Well, I had a tough patch getting some true Ghost Peppers this year. I purchased the plants from a local greenhouse - but they were cross-pollinated - looked a bit like a Ghost Pepper but were sweet and no heat...
So, ordered some Ghosts from www.peppersbymail.com. Nice guys, sent me a bunch of Ghosts that were tasty and hot...
Anyway, I needed a batch for the kids, friends, co-workers etc. that I have been giving this fine condiment to for the last few years.
So far, looks promising!
Ok, I always use Himilayan Salt, course ground. I purchase the 2 lb. bag and smoke the salt on a big tray. Usually when I am doing brisket and/or ribs. I like to put the salt through 2 smoke sessions - they don't absorb too much since they are dry. BTW, using a KBQ as the smoker ;-)
Last weekend I took some of my homegrown garlic, the mail order Ghosts and the already once smoked salt and put them in the KBQ with my pastrami.
Looks good! Here is the pre-smoke - around 2 dozen Ghosts, 6 garlic and about 2 lbs of smoke once salt
Post smoke - smelled great!
Now, off to the dehydrator for the final drying. The peppers are pretty dry, but garlic takes days!!!
Put the smoked salt back into the plastic bag they came in - I like to let it mellow a few days.
In a few days I will course grind the peppers and garlic and mix with the smoked salt.
Should be a good year!
So, ordered some Ghosts from www.peppersbymail.com. Nice guys, sent me a bunch of Ghosts that were tasty and hot...
Anyway, I needed a batch for the kids, friends, co-workers etc. that I have been giving this fine condiment to for the last few years.
So far, looks promising!
Ok, I always use Himilayan Salt, course ground. I purchase the 2 lb. bag and smoke the salt on a big tray. Usually when I am doing brisket and/or ribs. I like to put the salt through 2 smoke sessions - they don't absorb too much since they are dry. BTW, using a KBQ as the smoker ;-)
Last weekend I took some of my homegrown garlic, the mail order Ghosts and the already once smoked salt and put them in the KBQ with my pastrami.
Looks good! Here is the pre-smoke - around 2 dozen Ghosts, 6 garlic and about 2 lbs of smoke once salt
Post smoke - smelled great!
Now, off to the dehydrator for the final drying. The peppers are pretty dry, but garlic takes days!!!
Put the smoked salt back into the plastic bag they came in - I like to let it mellow a few days.
In a few days I will course grind the peppers and garlic and mix with the smoked salt.
Should be a good year!
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