Got four good size pequin plants, been picking peppers for a couple months. About to make another batch of smoked dried pequin seasoning. Step one, air dry peppers and fire the pellet smoker. Disclaimer-I don’t have a pellet smoker. I’ll take pix as the process evolves and if I can get them to load. I let them dry out for days after I smoke so they are good and dry when I grind.
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Firing up custom pellet smoker for chili pequins
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Picking them is a pain, by the pound would be good if they were fresh. Gives me time to drink, pick and drink again. I smoke about 175-200 put them in the pit and let the fire burn out after about 3 hours. I leave them in the pit for a couple days to finish drying out. It doesn’t hurt them to air out. Great hot Smokey flavor. Good on beans meats chili tacos salad anything really.
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Originally posted by txhunter-1 View PostGot 3-4. The one by the fence is the smallest. They produced late this year. I could pick for hours every couple days. I usually leave the red ones on the plants, birds pick them and make more plants for me.
My plant that I harvest won’t let me pick green ones, they have to be bright red before they’re ready to pick. Strange how plants are different, another one I have only produces BB size peppers so I’m pulling it up. I’ll agree it’s the best seasoning for everything.
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