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Member Since 06 Jan 2013
Offline Last Active Yesterday, 10:31 AM

#1582446 Weird Combinations?

Posted by SmokenFire on 17 September 2018 - 01:18 PM

I have a sauce running now with ground cherries, peaches, scotch brains and trin seasoning peppers.  Over the years I have used literally all kinds of stuff in my test batches; dragonfruit (really great when ripe - bulks up a sauce nicely), starfruit, jackfruit, papaya, passionfruit, figs, bitter melon, gooseberries, kumquat, lychee, quince, elderberries, persimmon, mullberries, etc.  The only berry I really don't care for in sauce is strawberry as those seeds are a real b!tch to get out of the sauce after blending.  Seedless strawberry jam though - pretty awesome.  


Whenever I come across new stuff at the grocers I always buy a couple to taste them.  And then I'm all like "I wonder what peppers would pair well with this in a hot sauce?"  :D

#1582442 Fermenting Peppers 101

Posted by SmokenFire on 17 September 2018 - 12:33 PM

I'm wondering if this post should get locked as it seems to be a catch-all for every kind of fermenting question and I may have been guilty of this as well.   :oops:

There's tons of great info here but it's hard to find at 52 pages long and not getting any shorter.  


It's the natural evolution of the thread.  First timers directed or linked here have a nice read ahead of them and those who've been around check in when new posts pop up.  Answering questions here also provides all of us with one thread to share/learn from.

#1582440 Anyone ever use liquid smoke when making homemade hot sauce?

Posted by SmokenFire on 17 September 2018 - 12:30 PM

With the help of my beautiful assistant (my 14-year-old daughter Mia) I am going to begin the fermentation process on several jars of super hots and will be attempting several different flavor profiles and would like to get a nice smoky flavor into a couple of them so I am thinking liquid smoke would be a good option. I'm sure this has been done before and I'm curious as to how you felt about the results if you have tried this?


As has been mentioned you can smoke the peppers prior to fermenting.  Alternatively you can run your ferment and then add some liquid smoke at the end during processing.  I will commonly use dried peppers in my sauces & ferments too - throw a couple anchos or dried chipotles into a batch and see if that helps you achieve the flavor profile you want.


Good luck and be sure to post back with pics of the results!  :)

#1582413 Overwintering, doing it wrong...

Posted by SmokenFire on 17 September 2018 - 10:42 AM

Don't strip them again - the first prune looked pretty good.  The plants will not go dormant over the winter.  They will keep growing, though they don't usually flower or fruit (at least for me).  Watch them for signs of aphids - that's an issue for me in the winter months.  Then wait to plant them out until the days are getting long and the soil is warming up.  That's usually mid to end of May for me here in zone 5a.

#1582198 Making Hot Sauce 101

Posted by SmokenFire on 16 September 2018 - 07:38 AM

He needs to know the link to the Black Bean and Corn Salsa SL 😎👍😏


Does my heart good seeing you back around RM!!!!



#1582191 Kitchen Nightmares - Pookie gets a new kitchen

Posted by SmokenFire on 16 September 2018 - 06:53 AM

Really awesome renovation and use of existing space.  The pull outs alone are killer, but the opening of the work triangle was what really did it.  Also the backsplash tile is bangin.


:slow clap:

#1581936 Urfa biber

Posted by SmokenFire on 14 September 2018 - 04:31 PM

I have grown them for a couple years ako.  Bushy 3-4' plants, nice leaf canopy, good producers.  Does well in full sun.  Got them as an extra on an order from Ford's iirc.  Taste wise it reminds me of Milah Helow (sp?) or a slightly hotter aleppo pepper.  It's not very hot, not even as hot as a serrano imo, but it's got a great earthy almost raisin-y type flavor and a gentle burn.  

#1581934 Facebook business

Posted by SmokenFire on 14 September 2018 - 04:21 PM

I took it off Facebook. i will get my ducks in a row and get going again thanks for you guys help 


Good on ya CAUDLE.  Now don't allow the hoops you have to jump through to discourage you.  Keep pushing.  The world is littered with those who quit after the first hurdle.  You can do this man!  

#1581754 Facebook business

Posted by SmokenFire on 13 September 2018 - 06:02 PM

There can be some issues.  Refer to the pinned thread here.  Just off the top of my head you need a business license and/or fein # to legally sell any product (unless there are cottage food laws on the books where you live).  

#1581342 Bottling Fermented Hot Sauce

Posted by SmokenFire on 11 September 2018 - 10:33 AM

If you haven't already, please read through the fermenting thread.  There's a wealth of information available to you on the site that can be found with a bit of hunting.  ;)


Regarding your first batch that was bottled and then refrigerated:  It will need to stay refrigerated IF you did not cook the sauce prior to bottling.  Live ferments that are bottled can (and do) eventually build up enough pressure to blow up.  Fermentation will continue even at low temps, albeit very slowly.   Good luck!  

#1580835 Pepper People are the Best

Posted by SmokenFire on 09 September 2018 - 09:53 AM

GIP shared some of his bounty!  




I smoked the aji citos and some of the puma x reapers over pecan wood and have them cooking up right now in a sauce with maui onions, rioja garlic and peaches from our tree!  





#1580824 Labels for your jars/bottles etc...

Posted by SmokenFire on 09 September 2018 - 09:23 AM

I really like that label HB.  

#1580679 Blender question

Posted by SmokenFire on 08 September 2018 - 01:40 PM

I use this immersion blender.  It's a horse and can power through 4 - 20 quart batches without issue or overheating.  It's not too expensive and will not retain any heat from the sauce.

#1580677 Just got a food mill

Posted by SmokenFire on 08 September 2018 - 01:36 PM

Thanks! I’m glad you chimed in[emoji16] Ok question # 3 of 1000. How’s this scenario, I first blender my ingredients, ferment the sauce, then would I food mill the sauce raw or cook the sauce then food mill?

Sent from my iPhone using Tapatalk


I always cook then mill - even after fermentation.  The heat helps to soften up your ingredients a bit more and you'll get more pulp through the screens this way.  Also remember to scrape the underside of your food mill after running the mash through - there's gold under there!


Posted by SmokenFire on 05 September 2018 - 05:39 PM

You can contract grow with various farmers - I've done so in the past several times.  You can also order in bulk from food distributors such as US Foods or Sysco or Gordon Food Service, etc.  


Check our Endorphin Farms.  They sell pepper mash and will also co pack if you desire.