Jump to content

  •  

SmokenFire

Member Since 06 Jan 2013
Offline Last Active Yesterday, 11:26 AM

#1633775 Vinegar Pepper Mash? Where to Buy?

Posted by SmokenFire on 24 May 2019 - 06:27 PM

50 gal is still hobby size. A meat grinder is great for continues feed of grinding peppers.

 

50 gallons of mash is not really "hobby" size.  It's certainly not large on a commercial scale, but no hobbyist I know makes anything 50 gallons at a time.  This info coming from spending the last couple years in the farmer's market and indie grocery store type level.  50 gallons is roughly 100 cases of 5 ounce woozies.  That is 1200 bottles of hot sauce.  If you commit to making 1200 bottles of hot sauce, you aren't doing so as a hobby most of the time.  

 

 

 

 




#1633548 Looking for a Deep Fryer

Posted by SmokenFire on 23 May 2019 - 02:01 PM

I am also looking for a deep fryer hereIf I watch the increase to my caloric intake so I'm still losing weight, is it a good idea to get a deep fryer for things like unbreaded chicken wings? I feel like this will really up my dietery fat with virtually zero carb increase, obviously if I'm not using it for things like breaded chicken and fries and such.

 

My preferred method for cooking chicken wings is to deep fry the raw wings until they are just finished (around 10-12 mins) and then pull em out, drain them well, sauce em up and finish on a hot grill for a little bit to help dry them a touch and crisp them up. 
 




#1633431 Preserving with Sodium Benzoate

Posted by SmokenFire on 22 May 2019 - 07:21 PM

I do not use any preservatives or binders in my sauces.  I have experimented with them in the past but I did not like the resultant flavor/textures that I was able to come up with in small batches. 

 

If there is ever a day where I'm shipping pallets and making sauces in 100 gallon batches that won't see customer hands for months - maybe - but highly doubtful that I'd consider it even at that point. 

 

I just don't feel that the customer base that I am after would be okay with such ingredients.  Not saying others wouldn't, and not trying to cause trouble - just being truthful.




#1632105 Smoking Ribs Thread For All

Posted by SmokenFire on 15 May 2019 - 10:23 AM

They look kickass RG! 




#1631699 Tell me about your refried beans

Posted by SmokenFire on 13 May 2019 - 09:35 AM

 

 

So, like what's the quantity of beans we be talkin about here SnF?

 

 

I use 1lb dry beans - about 2 cups worth.

 

Wash & sort the beans then add to the instant pot (or if you don't have a pressure cooker soak the beans overnight) then add the onion, garlic, 4 cups broth, 2 cups salsa. oil or grease and however much seasonings you'd like.  Cook for 30 mins at pressure and allow to release normally.  There won't be a lot of liquid in the pot after the cooking is finished, but I ladle about a cup or maybe a little more out before I start mashing and add some back in to get the texture/thickness I like.  Finish with a bit of salt if needed.

 

Sometimes I use the potato masher for a rougher texture, sometimes I use the boat motor to whip em up smooth.  :)




#1631253 Why do my hot sauce taste like soup

Posted by SmokenFire on 10 May 2019 - 03:27 PM

Agreed with pookie - add more peppers.  




#1631102 Tell me about your refried beans

Posted by SmokenFire on 09 May 2019 - 06:53 PM

IF you are using dried beans do yourself a favor and use an instant pot.  You DO NOT have to soak the dried beans and the results are fantastic.  There are plenty of recipes online to get you started.

 

I use:

 

dry beans

1 raw onion, sliced

2 cloves of garlic, smashed

1/2 broth, 1/2 salsa (any kind for either) to replace the liquid the instant pot recipe calls for

1 tbsp olive oil (or bacon grease)

cumin, chili powder, salt. pepper to taste

 

Cook them for 30-35 minutes at pressure (pintos or negros don't matter, garbanzos for 40) then let the pressure release naturally.  Ladle off some of the liquid, then mash or stick blend for a bit.  Add back however much liquid you like to reach desired consistency.

 

If you don't have a pressure cooker, search out a different recipe.  ;)

 




#1630694 Cooking with My Own Peppers!

Posted by SmokenFire on 07 May 2019 - 11:36 AM

Looks good - nothing better than eating food you have grown!  :)




#1630470 Where did the heat go?

Posted by SmokenFire on 06 May 2019 - 12:16 PM

All jokes aside Mitch I have no idea why the sauce did not retain its heat.  That many supers in that small a batch should be lighting you up.  

 

Cooking peppers does indeed lower heat values a little, and I suppose if you cooked it hot enough for long enough you could evaporate some percentage of the heat - but 6 ghosts plus a reaper with 2 tomatoes, an onion and some vinegar should still be ridiculously hot after an overnight rest.

 

Side note: For future sauce making I would omit any/all oils in your sauces as it can go rancid.  

 

 




#1629188 Bold Badger Sauces 2019 sauce giveaway

Posted by SmokenFire on 29 April 2019 - 02:04 PM

What an excellent offer on some great sauces! 




#1628617 G'day from Brisbane, Australia

Posted by SmokenFire on 26 April 2019 - 03:21 PM

Welcome escher!  You've found a whole website fulla 'crazy ones'.  :)




#1628613 Ferment not active?

Posted by SmokenFire on 26 April 2019 - 03:20 PM

Hi Knirfie,

 

Sounds like you are okay as far as food safety, and I'm glad you went through the 101 threads.  Starters are not mandatory, but if you are NOT using a starter I would recommend bumping salt content to 4-5% at least for future ferments.

 

Pepper ferments (especially those with a ground up mash) are VERY slow acting ferments.  When I run this ferment it is normal for me to not see any action for the first 2-3 weeks and even after I really only see bubbles suspended in the mash rather than active bubbling from the airlock.  Nothing at all like the beer or sauerkraut ferments I have done over the years. 




#1628608 Fermenting mash with little to no brine?

Posted by SmokenFire on 26 April 2019 - 03:15 PM

Welcome juseasy!  PtMD is right that there is a great amount of info in the hot sauce 101 and fermenting 101 threads. 

 

To your question about fermenting with no brine: the answer is yes.  I posted a tutorial a while back that I hope may be of some help.  :)

 

Cheers!

 




#1628605 Curious about Whisky

Posted by SmokenFire on 26 April 2019 - 03:10 PM

Happy St Patrick's day.
Hope your having as much fun as these crazy Irishmen and woman.

 

Thank you so much for this Ashen.  Worth every one of those 36 minutes.  :)




#1628029 The Soup Thread

Posted by SmokenFire on 23 April 2019 - 08:49 PM

Yes.  Chicken bones, fresh ginger, onion, carrot, galangal root and a touch of fish sauce.  :)