Jump to content

  •  

Bold Badger Sauces

Member Since 27 Jul 2014
Offline Last Active Sep 21 2018 09:18 PM

#1581376 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 11 September 2018 - 03:28 PM

A few new pics.

 

 

20180910_165701.jpg

 

The big spot, even more overgrown than last time, if such a thing is possible.  Several of the volunteers from last year are producing pods now, I've got a couple of loaded aji pineapples and turkish snakes.

 

 

20180910_165714.jpg

 

Some morugas.

 

 

20180902_180726.jpg

 

White 7 pots.

 

 

 

20180910_165730.jpg

 

Side view, with a partially collapsed yellow 7 pot.

 

 

20180911_152340.jpg

 

Plumbing is done in the kitchen.  The whole thing turned out to be more of a pain in the ass than I anticipated, as are most things in life.  I wasted a couple of weeks dealing with one plumber that kept jerking me around, not calling me back, etc.  Last week I called another guy, he came and looked at the place on Thursday, had the riser diagram done on Friday, had the permit on Monday, and did the work on Tuesday.  I was impressed.  Now I have to do the drywall and flooring, then get the plumbers back in to finish installing the sinks, THEN I'll be ready to start chopping peppers.  I just hope they don't suffer for being on the vine too long.

 

I've been cooking up my test batches over the last week, the apple pear turned out AMAZING.  Much tastier than the "regular" control jar and the plum jar.  They've all been going since last October, which is definitely the longest ferment I've done.

 

 

20180909_110440.jpg

 

 

20180909_183557.jpg

 

 

I had two that got funky, I posted these pics in another thread in the hot sauce forum, that second one is pretty gnarly looking.  Sucks but I'm just going to toss them, the first one was strawberry mango, the second was avocado.  RIP you poor bastards.

 

20180909_183339.jpg

 

20180909_183514.jpg

 

 

 

That's all for now!

 

 




#1581373 Bottling Fermented Hot Sauce

Posted by Bold Badger Sauces on 11 September 2018 - 03:06 PM

Yeah it's definitely got vinegar in it.  The how it's made episode is pretty cool:

 

 

 

 

 




#1581097 preserve and accentuate pepper flavor?

Posted by Bold Badger Sauces on 10 September 2018 - 08:25 AM

I've made pickled peppers a few times.  Basically just follow the recipe for pickled jalapeno rings but substitute your own peppers.  It preserves the chinense flavor very well.

 

Here's a recipe, you can leave out the oregano and stuff if you want:  https://www.geniuski...ing-lime-459676

 

I've not used pickling lime like they recommend there, supposedly it helps keep them crispy through the water bath canning process.  Mine always come out mushy, but they still taste good.  I've made "refrigerator pickled" peppers too, those are FANTASTIC because they stay more crispy, but they won't keep outside of the fridge.  To do them that way you make the vinegary brine same as the recipe above, but then just pour the hot brine into the jar full of peppers, put a lid on it, let it cool, then refrigerate.




#1580192 Yellow ferment

Posted by Bold Badger Sauces on 05 September 2018 - 04:28 PM

 

Hmm, I don't have any tomatoes in my ferment and hope it won't taste of them. The thinking here is that aji lemons and mochero flavour will be either complimented or enhanced by pineapple and ginger but can't say anything for sure.

 

I need to leave it for a while to ferment. One question: how does people know when the fermentation is over?

 

No tomatoes in mine either, that's just what the resulting sauce reminded me of.  If I make another aji sauce I think I'll not ferment it and see what that's like.  If you want to trade a bottle when yours is done let me know, I'd love to try it.

 

The bulk of the fermentation is usually done within a couple of weeks, I guess at lower temps it could take longer.  You'll know it's done when you stop seeing bubbles coming from the airlock.




#1580058 Yellow ferment

Posted by Bold Badger Sauces on 04 September 2018 - 08:32 PM

Curious how this turns out with all the ajis in it.  My aji sauce had a weird sort of sour tomato taste.  Totally different than my chinense sauces.




