Good afternoon all.
I decided to ferment a different kind of sauce this time around. I got a whole batch of chocolate Habaneros in and decided to smoke half of them in my smoker. (I plan on fermenting the smoked and regular ones together)
Does anyone have any experience or stories about using smoked peppers to make ferments? Or any tips?
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I decided to ferment a different kind of sauce this time around. I got a whole batch of chocolate Habaneros in and decided to smoke half of them in my smoker. (I plan on fermenting the smoked and regular ones together)
Does anyone have any experience or stories about using smoked peppers to make ferments? Or any tips?
Sent from my SM-N960U using Tapatalk