FunkedOut
Member
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). 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
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). 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
