I used some apple wood and smoked in my Big Chief smoker some chocolate habs and some of my goats weed and thai peppers. Then I dehydrated them over night. The red one is a blend of 2/3 thai and 1/3 goats weed. The chocolate is 100% habs. I forgot how much I enjoy making powder since most of the time I'm making sauce from my peppers.
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powder-flake Smoked Powder
- Thread starter SavinaRed
- Start date
I love the flavour of smoked powder. I did a lot this year.
Wow what a big difference in heat. I just tried them both on a hard boiled egg. I ate the red one first and the flavor and heat was perfect. Then up next was the choc hab powder with the same amount of powder on the egg. The smoked flavor jumped right out at you then boom the heat all over the mouth, tongue, throat, lips. My entire mouth is still on fire. The hab powder will be used a little more sparingly lol.
SavinaRed said:
That stuff will sneak up on you.
Smoked powders rule! The only ones I've tried were from JHP and they are hot and super tasty.
HAHAHA my brother did that with some smoked chocolate moruga powder I gave him. He wasn't expecting the level of heat. First time I've ever seen him react to something hot.SavinaRed said:
Might have to grab a pinch of that powder off you sir...The_DoGMaN said:
I have my own blend from every pepper I grew/found this year to trade. It's lethal. Delicious, but lethal.
I was curious how many peppers it took to fill those jars?? And what did you use to grind them up?SavinaRed said:
i dried 70 habs to fill that shaker. I used a small food processor to break up the pods then put that into a bodum burr coffee grinder on the finest setting ( has 12 settings).BrooksideSuperHots said:Might have to grab a pinch of that powder off you sir...
I have my own blend from every pepper I grew/found this year to trade. It's lethal. Delicious, but lethal.
I was curious how many peppers it took to fill those jars?? And what did you use to grind them up?
Stop by anytime you are around. I'll give you a sample of my 7Pot blackberry/blackcurrant sauceBrooksideSuperHots said:Might have to grab a pinch of that powder off you sir...
Smoked powder FTW! I made a lot this year, and have kept and gave away a good amount of it. I used to mainly make non smoked powder, but I was inspired by Guatemalan Insanity Pepper's delicious smoked aji amarillo powder. I've made a ton of different smoked powders lately, and blends as well. They go well with just about anything.
I totally agree, smoked powders are great.
They are also a great addition to a sauce for that extra complexity.
Yours looks great.
SRider.
They are also a great addition to a sauce for that extra complexity.
Yours looks great.
SRider.
I have several dozen jalapenos that I'm harvesting tomorrow. A half and half mix of reds and greens. I'm going to smoke them for a few hours and dehydrate after. This will be a powder the whole family will enjoy. Most of the others are to hot lol. I'm going to try each of them tomorrow on the pot of chili I'm going to make.
Update- I had more than I thought there are 8 dozen now in the smoker and I left several dozen on my plants. Forecast is daytime temps in the 60's and lows in the 40's for the next 2 weeks.
Update- I had more than I thought there are 8 dozen now in the smoker and I left several dozen on my plants. Forecast is daytime temps in the 60's and lows in the 40's for the next 2 weeks.
I smoked a bunch of Baccatums. Lemon, Pineapple, and Starfish. Used applewood as well and made flakes with them. So good on pizza and pasta. Also made some purée with some smoked nagas. Only need to dip your fork or spoon in it then mix it in the food. So good! Smoked purée is really good in a Bloody Mary too.
Hell yeah I love Bishop hat peppers. Shorerider smoke's his with Beachwood then makes his powders. Absolutely one of the nicest tasting powders. I use that on everything. Just made meatloaf gave it the nicest flavor. Haven't really used Beachwood before but am definitely looking into using it in the near future.SavinaRed said:
One of our residents gave me these miniature salt/pepper shakers that hold between 1/2 to 1oz of pepper. I have one with sea salt, blended pepper, choc hab, thai and jalapeno for work. There stay in my office lol. I just had a bowl of tomato soup with the jalapeno it was delicious.
