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Chipotle powder process

 
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Richtee



Joined: 01 Oct 2012
Posts: 7
Location: Oakland County, MI

PostPosted: Thu Oct 11, 2012 8:12 pm    Post subject: Chipotle powder process Reply with quote

Mr. Smokin Lee set me up with a BOATLOAD of peppers…Japs and Serranos. The Japs are already Mrs. Gunslinger's relish…MMM!
The Serranos are about to become Chip powder :{)



The dragonfly came free in the Serrano shipment :{)




And into the sausage machine for some smoke and dehy… yummmm!



Getting closer. Combined 2 racks to 1 here, and the wettest ones alone on top. I'll expect perhaps 3 OZ powder out of 5 pounds of peppers. Next time you ask why pepper spices are so expensive.... this is why. The BTU's and time required to evap that water... HUGE.

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Michael Chu



Joined: 10 May 2005
Posts: 1622
Location: Austin, TX (USA)

PostPosted: Thu Oct 11, 2012 8:33 pm    Post subject: Reply with quote

Wow, this is definitely enlightening. Once fully dehydrated, do you just run it through a blender to make the final powder?
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Richtee



Joined: 01 Oct 2012
Posts: 7
Location: Oakland County, MI

PostPosted: Thu Oct 11, 2012 9:00 pm    Post subject: Reply with quote

Michael Chu wrote:
Wow, this is definitely enlightening. Once fully dehydrated, do you just run it through a blender to make the final powder?

Actually I will probably use my meat grinder for a rough cut to deal with the seeds a bit. Blenders/coffee mills seem to have a hard time with them. Then blend/mill to finish.

BTW grapevine is the wood of choice for the smoke. Interesting "nose".
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Richtee



Joined: 01 Oct 2012
Posts: 7
Location: Oakland County, MI

PostPosted: Thu Oct 11, 2012 11:35 pm    Post subject: Reply with quote

OK mostly dry...onto a tray into a 200° oven. Were 6 hours in the smoker. Hey 540 calories per gram heat of evap ain't chump change...

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