I just made another batch of mushroom and pepper spice. A quick suburban foraging run for Slippery Jacks, some jalapenos (or whatever other spicy peppers you find in the garden, market, etc.) and a little tomato. A couple trays of chips in the Big Chief smoker, then to the dehydrator. After it's dry, I grind it and keep it in a Mason jar. It's an amazing smoky, earthy spice for adding to BBQ rubs, in sauces, eggs...