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Bold Badger Sauces

Member Since 27 Jul 2014
Offline Last Active Yesterday, 09:43 PM

#1607606 2019 - The Farm

Posted by Bold Badger Sauces on 21 January 2019 - 08:59 PM

 

You betcha! My wife got more hours on seed packing than I did, so she deserves the lions share of the credit. 

 

I did, however, most definitely win the "most snot" award. Even with a respirator, which admittedly was ill-fitting due to my beard, I managed to lose about a gallon of snot doing the ultrahot seeds. 

My wife, apparently, is fully immune to pepper dust, as she didn't so much as sneeze ONCE, without a mask.

 

Hell I walked by the table last night and my mouth started burning. I have no idea how she can hover over a big bowl of 20,000 ultrahot seeds breaking up seed from placentas, and not so much as sneeze or sniffle. Meanwhile, our kids, which were totally isolated from the seed counting activities upstairs, were sneezing and coughing.

 

Anyway, hats off to the missus, because she's got a much higher tolerance for airborne superhot particles than I do.

 

 

This makes me glad I didn't try to separate all the seeds I saved from last year.  I had a feeling that would have been a bad idea, lol.

 

Really looking forward to your 2019 glog!  Last year I didn't find it until it was already like 70 pages deep so it was like binging a show on netflix.  This year I'll be suffering the frustration of waiting for your updates in real time.

 

 

 




#1606530 Bold Badger Mystery Seed Giveaway

Posted by Bold Badger Sauces on 17 January 2019 - 11:37 PM

You're a real dude, dude. Very cool giveaway; hopefully we get a centralized "Bold Badger's Byproducts" glog from the recipients to see what comes up. :D

 

Yeah I'd love to see how they do for people.  It will warm the cockles of my heart mightily to see these seeds, that would have otherwise gone to waste, go out into the world and bring so much pain to so many, lol.




#1606498 Bold Badger Mystery Seed Giveaway

Posted by Bold Badger Sauces on 17 January 2019 - 09:34 PM

Glad everyone is getting their seeds.  If you want me to help ID any of the pods once they're grown let me know.

 

Petrac, you're actually #10 so you just made it.  I'll PM you.




#1604743 Bold Badger Mystery Seed Giveaway

Posted by Bold Badger Sauces on 11 January 2019 - 10:04 PM

Got 9 packages addressed and ready to go.  Still one slot left!




#1604499 Bold Badger Mystery Seed Giveaway

Posted by Bold Badger Sauces on 10 January 2019 - 11:49 PM

Would also love to jump on this as well if I may

 

PM sent.  I think I've PM'd everyone who's posted so far.  Just reply to that message with an address.




#1604489 Bold Badger Mystery Seed Giveaway

Posted by Bold Badger Sauces on 10 January 2019 - 10:59 PM

I'd like in, but also might get a couple bottles of your sauce, you that 7 pot or the chipotle in stock again this year?

 

Cool, you're one of the first 10 people so if you just want the free seeds PM me a shipping address and I'll get them in the mail ASAP.  I still have some chipotle up on my site from last year, but I'll have a new batch of it and more of the yellow 7 pot when I get the new stuff bottled.




#1604452 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 10 January 2019 - 09:07 PM

I finally have the mystery seed giveaway ready to go.  I posted about it in the ads forum:  http://thehotpepper....-seed-giveaway/




#1604448 Bold Badger Mystery Seed Giveaway

Posted by Bold Badger Sauces on 10 January 2019 - 08:59 PM

In 2018 I started removing most of the seeds from my peppers before saucing them.  Consequently I wound up with a giant pile of seeds.  It seemed like a waste to just toss them in the compost pile, so I decided I'd give them away to other chili heads.  They're all mixed together so you won't know what they are until you grow them out, hence the mystery.  Below is the layout of my 2018 garden, the big spot and both community garden spots.  The majority of the seeds came from the yellow 7 pots and scotch bonnets, but there are several other varieties in the mix as well.  Further adding to the mystery, I had quite a few volunteers come up from last year at the big spot.  So not only is there the potential for a plant to have crossed with a 2018 plant nearby, it may have also crossed with the plants I grew in that part of the garden in 2017, which themselves may have been crossed with one of the nearby plants from that year.  The 2017 layout is also displayed below.  Using the layout diagrams you may be better able to figure out what you have if you do wind up with a weird cross.  Fun eh?  No matter what comes up, I can guarantee it'll be a chinense variety with plenty of heat.
 
