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smoking and fermenting peppers

post #1 of 18
Thread Starter 

howdy - anyone taken peppers like fresno chilies and then smoked then following by a pickle or fermentation?

post #2 of 18

If you do facebook look into a group called The Salt Cured Pickle.

 

mjb.

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post #3 of 18
Quote:
Originally Posted by teamfat View Post
 

If you do facebook look into a group called The Salt Cured Pickle.

 

mjb.

 

I know The Salt Cured Pig on Facebook but I just tried doing a search for The Salt Cured Pickle and don't find anything.

post #4 of 18
Never smoked or fermented, but pickled Fresnos. Even dried them, which some say can't be done.
post #5 of 18
Oh, but in hindsight I did ferment Fresno - if you consider fermenting for hot sauce. Still have some of the Fresno hot sauce. Awesome stuff on fried chicken!

but never smoked one. I guess that might b an interesting variation of a chipotle.
post #6 of 18

I have smoked and dried a number of different chiles, from jalapenos, poblanos and cayenne.  All hold the smoke well, dried beautifully and tasted great.

post #7 of 18
How long in the smoke, Pete? Alway dry afterward or. Have you ever preserved in an adobo?
post #8 of 18

I've never tried preserving in adobo, always dried as the smoking process already starts the drying.  I will usually smoke them at about 115-125°F with a light smoke (so not to overpower them) for about 2-3 hours.  You could do shorter, with heavier smoke but like I said I use it as a way to start the drying process, then I'll finish in my dehydrator.

post #9 of 18

Maybe it isn't a public group.

 

https://www.facebook.com/groups/TheSaltCuredPickle/

 

 

mjb.

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post #10 of 18

Smoking them shouldn't be an issue. 2 or 3 hours at 200 deg. I usually continue to dry/dehydrate after smoking, but I don't see why you wouldn't be able to pickle them after. Good luck!

post #11 of 18
Quote:
Originally Posted by ericslomski View Post
 

Smoking them shouldn't be an issue. 2 or 3 hours at 200 deg. I usually continue to dry/dehydrate after smoking, but I don't see why you wouldn't be able to pickle them after. Good luck!

 

I think 2 to 3 hours at 200°F is too high a heat.  You will, possibly, end up cooking them and turning them to mush.  The smoking needs to be done at a lot lower temperature.

post #12 of 18
Quote:
Originally Posted by teamfat View Post
 

Maybe it isn't a public group.

 

https://www.facebook.com/groups/TheSaltCuredPickle/

 

 

mjb.


Thanks, teamfat.  It is a closed group but with your link I was able to join.

post #13 of 18

I need to run to the store for a couple items, maybe I'll get some peppers and do a cold smoke this evening. The smoking might kill the itty bitty bugs that power the salt brine fermentation, might have to do that part with a mix of fresh and smoked.

 

mjb.

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post #14 of 18

 

Fresnos, habaneros, jalapenos - we'll see what happens.

 

mjb.

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post #15 of 18

 

About 15 hours of a light cold smoke over 3 days. Will put these pups in a brine tomorrow, along with a couple of fresh ones, maybe garlic, and see what they look and taste like when we get back from Phoenix on Monday.

 

mjb.

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Food nourishes my body.  Cooking nourishes my soul.
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post #16 of 18

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.

Food nourishes my body.  Cooking nourishes my soul.
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post #17 of 18
Fresno peppers pickled, not fermented.

post #18 of 18

@teamfat I'll be interested in how they taste in a few more weeks.  I'm not surprised that the brine pulled out a lot of the smoke flavor, but I'm wondering if it might not make its way back in somewhat as those peppers continue to sit in the brine.

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