The heat activated fan is a gentle blow and would do a good job moving smoke and equalize temperatures. Great idea.

Ahh. I now understand the question. I’ll have to try it. Thx for explanation.

I’m not Brian, but being nosy sort will interject an answer. I have two which I bought on line (Amazon I think). I use atop my wood stove to send heat around the room. They are silent and I never worry about turning them off.

Try Googling “heat activated fan”.

Well, beekeeper84, If I can win the Walton’s dehydrator I would consider the chile. At this point I just bought a roaster so the dryer is off the table for the moment. I’ve been roasting/freezing peppers of all sorts for my local community free lunches and dinners. We take farmers’ donated peppers, (mostly mild because this is North Carolina and they do not understand the beautiful effects of heat!) roast and freeze for later use in dishes for weekly (when we resume) meals. This save a lot of money when peppers are not in season around here.

BryanM

The condition is called alpha-gal, transmitted by the lone star tick, and has various results which may include allergy to food from mammals. More info at tbcunited.org.

BryanM

The condition is called alpha-gal, transmitted by the lone star tick, and has various results which may include allergy to food from mammals. More info at tbcunited.org.

I think I’ll need pictures.
Yes, for sure I will.

Ahaa! Good points, both! Guess I should have more experience with smokehouses… and fan technology… I’ll just quietly sneak away now…

I’m not Brian, but being nosy sort will interject an answer. I have two which I bought on line (Amazon I think). I use atop my wood stove to send heat around the room. They are silent and I never worry about turning them off.

Try Googling “heat activated fan”.

The heat activated fan is a gentle blow and would do a good job moving smoke and equalize temperatures. Great idea.

That is similar to the way I have seen it done in New Mexico at a Matanza. There, of course, they cooked the chicaronés in it before putting it into jars.

Jonathon
Re rendering vs. purchase: Here in NC, hog raising country, rendered lard of seemingly good quality is readily available. It just occurred to me however, to question the difference of lard from a commercially raised animal vs. a “home grown” beast. Anyone have an answer?

No pheasant here in pork country. Just pig parts.

Well, beekeeper84, If I can win the Walton’s dehydrator I would consider the chile. At this point I just bought a roaster so the dryer is off the table for the moment. I’ve been roasting/freezing peppers of all sorts for my local community free lunches and dinners. We take farmers’ donated peppers, (mostly mild because this is North Carolina and they do not understand the beautiful effects of heat!) roast and freeze for later use in dishes for weekly (when we resume) meals. This save a lot of money when peppers are not in season around here.

I’ve not tasted the seasoning under discussion. I have only once seen the dried green chile, always the red. I keep 20+ lbs of frozen, roasted green Hatch chile in my freezer for frequent use; I was thinking the questioner might be using these in his sausage.

At some point I may try this seasoning pack on five lbs to give it a taste.