I ferment more pungent Chinense peppers in 3-5% brine for 6+ months in low temperature and then smoke them on apple+pecan wood with typical bell peppers soaked

I ferment more pungent Chinense peppers in 3-5% brine for 6+ months in low temperature and then smoke them on apple+pecan wood with typical bell peppers soaked in 15% brine for 6 hours. Then there's drying, crushing and this makes a "smoked paprika" condiment very different to store bought. Less pungent Chinenses usually go dry or are smoked and dried for later use. Less pungent Annuum peppers like jalapeño go for 3-6 months of fermentation in 2% brine and are then turned into "cowboy candy" by soft-boiling in syrup, wrapped in sugar and dried. This is my favorite candy with no fat. Left-over bacteria water is my daily probiotic and pre-workout drink addition kept in the fridge.