I'd have to say I don't think it's all that hot, Scoville unit-wise.

I think more of the heat comes from black pepper, less from cayenne. I also think it has a ton of paprika, possibly smoked paprika, contributing to that red color.

Oh, for 4 hours of kitchen time to try again! Since the first batch I have been inundated with relative visits (though that was fun too), choir solos, ranch projects, and this weekend I'll be working too. Darn! At least Labor Day weekend looks promising.