#1574839 2018 - The Farm

Posted by Bold Badger Sauces on 11 August 2018 - 02:09 PM

lol, I'm a freak of nature in that I have no sense of direction.  I regularly get lost in shopping malls.

 

Really sad to hear about all the problems you're having selling your crops.  You might contact Bakers Peppers and see if they need any inventory, they're the only site I can think of that sells fresh pods.  And what about drying the peppers in the sun?  Maybe try explaining your situation to your local county extension office and see if they have any recommendations.  It's possible to get waivers for a lot of the rules and requirements for commercial food preparation if the circumstances warrant.  Also ask around at the farmers markets and find out what other small food-based businesses have done, how they've done it, who to talk to, etc.  I've found you get a lot of different answers depending on who you talk to when it comes to this stuff.  And county officials often wants you to go above and beyond what's actually required by the state.




#1574708 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 10 August 2018 - 08:17 PM

Got some new pics today.  Things are coming along nicely.

 

 

 

 

20180810_173819.jpg

 

Overall shot.

 

 

 

 

20180810_173722.jpg

 

The white 7 pots still looking as they should.

 

 

 

 

20180810_173951.jpg

 

One majestic yellow 7 pot, destined for a stir fry.

 

 

 

 

20180810_174005.jpg

 

Side shot.  So bushy.

 

 

 

 




#1572623 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 01 August 2018 - 09:45 PM

Update time!  The plants at the big spot are doing great.  The yellow 7 pots are loaded, the scotch bonnets less so, but I'm still not complaining.  I'm also noticing tons of volunteers popping up from pods that fell on the ground last year.  They're all tiny but I'm letting them go just for the hell of it.  Also comparing the bushiness of the topped plants to the un-topped ones, I see no difference whatsoever, thus proving beyond a reasonable doubt that topping isn't really necessary.  That's science yo.

 

 

20180729_184259.jpg

 

The big spot.

 

 

 

20180729_184312.jpg

 

Side view.

 

 

 

20180731_202048.jpg

 

White 7 pots.  These were seeds I saved from last year so there's a good chance they got crossed, but they look about right so far.

 

 

 

20180731_202102.jpg

 

Scotch bonnets, one mutant.

 

 

 

20180731_202232.jpg

 

Yellow 7 pots.  So tasty.

 

 

 

20180731_202402.jpg

 

Another view.  The groundhog was busy on this end too.

 

 

 

20180731_202556.jpg

 

More scotch bonnets.

 

 

 

20180801_161157.jpg

 

The ghosts are looking terrible.  I'm starting to think that maybe the problem isn't the high heat, but bad soil and/or bugs.

 

 

 

20180801_161221.jpg

 

Fatalis at the smaller spot, doing a bit better than the ghosts at least.

 

 




#1567366 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 11 July 2018 - 10:58 PM

Things are progressing nicely, but I think the plants are suffering a bit with the crazy heat lately.  It's been in the upper 90s constantly.  The plants at the big spot seem to be doing better, maybe because they have more shade.

 

 

20180711_201409.jpg

 

The big spot.  After I took this pic I raked up all the grass clippings and mulched the plants with them.  I didn't do that last year but it's working out nicely.  The groundhog is to thank for that big spot with no plants.  I've seen it a couple of times, galloping away and crashing through the woods like the t-rex in Jurassic Park, it's huge.

 

 

 

 

20180711_201355.jpg

 

Plants at the big spot.

 

 

 

 

20180710_162725.jpg

 

Ghosts at the smaller spot, suffering from the heat.

 

 

 

 

20180710_162421.jpg

 

Fatalis.  Suffering a bit more.

