few from my only productive plant, a Caribbean Red.
Over my birthday weekend, we had a few people over and I fired up the smoker for some chickens. I just had to use up the leftover grill space, so I put some of the pods on skewers and smoked them along with the chickens. These were Dorset Nagas (2 skewers), Yellow Brains, Silver Surfer's Douglah x Scorp, and Jonahs (2 skewers).
So last weekend I fired up the dehydrator with the smoked pods and all of the others that were in the freezer. Here are just a few of the trays.
After they all completely done, almost 48 hours at 115 degrees, I had a big bowl of pepper potpourri! (About half of the pods were done at 24 hours). Most of the ones that were frozen took longer than the fresh peppers and those that were smoked.
Broke out an old coffee grinder we had and powdered them up outside. Here is what I got out of seven trays.
Later, I put them in a cleaned empty one pint spaghetti sauce bottle (no pic). The bottle was about 2/3 full. I didn't have enough of each individual pod type to make it's own powder. So I blended them.
This stuff is great! It is incredibly aromatic and not only the heat, but the flavor of the peppers really comes out when used in cooking or as a sprinkle on top of various food items. Killer sprinkled on chili dogs. 1/4 tsp is plenty on top of three chili dogs. Thanks to Salsalady and JoynersHotPeppers, I was able to roughly convert tsp to whole peppers. 1 tablespoon is roughly 7 peppers, so 1 teaspoon would be like one large pod. I doubt I will ever buy store bought chile powder again.
Anyway, I highly recommend this method to process, store, and use any leftover pods one might have.
I got this little gem for my birthday last month. It's a Nesco Gardenmaster. Also got two of the two-tray expansion sets, for four extra trays.
I had a lot of pods in the freezer after deseeding a few SFRB purchases from Baker's, Biscgolf, Pepperlover.com, Coheed, King Denniz, and a few from my only productive plant, a Caribbean Red.
Over my birthday weekend, we had a few people over and I fired up the smoker for some chickens. I just had to use up the leftover grill space, so I put some of the pods on skewers and smoked them along with the chickens. These were Dorset Nagas (2 skewers), Yellow Brains, Silver Surfer's Douglah x Scorp, and Jonahs (2 skewers).
So last weekend I fired up the dehydrator with the smoked pods and all of the others that were in the freezer. Here are just a few of the trays.
After they all completely done, almost 48 hours at 115 degrees, I had a big bowl of pepper potpourri! (About half of the pods were done at 24 hours). Most of the ones that were frozen took longer than the fresh peppers and those that were smoked.
Broke out an old coffee grinder we had and powdered them up outside. Here is what I got out of seven trays.
Later, I put them in a cleaned empty one pint spaghetti sauce bottle (no pic). The bottle was about 2/3 full. I didn't have enough of each individual pod type to make it's own powder. So I blended them.
This stuff is great! It is incredibly aromatic and not only the heat, but the flavor of the peppers really comes out when used in cooking or as a sprinkle on top of various food items. Killer sprinkled on chili dogs. 1/4 tsp is plenty on top of three chili dogs. Thanks to Salsalady and JoynersHotPeppers, I was able to roughly convert tsp to whole peppers. 1 tablespoon is roughly 7 peppers, so 1 teaspoon would be like one large pod. I doubt I will ever buy store bought chile powder again.
Anyway, I highly recommend this method to process, store, and use any leftover pods one might have.
