The Texas BBQ Forum

Thought I'd try my hand at dehydrating some Jalapenners. After I get them dried, I'll grind some up very fine and leave some intact to rehydrate in various dishes - - - I'm thinking that the ones that don't get fine ground should probably last a long time in the frig compared to fresh penners.

I had to take them outside after about 10 minutes on the kitchen counter, the air was gettin intense "as the Rubber Duck said to Pig Pen" - - - probably gonna be eight or more hours in the drying

OUP, I dry and grind chiles all the time. Should work out just fine. I also smoke and dry some. Chile pequins are my favorite.CF

CF, do you remove the seeds at any time or do you grind them also

I freeze the wife's home grown chillies. Might have to look at buying a machine for doing the same as you.

Russ

been 6 hours at 145 and they are still soft and pliable so I may have to shut them down at bed time and then finish up tomorrow - - - I sure don't want to have to check them all night long

been 22 hours in the dehydrator at 145, except for 8 hourse last night on 95 - - - and they're still not dried Decided to bring them in the house and put all of them on one tray instead of the 3 that they started out on - - - guess they're drying after all - - - - the aroma is less toxic now so I'll finish them inside ?maybe?

I"m thinking that the oven might be better than the dehydrator for this process


Hey, Chili Farmer, any suggestions? or do I just need to be more patient :

OUP, Jalapeno is a pretty thick chile thus lots of water. Be patient. I grind seeds and all. CF.

thanks, CF, they were still leathery when I decided to move them to the oven and finish at 170 - - - fingers crossed

I was using a dehydrator like yours and would let them go for two or three days, until they were crisp, then into the blender (careful don't smell the dust when you take the lid off) then into little bottles, (bought from sunburst bottle in CA. they sell to any one) still got several jars of Serranoes, Jalapenos some smoked and some not as I recall they are at least 10 years old, and still good, that year we had pepper plants over 6 feet tall, it was a banner year....never mind the dog she is 40 inches tall when sitting, check out the background....

my patience is wearing thin - - - - gonna let them rest for tonight and then flip a coin

I used to let mine run nonstop, not sure if that is good or bad, would think that the continual drying would be good though, maybe somebody more experienced will check in on this...

Well, they're done and it was ?fun?

When I turned the oven off last night they were still pliable and leathery but this morning they were crispy and snapped in half like a pretzel.

So it was time to grind and ST's advice about the Penner Dust was well heeded but I still coughed and sneezed like I'd been snorting black pepper.

Had enuff to fill this 4" bottle for my Oldest and then about half again left over for me. The entire process kept me from getting too bored but I think I'll just let Suckle Busters do my Texas Gun Powder from now on.

OUP, looks like it turned out good. Thats what I do with my chile pequins, shaker on the table always. Wish you would of smoked a few really good smoked flavor. CF

ChileFarmer wrote:OUP, looks like it turned out good. Thats what I do with my chile pequins, shaker on the table always. Wish you would of smoked a few really good smoked flavor. CF

thanks, CF, it sure tastes proper - - - wish you wouldn't have mentioned SMOKED - - - - now I guess I'm doomed for another batch of drying the smoked peppers I'll probably slip some in during the next low and slow cook

Thats an awful lot of work!! I just order Sucklebusters Texas gun powder!!