You can just use your old fashion blender or food processor using the "Pulsate" option. That is how I do it.
You might screen the chunky ones and re do it.

Seysonn

but now I want to make the commercial replacement, and I'm wonder what all everyone else uses.

I use dried Cayenne for my "Home Brewed Pepper Shaker".

I smoke, dry, and make various blends from any and all peppers that get red ripe, along with some yellow, orange, and soon to be white superhots too.

I buy large red bells when on sale to use as a base pepper, then blend in some of everything else I grow to make various heat levels... usually mild, medium and hot in both powders and flakes.

For smoke, I use hickory and sometimes oak together. Many like pecan. Some like mesquite (I don't). Four hours of smoke at low temps (125 to 140) is enough, then switch to electric heat at the same temps until completely dry, usually overnight.

Ps, No matter whether you're smoking peppers or meat, don't apply the smoke until the surfaces are no longer moist/wet. I leave my vents wide open for the first hour of electric heat to dry them out, then switch to a hibachi with several ashen charcoals and overnight-soaked hardwood to get the smoke rolling.

This method will give you that perfect pink 1/4" deep smoke ring in your meat (since smoke won't penetrate wet meat/peppers until dry) while not leaving you with a wet off-tasting smoke flavor (image the smell of a burned out building after the fire has been put out). I know a venison sausage maker that doesn't understand this principle and his all-electric wet-smoked sausage tastes just like that building. Yuk.

Anyway, I like the pepper blends. Maybe some here can be more specific with what individual peppers types make their favorite flakes and powders, I just haven't gone that route, yet.

This post was edited by mecdave on Wed, Jan 14, 15 at 19:18