Brown Sugar.....

peppernoviceAugust 24, 2012

I made some powder last night. It contained my Datil cross, sweet peppers(pero farms from Wal Mart I grew this year), and garlic. I smoked these with hickory and mesquite. I then dried it last night and today. I ground them when I got home. It has heat, but no sweet. I toyed with the idea of adding a little brown sugar to the mix and using it as a pork/chicken rub. Has anyone tried this? How did it turn out? Thanks guys.

Tim

Thank you for reporting this comment. Undo
homefry319(5b NE)

I use brown sugar in my rubs all the time especially when I smoke pork butts

my main rub is brown sugar, garlic powder, onion powder, mustard powder, paprika, chili powder, a bit of cayenne powder, white pepper, and celtic sea salt( I feel like Im missing something)

the other thing you can do that turns out pretty well is mix some honey with water(1part honey 2 parts water) and brush it on your meat before layering on the season, you can also do multiple layers that way

    Bookmark   August 24, 2012 at 7:10PM
Thank you for reporting this comment. Undo
peppernovice

Your a jack of all trades aren't you Chris. Thanks, that sounds like a plan. I was wondering however, if I could add a small amount of brown sugar to the pepper powder I made so it would have a level of sweetness. I'm just worried it would clump and not store very well.

Tim

    Bookmark   August 24, 2012 at 7:41PM
Thank you for reporting this comment. Undo
homefry319(5b NE)

Haha very limited trades, but no it doesn't store well at all. I normally make the main and leave the sugar out then add a tablespoon of brown sugar per 1/2 cup of my main mix depending on how much I'm making

    Bookmark   August 24, 2012 at 9:40PM
Thank you for reporting this comment. Undo
DMForcier(8 DFW)

Brown sugar has quite a bit of water in it, which is probably what compromises storage.

    Bookmark   August 24, 2012 at 11:17PM
Thank you for reporting this comment. Undo
Armageddon

maybe if you try to thin out the brown sugar on a plate for a day to dry then add the brown sugar and peppers to the grinder at the same time just a thought never tried it myself but i do use brown sugar in a lot of my rubs & marinades

    Bookmark   August 25, 2012 at 2:00AM
Thank you for reporting this comment. Undo
peppernovice

Armageddon....Sounds like a good idea. I may try that today. It seems like if the moisture was removed from the brown sugar, everyone would get along famously. :)

Tim

    Bookmark   August 25, 2012 at 1:11PM
Thank you for reporting this comment. Undo
homefry319(5b NE)

So all brown sugar is, is raw pure bleached white sugar with molasses added so moisture would always be an issue(also that's how you can make your own brown sugar)

    Bookmark   August 25, 2012 at 3:17PM
Thank you for reporting this comment. Undo
peppernovice

Ok Chris, maybe I could try adding a little white sugar to the mix. I'm going for a powder I can use on everything that has a hint of sweetness to it. I thought adding sweet peppers to the mix would help, but all I taste is heat.

Tim

    Bookmark   August 25, 2012 at 3:40PM
Thank you for reporting this comment. Undo
homefry319(5b NE)

Yeah if you want full powder try some Marconi or pimento peppers should sweeten it enough

    Bookmark   August 25, 2012 at 3:55PM
Thank you for reporting this comment. Undo
DMForcier(8 DFW)

Hmmm. I wonder if anyone makes molasses powder ...

    Bookmark   August 25, 2012 at 4:58PM
Thank you for reporting this comment. Undo
tsheets(5)

I grind mine "as needed" and just store the dried peppers in quart bags that are stored in 1gal bags.

I can blend whatever peppers I want for whatever I am making. I usually have some left, so store that in old spice jars and label it with masking tape.

I usually have 2-3 different blends sitting in my cabinet. But, it's a small enough amount that I don't have to worry too much about it going bad.

In your case, since you already ground and mixed everything, you're kind of limited on different "blends". But, you could keep the peppers separate from other ingredients until you're ready to use them.

Also, it just sounds like you need to add more sweet peppers. As you harvest more, you can keep adding sweet peppers and just save the hot ones for something else.

    Bookmark   August 25, 2012 at 5:44PM
Sign Up to comment
More Discussions
Pepper Plant Wilting at Night
Hi All, My plant has been growing lovely, but at night...
salevene
Possible NuMex Halloween Mutation
So this year I broke out one of my dried NuMex Halloween...
Edymnion
Saving Pepper Seeds and reducing cross pollination
I'm a beginner pepper grower, and I would like to save...
thaumaturge
Progress video...
Here's a quick look at my seedlings. I'm way behind...
peppernovice
Pepper Received in Trade - Yellow Beddin???
Does anyone know of a pepper named Yellow Beddin or...
hillseeker
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™