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MikeUSMC's Ferments (pic heavy)


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#41 Hybrid Mode 01

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Posted 22 April 2017 - 07:49 PM

Another batch of my Original Recipe (left)

 

 

 

     Nice to see the magic happening in real time! I can't wait to see how the cherry stuff turns out.



"Nobody wins in a dairy challenge."       -Kenny Rogers


#42 MikeUSMC

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Posted 22 April 2017 - 07:55 PM

Nice to see the magic happening...

"Magic..."

"an enigma..."

"never thought I'd describe a Douglah sauce as 'delicate'..."


I really like your choice of words with this sauce, HM01 :rofl:
You dig into my mustard one yet? I'm halfway through yours now. Reviews to follow ;)

Edited by MikeUSMC, 25 April 2017 - 05:36 AM.

"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#43 Hybrid Mode 01

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Posted 22 April 2017 - 08:19 PM

You dig into my mustard one yet? I'm halfway through yours now. Reviews to follow ;)

 

     Yeah. I opened it the other day. Now 1/3 of it is gone. How much Fentanyl you put in that stuff anyway? ;) :rofl:

     It's really fucking good.



"Nobody wins in a dairy challenge."       -Kenny Rogers


#44 MikeUSMC

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Posted 22 April 2017 - 08:35 PM

"The first hit's free, kid....." :rofl:

Edited by MikeUSMC, 22 April 2017 - 09:08 PM.

"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#45 MrGlen

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Posted 24 April 2017 - 11:48 AM

Wow. Those look beautiful. The ingredients list is making my mouth water, also giving me a bit of pepper envy.

If you had to substitute agave nectar, what would you use?

#46 Sprawlaholic

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Posted 24 April 2017 - 11:58 AM

Wow. Those look beautiful. The ingredients list is making my mouth water, also giving me a bit of pepper envy.

If you had to substitute agave nectar, what would you use?

 

I'd imagine honey



#47 MikeUSMC

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Posted 25 April 2017 - 05:35 AM

Sure, honey would work fine
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#48 Mr.CtChilihead

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Posted 07 May 2017 - 09:59 AM

Hey Mike just wanted to let you know your ferment posts got me off my ass and I ordered the fermentation caps..I make some good sauces but have yet to try fermentation.Can't wait to see your future experiments..



#49 MikeUSMC

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Posted 10 May 2017 - 08:24 AM

That's awesome, Walt! Can't wait to see what you come up with!
:cheers:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#50 gangaskan

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Posted 23 May 2017 - 01:49 PM

mike, what do you use to do the labels, and what do you print them on?  i'd love to know! 



#51 MikeUSMC

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Posted 23 May 2017 - 06:04 PM

Thanks, man! I'm absolutely horrible at computers, and if I can do it, believe me, anybody can do it.

Basically, I took my kid's laptop and made everything on a Microsoft Power Point slide. Once the label was where I liked it, I saved it, then opened up Microsoft Word. Avery labels has built in label templates right into the program. Here's a link on where to find them in Word, if you're interested:

http://www.avery.com...rosoft-Word.htm

Basically, you just choose whichever size labels you want, download the Avery template in Word, then copy and paste your image over from Power Point. I've been using the Avery 5164 labels (3 1/3" x 4"), also known as "6 UP" labels (6 labels per page). They fit pretty good on a 5oz woozy bottle. Not ideal, but they work.

After I paste the image into the 6 boxes on the template, I save that (Word template with my 6 images on it) to one of those storage things you plug into the USB port, and take it to the office supply store (since I don't have a laser printer). They've been charging me about $0.60/sheet, plus the cost of the label paper (I just buy a box of it and bring it with me when I go back to have more printed).

Again, I'm sure there may be plenty of other ways to do it. Probably cheaper ways too. My labels definitely have some minor flaws here and there, and could probably use some improvements. But for a small time hobbyist like me who sucks at computers, it does the trick. It's very user friendly too.

I keep finding new "tricks" in Power Point, and I've already revamped the labels I already posted and created a few new ones ;)


Best of luck, man! Hope that helps
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#52 Malarky

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Posted 24 May 2017 - 11:36 AM

No brine? (wine or salt?)

when you "wine brine" are you just pouring moscato on top or is it a salt/wine mixture?

when its done fermenting, do you pour off with wine or incorporate it into your sauce?

I just got back from a week long vacation in SoCal. The morning we left, I drove down to National City (section of San Diego) and cleaned out the Vallarta Market of all of their fresh Manzanos, and mailed a 6lb box of them back to my house in CT :)
6F7EEF45-0B58-4138-8340-57CBD012620A_zps

I'm really looking forward to this one:
FF603D18-D66C-46F0-BCD0-8A89C58DAE8D_zps

-3lbs Manzanos
-1/2 cup agave nectar
-1 teaspoon pink Himalayan salt
-4g probiotic powder (starter)

That's it.
"K.I.S.S."