 

 

 

 

In other news, I got the go ahead from the food inspector to start turning my basement into a commercial kitchen.  At least enough of one for the fermentation phase, I'm still planning to do the cooking and bottling at the really nice one in Jackson county.  They have this awesome bottling machine that's worth the money alone.  Here's a video:

 

 

I always joke with people at the farmer's market, don't worry I used a certified commercial kitchen, I'm not just some guy making hot sauce in his basement.  I guess I'll have to retire that one, lol.  If I can't get it done in time I have some friends who are also working on building a commercial kitchen a lot closer than the other one I used, so I might wind up there.  And if that falls through I'll just use the same place as last year, not that I have any complaints there, it's just a longer drive.  Last year I would go pick a couple hundred pounds of peppers on Friday night, then drive about an hour to get there the next morning, chop up peppers for 12 hours, drive home, then go back up the next day for another long ass day of chopping peppers.  It would be a lot more convenient if I could go pick 50 pounds or so after work and do up one carboy every night of the week if I want to.  I'll also be able to monitor the fermentation much closer, regulate the temp better, and cap the carboys off when main fermentation is done, so I'm less likely to get kahm.

 

Now I just need to go buy a bunch of drywall and stuff and get to work.  If only I weren't such a lazy bastard, lol.

 

 




#1567206 Suggestions on larger scale fermentation gear?

Posted by Bold Badger Sauces on 11 July 2018 - 10:43 AM

I used the 7 gallon kegco glass carboys linked above for my hot sauce.  Last year I had 11 of them total.  They worked wonderfully, but I would warn you that the glass is a lot thinner than it looks.  I accidentally broke a couple of them and I was kind of shocked how thin, way thinner than window glass in spots.

 

Here's an ebay vendor that sells them for a few dollars cheaper, with free shipping:  https://www.ebay.com...NoAAOSwoydWmCng




#1565701 2018 - The Farm

Posted by Bold Badger Sauces on 05 July 2018 - 02:41 PM

Dude, much respect, this is by far the most epic grow log ever.  I just made it to the end after spending several weeks reading each and every post.  Makes what I'm doing look like child's play, lol.




#1563777 Bold Badger 2018 grow log

Posted by Bold Badger Sauces on 28 June 2018 - 09:48 PM

Things are kicking into high gear now.  Got little pods on a few plants.  I topped about half at the big spot and all at the small spot.  Should be an interesting comparison since last year I topped them all.  In fact I don't think I've ever not topped a pepper plant.

 

 

20180627_181810.jpg

 

The big spot, in need of some weeding.

 

 

20180627_181754.jpg

 

Plants at the big spot.

 

 

20180628_143725.jpg

 

Ghosts.

 

 

20180628_143746.jpg

 

Fatalis.  That big one is kicking ass.

 

 

So far so good on the groundhog problem, haven't lost any more plants.

 

 

 

 

 

 

 

 




#1561688 2017 Grow Log - 200 plants, 30 varieties

Posted by Bold Badger Sauces on 21 June 2018 - 05:29 AM

My old username was theBelvidere.  They changed it for me when I upgraded to the biz membership on here.




#1561387 2017 Grow Log - 200 plants, 30 varieties

Posted by Bold Badger Sauces on 20 June 2018 - 09:15 AM

Sorry man, you got lost in the shuffle, I'll get it out tomorrow.  I need to PM the guy from Denmark too.

 

Also here's the 2018 glog:  http://thehotpepper....-2018-grow-log/

 

 




#1560735 2017 Grow Log - 200 plants, 30 varieties

Posted by Bold Badger Sauces on 17 June 2018 - 03:12 PM

lol, and I thought that was one of the milder ones.  It has the same ratio of vinegar as all the others, but I think it might have benefited from a bit more.  Vinegar complements smokey flavors really well imo.

 

Glad you liked it, even if it didn't like you.  I must have a cast iron stomach because I go through hot sauce in general pretty quickly and never have any problems.  Older guys at the farmers market are all the time telling me how they used to love hot stuff but they can't handle it any more.  I'm terrified that'll happen to me one day.