Does anybody have 10 to 12 ghost peppers that I could have so I could make pepper salt? I will be more than willing to pay shipping.
Thank you in advance!!
Steve

I'd be willing to share some Death Spirals - I just put 31 in my dehydrator! They are the only superhot I grew this year, that is around the same heat as bhut jolokia, maybe a little hotter when I tried it, but I think actually has a better flavor than the other superhots I've grown. If you're looking to crush them for the salt, it was would probably be cheaper to ship flattened a little in a flat envelope, like we usually get seeds in, rather than a box.

There is no way I was using all these! This is the 3rd bunch I've picked, from just one plant!

I appreciate your offer Pepperhead!! I’ll get you my address.
Steve

So how do you make pepper salt? Just add the crushed peppers to salt?

I have a pal, an outstanding gardener considering the location (Ironwood, MI) who raised Carolina Reapers in 2020. For reasons which may become painfully clear after reading the below, he couldn't give them away.

"As hot as the Ghost Pepper is, the Carolina Reaper has more than double the spice of the ghost pepper at its hottest. The ghost pepper tops out at 1,041,427 Scoville Heat Units (SHU), and the Carolina Reaper can reach up to 2.2 million Scoville Heat Units (SHU)."

It's likely his shortcoming, but The Gotch (a Sweet Pepper guy if there ever was one!) can't handle "heat" beyond that of the Roulette Hybrid https://all-americaselections.org/produ ... %20flavor! (a Poor Man's Anaheim), and a damn fine container Pepper!

The Gotch

Here’s Robs recipe for the salt.

OOOOH! Now I want a smoker!

It’s incredibly good. Have to be careful with it but the flavor is intense.

Steve

I think I'm going to overwinter my carolina reaper plant. The plant is huge and is loaded with flowers now but the season is almost over. I think I picked a total of five peppers.

Ok,
2 TBSP dehydrated pepper from the garden
Is this the entire pepper split and dehydrated? Or seeds and pith removed?

I could try this with some habs.

@Spike I'm pretty happy with a masterbuilt electric, if it comes to that. Mine is a 130B from 5 years back or so. 130 series is 30". I should have got a 140 series, 40", for more room for bologna. The bottom 10" or so of either is occupied by the heater and such, so 10" higher makes 50% more cooking space. I use mostly pear wood from our tree trimmings each winter, shredded, and I burn that in a separate smoke tube so I can cold smoke. The smoke generator on the smoker itself runs off the heater, so a masterbuilt or similar electric won't work well at low temps.

JRinPA wrote: ↑Tue Oct 12, 2021 8:51 pm Ok,
2 TBSP dehydrated pepper from the garden
Is this the entire pepper split and dehydrated? Or seeds and pith removed?

I could try this with some habs.

I did remove the seeds and some of the pith but you can leave them in if you want. I also made some jalapeno and granulated garlic salt that isn't bad either so habs would work great too. Any pepper that you like the flavor of will work and it's easy to adjust how hot you want it by adding more or less dried pepper flakes.

Thanks, I thought that was your avatar. Youtuber, I didn't realize.

I wonder if it might be good to add some lime juice to the initial mixture, kind of like Tajin seasoning. It sounds delicious without it, though!

Thank you Pepperhead! I received the peppers and hopefully I'll be making some salt this weekend.
Appreciate it!!

I'll be waiting to hear how they go!