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

Salty Dog?

slingshot13

slingshot13

What's up everyone?
My first ferment is up and bubbling and I'm super excited! My girlfriend thinks I'm a whack job for staring at a jar of peppers...Ha!!!  she don't know!
MY MASH
just over 3.5 lbs of red and yellow habaneros
1 onion
2 carrot
2 bulbs of roasted garlic
0.5 lbs of fresh raspberry
pure Celtic sea salt
sweet Riesling wine
 
Salt fights off the nasties... right?  and the less salt the better... right??
 
I didn't weigh my salt.... In a sea of recipes, I went with 2 tablespoons of salt to 2 cups of liquid. I dissolved, on the stove 2 loose tablespoons of salt in a small amount of water. I put that solution in a measuring cup and topped it off with the wine.
In my mash I used about 3 cups of total liquid. Did I use too much salt??  If so... how do I best cut it when I process the mash?
 
Thanks in advance
 
Sort by date Sort by votes
Welcome to THP slingshot!  2 TBSP salt in roughly 5 lbs of mash is not too much imo.  Salt does indeed fight off the nasties.  'the less salt the better' is not really accurate in my opinion, unless you're on a sodium restricted diet.  Salt acts as your preservative; it keeps the bad bacteria at bay whilst the salt loving lacto does its thing.  Salt is the gatekeeper.  Lacto is the keymaster.  There is only Zeul...
 
Top that jar with an airlock and let it ride.  In 4-8 weeks* you should be spooning pure firey joy outta that sucker!   :)
 
*check the fermenting peppers 101 thread for more info, always use good sanitation and monitor your mash for molds.  Welcome to your next obsession!
 
Upvote 0 Downvote
Nice start and an interesting recipe. 
 
As stated by Smoke your salt is on the low side, really low as your doing what we call a Wild Ferment (relying on the LAB that live on the outside of the peppers). You really should be more along the 6 to 8 percent by weight with a wild. If you ever do have a ferment with too much salt or it's just too salty to your taste, peel a raw potato and carefully put it into the center of the pot of your simmering sauce. The potato will act like a magnet to the salt and soak up a lot of it. It's an old cooking trick I learned from my Grandma.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top