So the cold smoked peppers go into a 4% brine. Here's what they look like now: Most certainly fermentation is occurring. Pop off the loose fitting lid and you get a BIG hit of smoke. Take a taste of a pepper, not much smoke. Seems the brine pulls the smoke flavor out of the pepper, I guess. Think I might hot smoke a batch of jalapenos this weekend, mince them and these peppers and do a mash rather than continue with whole chilies. mjb.
4/15/16 at 11:01pm