I picked all the remaining Maule's Red Hot cayennes (left, below), and Anaheim-type peppers.
And I picked whatever yellow(ish) hot peppers I could find, and added them to what I had in the fridge.
The yellowish ones are Brazilian Starfish, Hot Lemon, and Habaneros. They went into a separate batch. The red ones joined the cayennes in another batch, and the Anaheims made their own batch.
I fired up the smoker and did the three batches consecutively. The last batch was the Anaheims, which were joined by some thin pork chops. Boy did those taste great! Each batch took 1 1/2 to 2 hours. Some came out crisp, others were leathery.
The next day The Kitchen Goddess finished drying them in the oven. It made the kitchen smell like a campfire, but it was woodsy and pleasant!
Then, using a new dedicated spice mill, she ground up the separate batches to make the finished product, smoky hot chile powder. While she was at it, she ground up our dehydrated garlic (in the back below).
I'd say the results were a success! I had been thinking I grew way too many peppers this year, but with this and the hot sauces it seems like the right amount after all.
TKG got an enhancement to her hand-cranked "Wondermill Jr." grain mill. It's a socket that replaces the handle with the ability to use an electric drill. She was able to grind up some of our dried corn in a fraction of the time and with no stress on her shoulder. Here are different cornmeal grades running from coarse to very fine.
That's really all to report this week. We still have not had a frost, but I'm starting to remove all the tomatoes, peppers, and eggplants anyway. Thanks for reading!