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

fermenting Dry mash after fermentation?

karoo

karoo

Has anyone dried the mash after "juice" has been extracted ?
It seems like such a waste. 
My thoughts are to use it as a milder chili/garlic rub or spice for friends and family with a milder taste.
 
 
Sort by date Sort by votes
karoo said:
Has anyone dried the mash after "juice" has been extracted ?
It seems like such a waste. 
My thoughts are to use it as a milder chili/garlic rub or spice for friends and family with a milder taste.
 
Click to expand...
 
I dehydrate the tailings from all of my ferments.  I detail the steps in this thread.  The resultant dry mashes are then ground, mixed with a bit of sea salt and other assorted herbs and spices and then packaged.    
 
Upvote 0 Downvote
Sorry to drag up an old thread but I searched dried, dry, dehydrate, and so on but never found the post with the details of drying your "tailings".  Your link is http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/
 
SmokenFire said:
 
I dehydrate the tailings from all of my ferments.  I detail the steps in this thread.  The resultant dry mashes are then ground, mixed with a bit of sea salt and other assorted herbs and spices and then packaged.    
Click to expand...
 
 
Upvote 0 Downvote
emanphoto said:
Sorry to drag up an old thread but I searched dried, dry, dehydrate, and so on but never found the post with the details of drying your "tailings".  Your link is http://thehotpepper.com/topic/48709-newest-ferment-easy-and-fun/
 
 
Click to expand...
 
In the linked thread, post #13 shows using a food mill to separate the solids, and post #19 shows the 'tailings' being put on dehydrator trays.
 
I didn't get past page 1, there may be more posts showing the dried tailings and resulting salts and herb blends. 
 
 
It's pretty basic.  Run the fermented mash through the food mill, dry the stuff that's left in the mill...use it as desired.
 
Upvote 0 Downvote
salsalady said:
 
In the linked thread, post #13 shows using a food mill to separate the solids, and post #19 shows the 'tailings' being put on dehydrator trays.
 
I didn't get past page 1, there may be more posts showing the dried tailings and resulting salts and herb blends. 
 
 
It's pretty basic.  Run the fermented mash through the food mill, dry the stuff that's left in the mill...use it as desired.
Click to expand...
Yep got a tray drying now. Devil is in the details and all that and just looking for a starting point besides salt.   Smells nice and fermenty in the kitchen as wife is baking tomorrow and doesn't want me drying out mash in "her" oven, so mash is just sitting out for now.  Tomorrow hopefully some sun to put it in.  
 
Upvote 0 Downvote
I finished drying mine over 2 days in a small oven and ended up with these nuggets of spice.  Interesting thing is by itself it's powerfully hot.  Spread heavily on pizza I didn't even notice it.  
My MIL tried a small bit and began coughing.  No one else dares.  Babies.
But my MIL had a good suggestion as far as uses.  #1 get salt in there.  #2 Add toasted sesame seeds.  
This combination here in Thailand would work well for people to put on plain rice. 
 
http://www.upl.co/uploads/emanmb/IMG36021.jpg
 
http://www.upl.co/uploads/emanmb/IMG35891.jpg
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top