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Am I going to Pepper Spray everyone in the house? (Hot sauce making)

Koreansoul

Koreansoul

So, I'm going to make a friend some Reaper hot sauce. Now that I think about it I feel like I might just be killing everyone in the house by pepper spraying them (The dogs, a 73 year old Korean woman, friends, neighboors, local people), and stopped myself. How bad is this going to be (On a scale from 1 - not bad to 10 - You're going to kill yourself)? 
 
I can cook it outside, because I'm cool like that (or sometimes I don't want my house smelling like dead body soup so I cook it outside). I'm going to assume cooking it outside is the better option yes? Is my HOA going to come and find me? lol 
 
And yes this is a trial run for production in the future. Since I'm not going to use the commercial kitchen for this I was just wondering what the thoughts were. :) 
 
If you are making a sauce out of Reapers, I would recommend cooking it outside. I made a sauce from 7-Pot Jonahs (used 13 of them for an old Frank's Red Hot bottle and a Mason jar's worth), and it had my wife and I coughing a little for a couple hours :)
 
       Soul you would need windows in the kitchen and a couple fans.Place one blowing out in the window or doorway,and another at the front of the kitchen blowing across your cooking area toward the outgoing fan.It can be done if its not to big of batch.
     Have fun with it,you learn by trying.Let us know how you do. ;)
 
The second part of your question - whether neighbors will have an issue with it - has basically been answered by Sriracha's plant being told to close down by the city it's in/near. You are doing a small batch, not a large-scale production like Sriracha, but yes - some neighbors who are sensitive to fumes may have a problem with it. But note it's "may" have a problem. If you know for a fact that a neighbor has allergies or a lung issue (emphysema, for example), you might consider using that commercial kitchen. But if you don't know, go ahead and give it a try. I dehydrate pods with my windows open once production kicks in, and my 80-year-old neighbors have no problem with it. You won't know until you try.
 
Outside. I learned that the hard way when I almost maced everyone in the house making both hot sauce and powders.  I even have to use the dehydrator in the garage.
 
Fortunately we have two kitchens here so I don't use the one in the main house.  It doesn't bother me at all when I cook with supers but the cats and my parents seem to notice *shrug*
 
Biggest issue I've had is when you've got a really thick sauce and it starts popping from the boil like thick lava--got some in my eye--wasn't pleasant
 
Whatever ya do make sure to have good ventilation...fumes can really take your breath away.
 
And if ya use a blender to puree or chop up...don't lift the lid to smell it.....Your lungs will put you down on the kitchen floor.
 
I've got white habaneros savin' up in the freezer.  Going to make some jelly soon  BUT OUTSIDE ON PATIO COOKER !!!
 
Bah.
My kitchen is at one end of the house.
1 fan in the kitchen window pointing out, door open or another fan at the opposite end blowing in.
 
Same for powders, except I grind them in very close proximity to the kitchen fan.
 
Outside is good, but having been in Ocala (north central Fla.) iI would be worried the state bird (palmetto bug---big frigging flying cockroach) might end up taking a dive into the pot.
 
Gotrox said:
Outside is good, but having been in Ocala (north central Fla.) iI would be worried the state bird (palmetto bug---big frigging flying cockroach) might end up taking a dive into the pot.
Click to expand...
 
I hate palmetto bugs. We face a similar plight in nola.
 
Thank you everyone. I will be taking the sage advice and cook it outside. 
 
Gotrox and Sudo - I don't care what people call them to make themselves feel better. They are giant flying roaches that fly into your face! They don't even LOOK different then other roaches. Palmetto bug my butt. 
 
Outside really is your only option for making a sauce of that piquancy.  That said, I've made chutney with bhut jolokias indoors before and it wasn't an issue.
 
But...
 
At the other extreme, there was this one time that one of my dried Moruga Scorpions fell down into the stove burner without my knowledge and proceeded to put off a nearly invisible smoke that drove everyone out of the house for the next 20 minutes and required open windows to remove the fumes.  It was as if someone had released weapons-grade pepper spray inside the house; eyes watering, intense coughing, nose streaming.
 
So, I think so long as you aren't aersolising the sauce in some way you'll be fine.  The boiling point of Capsaicin is 410°F, so keep things on a low simmer.
 
KingLeerUK said:
Outside really is your only option for making a sauce of that piquancy.  That said, I've made chutney with bhut jolokias indoors before and it wasn't an issue.
 
But...
 
At the other extreme, there was this one time that one of my dried Moruga Scorpions fell down into the stove burner without my knowledge and proceeded to put off a nearly invisible smoke that drove everyone out of the house for the next 20 minutes and required open windows to remove the fumes.  It was as if someone had released weapons-grade pepper spray inside the house; eyes watering, intense coughing, nose streaming.
 
So, I think so long as you aren't aersolising the sauce in some way you'll be fine.  The boiling point of Capsaicin is 410°F, so keep things on a low simmer.
Click to expand...
lol Morugas are weapons grade, LEO pepper spray runs from 2-5 million SHU
 
Koreansoul said:
So, I'm going to make a friend some Reaper hot sauce. Now that I think about it I feel like I might just be killing everyone in the house by pepper spraying them (The dogs, a 73 year old Korean woman, friends, neighboors, local people), and stopped myself. How bad is this going to be (On a scale from 1 - not bad to 10 - You're going to kill yourself)? 
 
I can cook it outside, because I'm cool like that (or sometimes I don't want my house smelling like dead body soup so I cook it outside). I'm going to assume cooking it outside is the better option yes? Is my HOA going to come and find me? lol 
 
And yes this is a trial run for production in the future. Since I'm not going to use the commercial kitchen for this I was just wondering what the thoughts were. :)
Click to expand...
 
Girl I love your style.
 
"dead body soup"
 
Quote of the month!
 
And cook your 'thang outside.
 
And screw the neighbors.
 
They will fear you.
 
Jobu said:
Outside. I learned that the hard way when I almost maced everyone in the house making both hot sauce and powders.  I even have to use the dehydrator in the garage.
Click to expand...
yes my dehydrator and sauces I cook go outside. I will be doing my superhot powders outside as well come harvest time.
 
I made the mistake of drying some bhuts and habs in the oven and the house was evacuated for a couple hours!! Lol. Its pretty potent stuff! I can only imagine the reapers!!!
 
texas blues said:
Girl I love your style.
 
"dead body soup"
 
Quote of the month!
 
And cook your 'thang outside.
 
And screw the neighbors.
 
They will fear you.
Click to expand...
Dead body soup is a Korean soup that smells like something has died, it is a real thing!! No dead bodies were hurt in its production...
 
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