For more information about the last two years grows, see my grow logs:
 
 
 
The first 10 people to reply to this thread will get a free cup of seeds, for everyone else I'm going to charge $3.75 for shipping.  For that price you'll get one dry cup of seeds, with placentas still attached.  I value my precious mucus membranes too much to try to separate them.  Just stirring them around while they were drying would effectively pepper spray the whole room.  Also I'm lazy.  You can expect to get several hundred seeds, so it's still a pretty good deal.  If they don't germinate for you just let me know and I'll happily refund the money.
 
Note that I'm also throwing in the same quantity of seeds with every sauce order, from one bottle on up.  So if you want to pay a few bucks more you'll get seeds AND a bottle of sauce.
 
Here's a link to the free seeds (for $3.75) on my site:  https://www.boldbadg...tery-seeds.html
 
Here's a picture of the approximate amount of seeds you'll get, with a can of beans for reference:
 
mysteryseeds.jpg
 
 
Here's the 2018 layout at the big spot and the two community garden spots.  The seeds all came from these.
 
layout1_2018.jpg
 
 
2018 community garden 1:
 
layout2_2018.jpg
 
 
And community garden 2:
 
layout3_2018.jpg
 
 
And here's the layout at the big spot from 2017:
 
layout1_2017.jpg
 
Grow them out and you might just find your new favorite pepper!
 
 



#1598412 yellow 7pot hot sauce

Posted by Bold Badger Sauces on 15 December 2018 - 07:31 AM

Thanks for remembering me lol.  I'm out of last year's y7p sauce but I'll have more once this year's batch is processed, hopefully in a month or two.




#1595857 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 30 November 2018 - 09:38 AM

Thanks Paul!

 

It's pretty hot, yeah, I try to keep the temp around 200.  I smoke them pretty much until they're dry, sometimes I let them go overnight and add more charcoal in the morning.  When I take them off the smoker I do typically have a few that are still soft so I put those in the oven to finish drying.  I absolutely love the smoked pepper powder, I put it on everything.  That said, if I had a bigger smoker I think a colder smoke would produce better results.  I need to plunk down the money for the side fire-box attachment for mine.

 

I can't recommend fermented chinense sauces enough.  It takes the fresh pepper flavor and adds a sour/funky/savory kick to it.  I've noticed the hotter the peppers the more the fresh flavor seems to carry over through fermentation.  It's like the peppers have so much evil in them the fermentation can't touch it, lol.  My first year I added a bunch of fresh peppers at cook time to try and bring back more of the fresh flavor, but now I don't even bother, I think it's better with the lingering fresh taste more in the background.  I do want to try making a non-fermented sauce at some point but there are different rules for acidified foods and it would require me to have everything lined up to bottle the sauce while the peppers are still fresh and so far I haven't been able to manage it.




#1593131 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 12 November 2018 - 08:17 PM

Not much new to report.  One of the plum carboys did get a pretty bad case of yeast.  It took longer for those two to start bubbling than the rest, but once fermentation started in earnest the yeast kind of stopped in its tracks, presumably because of all the CO2.  I scooped off the top couple of inches of mash, sprinkled some salt on top, and put the lid back on.  I've since capped off all 8 carboys, and I've been shaking them every few days in the hopes of continually disturbing the surface and preventing yeast from getting a foothold.  So far so good, no more yeast on any of them.  I've also been burping them once or twice a day, they smell *delicious*.

 

I inadvertently did a little experiment with the yellow 7 pot carboys.  I screwed up and put 2x the garlic in the first one, so for the other two I used the normal amount of garlic in one and no garlic in the other.  The plan is to mix them all together when I cook them so it works out.  I noticed the one with 2x garlic took longer to start bubbling than the one with normal garlic, which took longer than the one with no garlic.  I've always heard that garlic inhibits fermentation, and from what I've seen it's totally true.  Once they got going they seemed to ferment as well as the others, the onset was just delayed.  It'll be interesting to see if there's any difference in the final ph among those 3.  I predict there won't be.

