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Recipes => Cold-Smoking => Topic started by: FunkedOut on September 12, 2015, 07:57:37 PM

Title: Smoked Chili Peppers
Post by: FunkedOut on September 12, 2015, 07:57:37 PM
The Story
I love the taste of chipotle peppers.  they are nothing more than smoked, ripe jalapeños.
From a young age, my love of heat has taken me on a journey seeking more heat than can be provided by the modest jalapeño .
On that journey, I found that I like the taste of habanero peppers much more than jalapeños.
So I thought, why not make my own habanero "chipotle?"

Fast forward to today, where I am making a batch of smoked peppers with a crop of Trinidad Moruga Scorpion peppers.  The taste is very similar to a habanero, even through they physically resemble a Bhut Jolokia, aka Naga Jolodia or Ghost pepper .
It seems hot peppers record breaking levels are advancing at a rate that is hard for me to keep up with.  My crops are usually a year to two behind in terms of what is currently listed in the Guiness book of world records.  I was reading about the Trinidad while growing Red Savina Habaneros, and now that my Trinidad plants are thriving, a new record holder has assumed the throne, the Carolina Reaper.
At any rate, these Trinidad peppers pack quite a punch and have a wonderful flavor and aroma.

The Smoke
Today also marks my first use of a new AMNPS 5x8 (https://www.amazenproducts.com (https://www.amazenproducts.com)).  I just received this unit and wanted to give it a go.  I used the pitmasters choice pellets included with the smoker tray, as I had read reviews on this board that these they are starved for oxygen in our smokers due to lack of airflow.  I was not sure if it would work and wanted to minimize my risk on investment.  I am happy to say, that it worked perfectly in my smoker, blown with the 23cfm fan.  One row of the MAZE lasted 4 hours, producing plentiful smoke from beginning to end.

The Setup
The fan was blowing into the bottom rear of the smoker.
I put the SI smokebox in place, but it was empty.
I placed the AMNPS on the floor, at the front of the smoker, to the right of the SI smoke box.
I inserted the SI cold smoke plate in the lowest position.
I positioned the meat probe below the cold smoke plate, on the left of the SI smoke box.
I used the Auber to monitor temps, but did not power the SI element.
I used the Q-MATZ from amazonproducts to keep the peppers from falling through the grates.  I've had these for a few years and they have held up great.  They are just like new, although I only use them for this purpose; cold smoking.

The Experience
I filled two grates with peppers and placed them the top two positions.
About 2/3rds of the peppers were frozen, as I harvest and freeze until I have enough for a batch.
This made the top, cold smoke chamber drop quickly to 55F, while the ambient temp was 88F.
4 hours later, the top chamber was at 104F while the lower chamber with the AMNPS hit 116F.
I can see this setup working perfectly in the winter, but may need ice bottles up top for cheese any other time around here.

The Recipe
I take the peppers (smoke is optional), rough chop them and fill quart size mason jars.  Each jar gets 2 tablespoons of sea salt.  Then I snug brand new lids and boil the jars for 20 minutes to sterilize the contents.  Upon removing the jars from the boiling water, I tighten the lids and label them with pepper variety, smoke? and date.  They then go into those two cabinet doors above the fridge for at least a year to ferment.  This really develops the flavor and unfortunately lowers the heat.  This is the main reason  I go to great lengths to start with the hottest pepper I can.  The last batch of hot sauce I made fermented for 8 years; Red Savina Habanero.
When the time is right, I crack open a jar, and mix with 5% acidity white vinegar.  Liquify, strain and bottle.
3 Ingredients: peppers, vinegar, salt.  Delicious and requires no refrigeration.

The Pictures
Title: Re: Smoked Chili Peppers
Post by: gregbooras on September 12, 2015, 08:06:39 PM
Joe,

I love chipotle peppers and had no idea the were just smoked jalapenos.....

Also, thanks for the recipe and the detail in the process of making the peppers.

Like you I like to post a recipe that others can duplicate and even sometimes improve on.

Looking forward to the pictures.

Thanks Greg
Title: Re: Smoked Chili Peppers
Post by: FunkedOut on September 13, 2015, 11:17:03 AM
Good deal, Greg.  Glad I could share something of interest.
Title: Re: Smoked Chili Peppers
Post by: DivotMaker on September 13, 2015, 08:04:39 PM
Whoa, Joe!  I started sweating while reading your description, but had a melt down when I saw the pics!  I have a friend I thought of, when I read your text.  He was the same way, and started a garden with every level of pepper, in order to "train" his taste buds!  He made it to Habanero, but never past that.  I was still in awe... :o
Title: Re: Smoked Chili Peppers
Post by: FunkedOut on September 13, 2015, 10:00:48 PM
I usually wait until the house is empty to chop these peppers.
If I chop them while anyone else is home, the coughing starts as soon as I open the lid on food processor.
I've been known to make due in the garage, but it's been real hot lately.
No matter what, gloves are a must!

Here's a short scale off the top of my head for reference:

Scoville UnitsPepper Variety
          500Bell
       1,000Poblano
       5,000Jalapeño
   100,000Cayenne
   250,000Average Habanero
   577,000Red Savina Habanero
1,000,000Bhut Jolokia
1,200,000Trinidad Moruga Scorpion
2,200,000Carolina Reaper
Title: Re: Smoked Chili Peppers
Post by: DivotMaker on September 14, 2015, 08:40:33 PM
I like you, Joe, but there may be something very wrong with you. :o   LOL!   ;D ;D ;D
Title: Re: Smoked Chili Peppers
Post by: jcboxlot on September 14, 2015, 09:04:52 PM
+1  haha
Title: Re: Smoked Chili Peppers
Post by: AlinMA on September 24, 2015, 09:51:11 AM
Joe,

I love chipotle peppers and had no idea the were just smoked jalapenos.....


Thanks Greg
Hi Greg, Seeing that you like Chipotle peppers....you might want to give this a shot! Good flavor especially if you marinade over night.

Al
 
Title: Re: Smoked Chili Peppers
Post by: Durangosmoker on September 25, 2015, 12:13:14 PM
Joe,

I've made hot sauce in a similar way, but have one question for you:  you say that you "boil the jars for 20 minutes to sterilize the contents.  Upon removing the jars from the boiling water, I tighten the lids and label them with pepper variety, smoke? and date.  They then go into those two cabinet doors above the fridge for at least a year to ferment." 

I"m just curious how you get the fermentation started once the contents have been sterilized?  When I did it, I just chopped the peppers (assorted varieties), added salt and some spices, and let them ferment on the counter for a month in a jar with an airlock to let out the carbon dioxide.  When done, I added some white vinegar, and put into the fridge.  Turned out great. Ill have to try it with smoked peppers once I'm done with this batch.
Title: Re: Smoked Chili Peppers
Post by: FunkedOut on September 25, 2015, 09:19:43 PM
It's a passive process, once the boiling is done.  Perhaps not all the bacteria dies, only the harmful ones?  Not really sure on the biology here, I just took a lead from Tabasco's process.  They place their mash in oak barrels and seal off the air with salt.  I believe they use a 3 year process.
All I know is that when I do open it up for making the sauce, at first, there is a whiff of cheese-like smell that quickly dissipates.  Then the peppers aroma is all that is left.
I don't bother refrigerating my sauce when I'm done.  Use the 5% acid vinegar and you'll be good.

Wait until you try the smoked pepper sauce.  It's not for everything, but you'll put it on everything for the first few weeks!