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Richtee
Joined: 01 Oct 2012 Posts: 7 Location: Oakland County, MI
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Posted: Thu Oct 11, 2012 8:12 pm Post subject: Chipotle powder process |
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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: 1654 Location: Austin, TX (USA)
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Posted: Thu Oct 11, 2012 8:33 pm Post subject: |
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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
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Posted: Thu Oct 11, 2012 9:00 pm Post subject: |
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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
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Posted: Thu Oct 11, 2012 11:35 pm Post subject: |
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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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