Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Dehydrating => Topic started by: nepas on July 09, 2014, 12:30:39 PM

Title: Datil Peppers
Post by: nepas on July 09, 2014, 12:30:39 PM

Got a few picked from my mobile garden.

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/datil2.jpg)

Split and ready for the dehydrator.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/datil1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/datil3.jpg)

Title: Re: Datil Peppers
Post by: drholly on July 09, 2014, 12:36:57 PM

Looks like they are going to be very good!

Title: Re: Datil Peppers
Post by: TMB on July 09, 2014, 12:43:54 PM

Can't wait, really like peppers

Title: Re: Datil Peppers
Post by: sliding_billy on July 09, 2014, 01:30:32 PM

Those are beautiful.

Title: Re: Datil Peppers
Post by: muebe on July 09, 2014, 02:11:34 PM

Need to make some death dust myself with smoked/dried habaneros.

How is the heat level on those Rick?

Title: Re: Datil Peppers
Post by: nepas on July 09, 2014, 02:38:41 PM

Quote from: muebe on July 09, 2014, 02:11:34 PM

Need to make some death dust myself with smoked/dried habaneros.

How is the heat level on those Rick?

Looks like anywhere from 100.000 to 300.000 on the scoville chart

Title: Re: Datil Peppers
Post by: Las Vegan Cajun on July 09, 2014, 03:48:57 PM

Quote from: nepas on July 09, 2014, 02:38:41 PM

Quote from: muebe on July 09, 2014, 02:11:34 PM

Need to make some death dust myself with smoked/dried habaneros.

How is the heat level on those Rick?

Looks like anywhere from 100.000 to 300.000 on the scoville chart

That's getting a little warm.  ;)