The Pacific Northwest GLOG 2016

Today launches The Pacific Northwest GLOG 2016, geared towards growers from this region. 
 
Oregon
Washington
Alaska
Northern California
Idaho
Montana
Wyoming
British Columbia
 
I am from the Rogue Valley, in southern Oregon.  Here's the Rogue River in Winter.
 

 

 
 
 
It's only 12/15, but maybe you guys have your lists made up already.  Not me, yet.  All I know for sure this season is, no chinenses, and less of everything else.  Might go heavier on the New Mex varieties.   

 

[ColdSmoke]

Bunch of different peppers. I still have a few plants to harvest. Perfect quantity for me this year.

 

[Devv]

Bunch of different peppers. I still have a few plants to harvest. Perfect quantity for me this year.

Good job !

 

[madlionsmith]

Finally I find a PNW pepper forum. More people to troubleshoot with. Thanks Paul!

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[PaulG]

Welcome, Matt!

 

[ColdSmoke]

I picked these this weekend because of the storms. 
 
"Trick or Treat"
 

 

[PaulG]

Same here - still lots on the bushes.

Orange JA Red Habaneros:

Everything here on slo-mo!

 

[madlionsmith]

Didn't wanna wait anymore. Had to make Hellfire Jerky. Good few ghost plants still need to color up. Maybe they will ripen as fast as I eat them.

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[Roguejim]

Didn't wanna wait anymore. Had to make Hellfire Jerky. Good few ghost plants still need to color up. Maybe they will ripen as fast as I eat them.

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What goes in your marinade?  What peppers are those?

 

 

[madlionsmith]

 
What goes in your marinade?  What peppers are those?

 

I use a lot of stuff in my brine. Pepper list: Bhuts, Apocalypse Scorpions, 7-Pot, Scotch Bonnet, Red Hab, MOA SB, Chocolate Bhutlah, Brainstain...
Other ingredients: soy sauce, Worcestershire, liquid smoke, wild honey, apple wood smoked salt, black pepper, raw Garlic, Smokehouse jerky brine, fresh zest of nutmeg, etc.
Slice meat on slicer for nice thin perfect slabs..24 hr brine then dehydrator. [emoji2]
People love it!

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[madlionsmith]

Nobody likes my recipes.

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[PaulG]

Great looking jerky, Matt.  How long do you leave it in the food dryer?

 

[madlionsmith]

Well I cut it so thin on meat slicer that it only takes a few hours.

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[ColdSmoke]

Nobody likes my recipes.

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You better send me some so I can do a thorough review. 

 

[turbo]

I grew 7-Pot whites this year so I thought I'd take a stab at a white hot sauce.  It turned out pretty good!  It's got 7-Pot white, apple, garlic, salt, 50/50 white vinegar and cane vinegar.
 
The finished product looks like vanilla pudding

 

[Roguejim]

I grew 7-Pot whites this year so I thought I'd take a stab at a white hot sauce.  It turned out pretty good!  It's got 7-Pot white, apple, garlic, salt, 50/50 white vinegar and cane vinegar.
 
The finished product looks like vanilla pudding

Yeah, that looks killer! I'm low on sauce. Time for a FTL scotch bonnet sauce this weekend

 

[PaulG]

Turbo, that sauce looks like dessert!

 

[turbo]

This year I put a plastic tarp over my raised bed back in early November.  I wanted to see how long the peppers lasted.  The habanero variates died by the end of November, but my Rocoto and Starfish seem pretty happy.  This is a picture from yesterday.  I even pulled a few peppers...in December!!!
 

 

 

[PaulG]

Awesome that the Rocotos are
still putting out some pods!

Go PNW!

 

[Roguejim]

Hey, if any PNWer wants to take this glog over, please do. I won't be growing in 2017.

 

[turbo]

I make one for 2017.  I've really enjoyed this thread year to year