I don't plan on adding anything at all during the final processing/bottling. I'm really aiming for that fantastic straight Manzano flavor. The other 3lbs got halved, seeded, and frozen this morning until the next time I fire up the smoker.

I did leave about a half dozen out to snack on raw (my God, they're delicious!) or to make a few ground sausage and cheese stuffed poppers

 


Edited by Malarky, 24 May 2017 - 11:37 AM.


#53 MikeUSMC

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Posted 31 May 2017 - 08:03 AM

No brine? (wine or salt?)
when you "wine brine" are you just pouring moscato on top or is it a salt/wine mixture?
when its done fermenting, do you pour off with wine or incorporate it into your sauce?
 

Sorry for the late response, Malarky. Been pretty hectic around here lately :)

Anyway, the ferment that you quoted (straight Manzano) did not get a brine at all. The Manzano peppers were so juicy, that by the time I diced them up and filled the jar, the liquid was just at the top of the peppers anyway. The teaspoon of salt that I added to that batch pulled a little bit of extra moisture out too, so the (natural) brine level came just up over the top of the mash. First time I've ever had that happen. Usually, I'll add some kind of binder or thickener (carrots, sweet potatoes, etc.) too, and I think that soaks some of the moisture up, forcing you to use a brine.

Most ferments I do, do require a brine and I usually use a sweet white wine like Moscato or Piñot Grigio. I'll fill the jar (roughly) to the neck with the mash, then just dump the wine into the jar over the mash, until it's covered (gently ratcheting the jar back and forth, ensuring the wine fills any voids in the jar). Then, most times, I'll stuff my cabbage leaves in and seal it up.

Hope that helps, bud!

Edit: I should also note that because I usually go very light on the salt content of my ferments (about 1 tsp/half gallon), I also use 3-4g of powdered probiotics, while most people (I think) only use 1 or 2. The salt isn't just for flavor, it's also a preservative that keeps the "bad" bacteria at bay. I use extra LB to get them multiplying ASAP so they quickly outnumber any "nasties" that the salt might've taken care of

Edited by MikeUSMC, 31 May 2017 - 08:15 AM.

"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#54 MikeUSMC

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Posted 31 May 2017 - 09:41 AM

when its done fermenting, do you pour off with wine or incorporate it into your sauce?

Forgot to answer this too, bud. Sorry ;)

When it's done fermenting, I pour everything (minus the cabbage) into the blender, brine and all. The brine (wine) also makes it easier for stuff to move around freely in the blender. Whizz it all up, then it goes into the stock pot to get cooked down to the consistency I like. I also leave it just a tad runnier than I'd like while it's still boiling, because it'll continue to thicken (just a bit) after it cools down

Hope that helps!

I'm no "pro," by any means, but I think I've got a pretty good grasp on the system I use. Any more questions, feel free to ask, man. I'd be glad to answer them as best I can. That's what this is all about! :party:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#55 MikeUSMC

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Posted 21 June 2017 - 08:35 PM

Hey Mike just wanted to let you know your ferment posts got me off my ass and I ordered the fermentation caps

So, what's crackin', Walt?! ;)
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#56 Yovgottaburn

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Posted 22 June 2017 - 02:04 AM

How is the mash kept from rising in small bits through the brine? I don't see any cheese cloth or anything below the leaves.Also, does it not try to mix when you pour the brine in? Thanks in advance for the answers.

#57 MikeUSMC

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Posted 22 June 2017 - 09:40 AM

I push the cabbage leaves in tight enough so they "grab" the walls of the inside of the jar and can't move. That's what keeps the mash from rising without having to use cheesecloth or weights (wedging the cabbage in there)

Also, does it not try to mix when you pour the brine in?

Gotta be honest, not quite sure what you mean by this ^. Does "what" not "try to mix in"?
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#58 Yovgottaburn

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Posted 22 June 2017 - 09:42 AM

Does the brine try to mix with the mash as you pour it on top? That is what I meant to say.

#59 MikeUSMC

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Posted 22 June 2017 - 09:46 AM

Well, I pulse the mash into 1/4" chunks in a food processor, then top it off with the brine. The pieces of mash are covered in the brine, and the brine fills any voids/air pockets in between the chunks. So, technically, I guess they're mixed (?).

Sorry, is that what you're asking? :)
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
-General James "Mad Dog" Mattis (to Iraqi tribal leaders, 2006)

#60 Yovgottaburn

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Posted 22 June 2017 - 09:50 AM

Yes.Close enough. I just fermented vidalia onions with garlic and cayenne. Good stuff! Thanks for this feed by the way!




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