Thanks for the tips, I've dried full fermented peppers to use in spices but when I strain I always end up throwing away the leftover gunk, I'll definitely save and dry this time.
As for the brine, I use it in stir fries and stuff like that but I've never re-used it for brining purposes. I think the stuff that comes out of my peppers could be a bit too spicy to use to brine a bird, but I bet if I mixed it with regular ol' salt water to dilute it would be pretty tasty
