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Thread: Hot Pepper Sauce

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    I pretty much taught myself how to cook. A couple books I have are about the "chemistry" of cooking and what to do if things go wrong. And you will have to wait until after the move to get titles and authors. Having those encouraged me to experiment a lot more.

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    Quote Originally Posted by MrsInor View Post
    NOnoNOno!!!!!! I do NOT need any more books right now. Do not post any good books until after August 15 PLEASE. I am so effing tired of packing boxes I just may set the house on fire.
    HaHaHa! Don't do that 'till AFTER the closing!
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    Well I jumped in and started a batch of peppers fermenting. I used a mix of peppers so I'm not trying to make a real butt burner. I did weigh everything so I have an idea of what is in the bath. Right @ 12 lbs of peppers. I have read different recipes fermenting 1 week to 6 months. I plan to wait at least 3 months. As I still have jalapenos I considering doing a green jalapeno sauce. I know they make one just never tried it. Now it wait and see!!

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  6. #24
    Are you doing them in crocks ?

    Lacto (salt) fermenting?
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    The first one I done in a crock. I plan to do the second in a glass pickle jar. Yes with the salt fermentation. I put a small amount of garlic to see how it does. I read that the flavor intensifies so I'm going easy on it for now. I would like to give it a hint of smoke but not sure how to do it. Will experiment when its done.

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    Quote Originally Posted by Broncosfan View Post
    The first one I done in a crock. I plan to do the second in a glass pickle jar. Yes with the salt fermentation. I put a small amount of garlic to see how it does. I read that the flavor intensifies so I'm going easy on it for now. I would like to give it a hint of smoke but not sure how to do it. Will experiment when its done.
    Update on the sauce?
    And don't be vague, damnit.
    just kidding friend.,
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    Quote Originally Posted by Deebo View Post
    Update on the sauce?
    And don't be vague, damnit.
    just kidding friend.,
    Actually its still fermenting in the crock both batches. Both batches look good but I think the green jalapeno will be the best. Age is supposed to make it even better. I should get to it later this month.

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    Update

    I wasn't happy with my results. Just didn't that I had it right. Didn't seem spoiled but still my first time made me a little hesitant so dumped it. I will try the EASY Fermentor that has special lids that work with canning jars. I plan to use 1/2 gallon jars. Smaller batches will make it easy to try different ingredients and make different sauces. In a 5 gallon crock it was a little hard to handle. The two batches that I made in the refrigerator turned out great. So at least I have an idea of what I can expect. I will make a batch when the first jalapenos are ready and update later.
    Last edited by Broncosfan; 01-16-2018 at 07:24 AM.

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    I'm at it again. I just finished starting a batch using the Easy Fermentor. I'm using a half gallon jar and its close to 3/4 full. I didn't get real creative on this one just Tabasco peppers and garlic. I did smoke the peppers with some cherry that we cut down eariler in the year. I have one more lid so I might get a little creative with the next batch

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    Quote Originally Posted by Broncosfan View Post
    I'm at it again. I just finished starting a batch using the Easy Fermentor. I'm using a half gallon jar and its close to 3/4 full. I didn't get real creative on this one just Tabasco peppers and garlic. I did smoke the peppers with some cherry that we cut down eariler in the year. I have one more lid so I might get a little creative with the next batch
    Not saying you did it wrong... But one thing I did find with smoking with cherry, if the wood is not fully seasoned it does impart a bitter flavor. If you find a more bitter flavor than you are after, just try aging the cherry more. But, bitter is not alway bad either. (Hence my love for IPA beer.)
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