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Old 11-28-2016, 11:20 AM   #51
IkemanTX
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Originally Posted by Aggiebow88 View Post
I have been playing with hot sauce for several years; growing, fermenting, aging for 2-3 years then processing into final sauce. I have migrated from the Habs and Tabasco to a combination of cayenne, Serrano and jalapeno. TONS of flavor and a nice comfortable heat level. I think I finally have to close to where I want it. Friends have tried to get me to sell but there are SO many on the market now.

I have 5 gallons of mash from '14 waiting to be processed which will yield about 15 gallons of hot sauce.


You adding that much vinegar, or doing a vinegar/water combo? I do a lactobacillus culture to kickstart the fermentation, cuts MONTHS off my fermentation time.


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Old 11-28-2016, 11:20 AM   #52
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This sauce has lots of Serrano peppers too! Also home grown.


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I grew a mess of Serrano peps last year, they did better than the Jelps.

Some of those Serrano's get freakin hot.

The only time I go beyond the Serrano, is when we boil crawfish.

Once the mild ones are done my brother and I throw a few Habaneros in the pot for a few batches of HOT crawfish
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Old 11-28-2016, 11:24 AM   #53
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Ike what are you doing with the peppers and apples?


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Old 11-28-2016, 11:41 AM   #54
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Ike,
combo of white vinegar, red wine vinegar, water, Worcestershire sauce, and assorted seasoning (garlic, onion, salt, sugar, etc.).
I use a starter culture as well and it "ferments" or gets to a safe pH (<4.0), in a matter of a couple days. I then age it for 2-3 years.
I have found the aging really helps develop additional flavor. I have a quart of mash left from, I think 5 years ago (will have to look again), that is just heavenly to open and smell every once in a while......

Last edited by Aggiebow88; 11-28-2016 at 11:43 AM.
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Old 11-28-2016, 11:46 AM   #55
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Ike what are you doing with the peppers and apples?


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The apple produces ethylene gas which speeds the ripening of the peppers.


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Old 11-28-2016, 11:47 AM   #56
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Great pic, that plant is loaded!

Still..

Nope.
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Old 11-28-2016, 12:01 PM   #57
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Quote:
Originally Posted by Aggiebow88 View Post
Ike,

combo of white vinegar, red wine vinegar, water, Worcestershire sauce, and assorted seasoning (garlic, onion, salt, sugar, etc.).

I use a starter culture as well and it "ferments" or gets to a safe pH (<4.0), in a matter of a couple days. I then age it for 2-3 years.

I have found the aging really helps develop additional flavor. I have a quart of mash left from, I think 5 years ago (will have to look again), that is just heavenly to open and smell every once in a while......


That funky smell is so amazing, isn't it. Heavenly is the perfect description. I don't have the patience to wait 3 years for sauce though, I eat too much of it.
Yours sounds like it is on the more savory side, whereas mine shoots for a sweet undertone. Once it is ready, I'll swap you bottles so I can try some of yours.


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Old 11-28-2016, 12:01 PM   #58
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I'd like to try a bottle. Can't be any worse than what the cleaning crew brings in here.
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Old 11-28-2016, 12:41 PM   #59
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Quote:
Originally Posted by Aggiebow88 View Post
Ike,
combo of white vinegar, red wine vinegar, water, Worcestershire sauce, and assorted seasoning (garlic, onion, salt, sugar, etc.).
I use a starter culture as well and it "ferments" or gets to a safe pH (<4.0), in a matter of a couple days. I then age it for 2-3 years.
I have found the aging really helps develop additional flavor. I have a quart of mash left from, I think 5 years ago (will have to look again), that is just heavenly to open and smell every once in a while......
I never knew you could ferment hot sauce like that. Interesting.

As for this thread, man those are some hot peppers you are using Ike! A bit out of my taste bud league I do believe.
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Old 11-28-2016, 01:08 PM   #60
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Originally Posted by IkemanTX View Post
That funky smell is so amazing, isn't it. Heavenly is the perfect description. I don't have the patience to wait 3 years for sauce though, I eat too much of it.
Yours sounds like it is on the more savory side, whereas mine shoots for a sweet undertone. Once it is ready, I'll swap you bottles so I can try some of yours.


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sounds like a deal
let me know
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Old 11-28-2016, 01:11 PM   #61
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Don't take this wrong but you are nutz
LOL Charles, a little dab will do ya!
I backed off the heat on mine over the years because not many people could eat it.
I am about flavor with a significant kick!
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Old 11-28-2016, 03:19 PM   #62
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^^^^ bingo. Too many guys try to go right into too high of percentages on the really hot peppers. I've found when it comes to ghost pepper, about 1/4 of the mash can be ghost before you really start losing people.


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Old 11-29-2016, 05:34 AM   #63
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Don't take this wrong but you are nutz
You durn sissy!
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Old 11-29-2016, 05:57 AM   #64
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I have 2 physical reactions to anything remotely warm. The last time I ate a sliver of a jalapeno pepper I started sweating really bad. Then the next day you will hear screams coming from the bathroom. No thanks.
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Old 11-29-2016, 09:58 AM   #65
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Well, it looks like I will be doing a green sauce this year as well. Took down the last of the pepper plants and ended up with a 5 gallon bucket overflowing with unripened ghost peppers....
now to come up with another recipe.. :-)


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Old 11-29-2016, 11:34 AM   #66
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I'd like to see what the insides of some of y'alls stomachs look like. This Texas boy likes regular old hot sauce but anything hotter than that burns my stomach (and other tender organs) bad.
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Old 11-30-2016, 10:03 AM   #67
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Well, I was wholly underprepared to make this amount of sauce this year. Just including the green ghost peppers, I ended up with 8.5lbs, or 2 gallons finely chopped. I don't have the fermenter space, nor do I want to buy the 45lbs of other peppers needed to keep the recipe true, so I will be freezing most of it. I'll only be making about 5 gallons of mash today. And the rest will have to wait.
The red sauce was the original goal of growing all these, and even that batch will have to wait for another day.