 

 

 

CIMG3080.JPG

Plum and white 7 pot on top, two yellow 7 pots and superhot on bottom.

 

 

 

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"Regular", plum, and another yellow 7 pot.

 

 

 

20181111_144828.jpg

Finally got around to taking down the plants.

 

 

 

plum_new_300_final_all_paths_dark.png

Here's the new label I've been working on.  It's basically the same as last year but I muted the background in the center a bit, changed the color of the banner, new font, darkened up the badger, etc.  I wanted to start from scratch and do something completely different, but sadly I was born without any creativity.  I'm also colorblind and don't really understand CMYK, so any design suggestions are appreciated, lol.

 

 

 

I think the seed pile is about as dry as it's going to get.  I'm going to put them in a closet with a bucket of damp-rid to suck out the last of the moisture, then into the leftover carboy.  It has an air-tight lid so they should stay pretty dry in there.  I'll probably be making another post shortly after thanksgiving about that.

 




#1590717 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 31 October 2018 - 06:20 AM

Last year I used them fresh, but this year I'll probably have to dry them or freeze them.  I'm debating which way would preserve the flavor the best.  I'm leaning toward freezing, in which case I'll vacuum seal them first.




#1590024 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 27 October 2018 - 09:45 PM

Finished up the eighth and last carboy last weekend.  It was a lot of work, although not having to load everything up and drive to the kitchen is definitely nice.  I always listen to audiobooks when I'm chopping peppers, this year I made it through Harry Potter books 3-5.  They were all great, goblet of fire being my favorite so far, but half blood prince is shaping up to be even better.

 

 

CIMG3066.JPG

Upper left are the two plum, then a "regular," which will be either chipotle or curry.  On the bottom is a yellow 7 pot, the first that I've capped off.  I've been shaking it around to try and get the mash to sink.  I have a heater in there keeping the temp at about 65.

 

 

 

CIMG3067.JPG

White 7 pot and superhot.

 

 

 

CIMG3068.JPG

The other two yellow 7 pots.

 

 

 

CIMG3073.JPG

The seed pile, still not totally dry.

 

 

 

20181027_194501.jpg

Smoked peppers, I did 3 big batches on the smoker.  Wound up with 5 gallon-sized ziplocks full.

 

 

 

20181019_172947.jpg

The curry trees.

 

 

 

20181022_173751.jpg

Sadly the plants are now dead.  I'm going back to dig them up and clean up the ground sometime in the next week or so.

 

 

 

20181022_173756.jpg

More dead plants.  I miss summer already.

 

 




#1588455 Various Degrees of Separation

Posted by Bold Badger Sauces on 20 October 2018 - 10:33 AM

Wow, never seen that before.  I guess those peppers are just really oily.




#1588428 Various Degrees of Separation

Posted by Bold Badger Sauces on 20 October 2018 - 07:59 AM

Looks kind of like you still have some fermentation activity going on in there.  I get separation in my bottles after a month or two, but it's always a layer of clear-ish liquid on top.  Maybe your water bath didn't properly kill off all the live bacteria.

 

I use the hot fill method.  I cook the sauce by bringing it to a boil, then turn down the heat and simmer for about an hour, stir regularly, then blend with a stick blender while it's still simmering.  Then I turn up the heat and stir it a lot, checking the temp until it's above 180 consistently, I shoot for 200.  Then bottle it by using a funnel over the mouth of the bottle, and pouring the sauce in with a metal measuring cup, directly out of the pot of boiling sauce.  Then wipe any sauce off the rim of the bottle, put the cap on, and invert it.  Stir after every few bottles.  As I get closer to the bottom I turn down the heat so it doesn't start boiling too vigorously.  Wear gloves because you'll get boiling sauce on your hands no matter how hard you try to avoid it.  It also helps to put a big plastic bowl on the stove top, anything that gets covered with sauce goes in the bowl between bottles so you don't get sauce all over everything.  You don't want to turn on a burner a few days later with some surreptitious sauce on it, it's a great way to mace yourself.

 

The stick blender is awesome.  I used to have to cool it down enough to put in a regular blender, then put it back on the stove and heat it up again.  It doesn't work as well as a regular blender but I don't mind a few chunks.