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
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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)
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Looks like they are going to be very good!
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Can't wait, really like peppers
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Those are beautiful.
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Need to make some death dust myself with smoked/dried habaneros.
How is the heat level on those Rick?
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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
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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. ;)