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Old 08-18-2017, 09:08 PM   #68
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Well, after freezing my stock of hot peppers last season, our deep freeze went out. We lost all the peppers, 4-5lbs of blueberries, 5lbs of blackberries, 60lbs of venison, 20lbs of fish, 45-50lbs of home grown beef, 5lbs of trout, some salmon, and lots of things out of the garden.

My hot pepper crop has finally come in over the last few weeks, and I put together a couple more sauces.
I still have the bucket of green sauce aging, and it makes one hell of an enchilada sauce.
Added to that is what will end up being over 6 gallons of ghost pepper and over 2 gallons of Carolina Reaper sauce. That doesn't even count the peppers that will come in the fall, or the 2lbs of ghosts I picked today.....

I wasn't able to source serranos in red this year, at least not in the quantities needed for a batch. So, I went with a different filler pepper. Hopefully it comes out as good as the regular batch.

This all puts me around 2,000 ounces of sauce, so 200-400 bottles depending on whether I use 5oz or 10oz bottles.

I will post here when it is bottled and see if anyone is still interested... should be 2-3 more months until they are done.








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Old 08-19-2017, 10:54 AM   #69
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Looks like some good stuff!!!!

Makes me want to try making a batch with some Scotch Bonnet peppers. I like the flavor of them and usually just slice up a few fresh for sandwiches and burgers or toss a few in a pot of beans or chili.
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Old 08-19-2017, 11:02 AM   #70
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I wouldn't even attempt it. I don't like sitting on the toilet all day long and feeling like I'm giving birth to a fire breathing dragon. I guarantee you it wouldn't be ten minutes after I ate that and that dragon would be bangin on the door like the police screaming "Let me out! It's hot in here!!!!"
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Old 08-19-2017, 11:05 AM   #71
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Originally Posted by IkemanTX View Post
Well, after freezing my stock of hot peppers last season, our deep freeze went out. We lost all the peppers, 4-5lbs of blueberries, 5lbs of blackberries, 60lbs of venison, 20lbs of fish, 45-50lbs of home grown beef, 5lbs of trout, some salmon, and lots of things out of the garden.

My hot pepper crop has finally come in over the last few weeks, and I put together a couple more sauces.
I still have the bucket of green sauce aging, and it makes one hell of an enchilada sauce.
Added to that is what will end up being over 6 gallons of ghost pepper and over 2 gallons of Carolina Reaper sauce. That doesn't even count the peppers that will come in the fall, or the 2lbs of ghosts I picked today.....

I wasn't able to source serranos in red this year, at least not in the quantities needed for a batch. So, I went with a different filler pepper. Hopefully it comes out as good as the regular batch.

This all puts me around 2,000 ounces of sauce, so 200-400 bottles depending on whether I use 5oz or 10oz bottles.

I will post here when it is bottled and see if anyone is still interested... should be 2-3 more months until they are done.








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You know it's hot when you put the jar in water and it starts bubbling.lol
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Old 08-19-2017, 03:21 PM   #72
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I'd be interested in a bottle when ya get done. How much ya charging?


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Old 08-19-2017, 03:50 PM   #73
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Our super hots did OK this year. We made up our own labels and bottled the sauce and dried some and made powder.











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Old 08-19-2017, 05:18 PM   #74
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I'd be interested in a bottle when ya get done. How much ya charging?


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Not quite sure yet. This batch will probably just be whatever it takes to break even. I'm just trying to see if it is worth pursuing in seasons to come.


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Old 08-19-2017, 05:23 PM   #75
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Man that looks good. I'm addicted to hot stuff. I am interested when it is available.
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Old 08-19-2017, 05:28 PM   #76
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Not quite sure yet. This batch will probably just be whatever it takes to break even. I'm just trying to see if it is worth pursuing in seasons to come.


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I'm in for a bottle when it's ready
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Old 08-19-2017, 05:53 PM   #77
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I had no luck growing Ghost peppers. I am going to try some Trinidad Scorpion peppers if i can find some plants or seed.
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Old 08-19-2017, 09:40 PM   #78
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I had no luck growing Ghost peppers. I am going to try some Trinidad Scorpion peppers if i can find some plants or seed.


Mine are going crazy... I'm just shy of 5'7" and they are as tall as me...




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Old 11-21-2017, 02:52 PM   #79
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Default reaper salsa

I made some last week 9 tomatoes ripe 4, green, cilantro, two red onions, garlic clove full one, and 2 reapers. it was hot but not too bad thing about the reaper is it stays with you the heat does. not any flavor though my fault. mixed with some salsa from a restaurant in town that I think makes awesome salsa it pretty warm and that set it off. The reaper is painfully hot I would not eat a raw one. I did eat a little piece and good god it was hot I'm talking a sliver. It i a nice addition and worth trying if you like salsa.
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Old 11-21-2017, 03:37 PM   #80
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Ike, when you get the sauces ready, I'd like to buy a bottle of each.
This thread has me intrigued. I never knew anyone got this serious about hot sauce!
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