• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

fermenting Pepper Mash Questions

A

amast13

I food processed a bunch of peppers double bagged them added 12% salt and stored them in buckets. When I opened one the other day and there was a white "funk" on the top. Not like mold but nasty none the less. I read that it is okay to scrape it off and go ahead and use the mash. I made some sauce tested the PH and all is good. Just wondering if anyone can tell me what it is and how to avoid getting it.
Thanks
 
Sort by date Sort by votes
I've having a hard time understanding upon your description. did you take pics?

if you was processing habs and used i think it was 12% salt by weight, you should be ok.

It still sounds like some gas/mold.

There are certain ones that can taste and look bad but ultimately do not affect health even consumed. We had this problem with a cheese spread (damn goat cheese!!!!)


My recommendation is to thoroughly look over your whole process and see where you can implement safer practices, such as cleaning, storing etc.
 
Upvote 0 Downvote
Were your peppers completely submerged, or was air exposed?
You may need to use a starter culture instead of relying on airborne cultures to produce lactic acid.
 
Upvote 0 Downvote
POTAWIE said:
Were your peppers completely submerged, or was air exposed?
You may need to use a starter culture instead of relying on airborne cultures to produce lactic acid.
Click to expand...

Very true, I think theres one out there common used.. I forgot the name, but I know it starts with an A lol
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top