I forgot to load the photos yesterday, on how I grind my dehydrated hot peppers. I also use this method for grinding other dried foods, like garlic powder or onion powder.
I have an electric coffee grinder that I specifically use for this purpose. The inner piece is removeable, making it easy to wash for the next use, and the cord winds up, and is stored in the lower inside of it.
I use mini funnels to pour the ground hot peppers into a spice jar or recycled glass jar. The color and flavor of our "Fire Powder" varies due to the mix of hot peppers.
I mentioned making a new "medicinal" and here it is . . .
Garlic Honey. You fill your jar about halfway with cloves of garlic (instructions say add how many you want on most that I have read), fill the jar with raw honey and cap it. You have to burp the jar daily for about 2 weeks. Some instructions say to flip the jar each day to coat the garlic with the honey.
Need a boost? Take some honey. Feeling sick? Eat the garlic.
I'll let you know if this was worth making or not. Raw honey is not cheap around here. Have you made and utilized garlic honey? I would love to hear your feedback on it. I'm late on getting winter medicinals made, but back at it now.
Speaking of medicine and illnesses, we did have covid. We are finally back to feeling somewhat "normal." There were employees going to work with covid, and not staying home, so the spread continued after my husband stayed home. I guess these people were not showing many signs, but enough to know they should have stayed home.
Moving on to some chit chat . . .
We discovered a butcher with non-gmo/free range/no antibiotics within a 2 1/2 hour drive from our homestead. We picked up a turkey tenderloin, 1 # sausage, 1 # ground beef, and a slice of smoked ham.
We have already tasted the turkey and it was delicious! We are talking a real turkey tenderloin. Not that stuff at the grocery store they pump with sodium.
We have also tried the sausage. It does contain brown sugar, but it is not anywhere as sweet as what you buy in grocery stores, and it tastes almost like they smoked the meat for it. We have also now tried the ground beef by grilling burgers. The ham will be part of today's breakfast. We will be taking a cooler back before winter, and stocking up.
It's a small locally owned business in the Amish community. They only accept cash/check, and are closed on Sunday. We are looking forward to a trip to re-stock now. We may try other cuts of their meats as well. They do cut their bacon thick, which we are not a fan of (thick cut), but we my try it after another trip there.
