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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

SmokenFire

Member Since 06 Jan 2013
Offline Last Active Today, 02:05 PM

#1554713 TheGreenChileMonster Ferments Some Sauce

Posted by SmokenFire on Yesterday, 05:55 PM

 

Sorry I did not respond sooner.  I just saw this.  It has been a difficult weekend.  We found out Thursday that our dog has a nasty cancer and will likely not live very long.  I am not dealing with it with much grace.

 

Sorry to hear that my friend.  Godspeed.




#1554214 Make your best taco.

Posted by SmokenFire on 19 May 2018 - 04:23 PM

Picadillo, fresh onion, lettuce, rocket sauce, sour cream, GIP powder...  Not bad for late night munchies!  :)

 

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#1553355 Is anal pasture a real thing?

Posted by SmokenFire on 15 May 2018 - 07:16 PM

Pack some yogurt in it.




#1552791 Wild Game or Fish

Posted by SmokenFire on 12 May 2018 - 06:12 PM

I've been skinning the walleye we get for pan frying, but I keep it on for grilling/baking, etc.  Just wondering if it gets weird in frying applications.




#1552771 If I don't move my plants into the shade will it do ok? (Houston Tx)

Posted by SmokenFire on 12 May 2018 - 04:10 PM

I'm in 5a and during late July/early August we get into the high 90s or more at times and I will see flowers drop from my cloth bag plants due to heat.  Once I moved them to the north side of the house it helped quite a bit.  Shade cloth is also a good recommendation.




#1552761 Wild Game or Fish

Posted by SmokenFire on 12 May 2018 - 03:36 PM

Crappie and bluegill are great eating panfish!  

 

EDIT:  Do you guys skin walleye before frying?




#1552731 Fermenting a Pepper Mash, First Time

Posted by SmokenFire on 12 May 2018 - 12:11 PM

mrohner you have too much head space in those jars, which allows too much air into the ferment.  Can't be for sure but it looks like kham yeast is forming on the surface.  If it's all white and somewhat wispy you're likely fine.  If its multicolored or fuzzy then that is mold and you need to pitch the batch.  In 32oz mason jar ferments I run I leave less than 2" of head space to make it easier for the fermenting mash to drive the oxygen out of the airlock.  You said that you had three of the jars, I'd suggest using the same amount of mash in only two jars next time.  




#1552729 Fermenting

Posted by SmokenFire on 12 May 2018 - 12:06 PM

Some setting is normal in ferments - just lacto falling out of suspension as it's run it's course.  Think of the sediment that accumulates in some craft beers; it's basically the same thing.  I get that a lot with our fermented pickles, but don't see it in pepper ferments as I'm normally fermenting pepper mash.




#1552727 My improvised sauce - is it safe?

Posted by SmokenFire on 12 May 2018 - 12:02 PM

Early on I tried a few open air ferments (covered with a cheese cloth) and lost a couple batches to molds.  They were peppers I really wanted to make into sauces so the disappointment was real.  After that I switched to airlocks and have not had another issue with molds.

 

You're making a pepper mash and adding vinegar Lorli, but I do not know what other ingredients (garlic, salt, etc) you may or may not be using.  As mentioned the pH of the mash is important for preservation, as a highly acidic environment in your mash will keep the bad bugs (mold, botulism) away.  If you're currently using just peppers and vinegar you should make sure you have enough vinegar to lower the pH of your mash.  You won't be fermenting at that point, rather you'll be aging the mash as the acid of the vinegar inhibits the lacto's ability to multiply quickly enough to add any significant amount of lactic acid for preservation purposes.

 

Though many use them with great success I feel some starters can add different flavor profiles to the final product, so I run salt only ferments most of the time these days.  If you're interested in fermenting pepper mash here is a link to a tutorial I did a while back on fermenting peppers that may be of some use.  Alternately you can bring your existing recipe to a boil in a small sauce pan, turn it out into jars and refrigerate until using - and that would be perfectly fine as well.

 

Glad you found us Lorli.  This forum is an amazing resource for all things pepper.  :)




#1550909 I've been fermenting fataliis for almost a month and this pinkish cloudy...

Posted by SmokenFire on 04 May 2018 - 08:48 PM

Looks like Kham yeast to me, but the pictures are not clear so it's difficult to be certain. Too much head space could be the culprit.  




#1550907 Recommend Very Hot Sauce Please

Posted by SmokenFire on 04 May 2018 - 08:44 PM

For extreme heat that keeps it tasty try HellfireBurns & McCoy and Angry Goat.

 

All those are good, and I'd add Pex Peppers to that list.  His Killer Swarm is just about the hottest sauce I've had.




#1550839 Hungarian hobbist

Posted by SmokenFire on 04 May 2018 - 04:16 PM

Welcome!  :)




#1550452 What's Going On With This Jalapeno?

Posted by SmokenFire on 02 May 2018 - 06:57 PM

They're all staying in the buckets. I've been doing a lot of reading on here, coco seems intriguing, but I wouldn't have a clue about feeding them in it. Need to do some more reading up, I guess.

 

You won't feed em coco coir, you'll use that in your seed starting mix.  Really helps add some draining to the soil mix, I heartily endorse in conjunction with compost, peat and good dirt.  :)




#1548863 What's Going On With This Jalapeno?

Posted by SmokenFire on 26 April 2018 - 12:38 AM

Hey timh59,

 

Welcome to THP.  The plant looks okay in that it should be fine though it appears that your soil is very wet.  Peppers don't like wet feat - needing less water/maintenance than most other plants in my experience.  Too much fertilizer will also hurt them, but idk what you may be using.  

 

What's it planted in?  How much sun per day does it get?




#1548862 opinions on my process?

Posted by SmokenFire on 26 April 2018 - 12:33 AM

dextrose hater!

 

"Apples" sound a lot better than "dextrose" though. Pink Lady Apples.  Or "Royal Empire Apples".  Royal Empire is my favorite apple of all time.