Recipe by Smokai
Smoked Peppers are so versitie, you can hot smoke them quickly for tasty salads, pasta dishes and dips or cold smoke long and slow until they are completely dry and grind them as a powdered ingredient for a great many rubs and recipes including smoked sausage.
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- Fresh whole peppers (hot or not!)
There are many ways to smoke peppers. They can be smoked fast and hot or very long and slow.
If you are intending to dry them out completely for grinding we advise you split them to assist in the drying process. This also helps them take on a smokier flavor.
If you want to store them unrefigerated for any length of time its important they are completely dry, failing this will result in mouldy or flavorless product.
If you are hot smoking your peppers and not intending to dry them out you can choose to leave them whole or split them.
Spread you peppers out on smoking racks and smoke as follows
HOT SMOKED PEPPERS
Preheat your smoker to 100 Deg C.
Hot smoke 100 Deg C. 1-2 hours Medium to high smoke depending on desired smokieness.
COLD SMOKED PEPPERS
Warm smoke at 50 Deg C. for upto 48 hours or until completely dry low smoke.