Recent content by FROG DOG

honestly, with enough acid....hot sauce is like a twinkie. I think flavor and color may change a little over time but as far as becoming unsafe to consume......a long long time.

sounds good salsa lady!.....you are the guru of the forum. Please email me so i can get you some of my product in the near future. ilickle@aol.com

i've been using a heat gun set to 360 degrees holding it about 4 inches away from the bottle. It works pretty good but i sometimes get a crinkles lip on the bottom or some creases that don't come out. Is there a temperature and technique that works better? lets hear some ideas :rolleyes:

oh yeah bra, that is looking creamy! nice one

so what is the best way to evenly diverse the xanthan in say a 2 gallon batch......i have an emulsion blender but just wondering from experienced xanthan users......thanks

cooked it with all its ingredients and the sulphur smell disappeared, thank god because it was 8 pounds of peppers. If you are experimenting guys.....do it in small batches!! hehehe :party:

i understand it is safe but hopefully there is no "fart" taste in the finished product. hahaha. could be a big hit!!

I just tried a new technique on a ferment and had a sulphur smell coming off the jars after a few days. I usually cover wild ferments with cheesecloth for a few days to start the fermentation but i was going to experiment with putting the lid on as soon as the mash is poured into the jars. Loose...

thanks salsalady!!

yo italian556,  diggin you youtube vids man!! keep rocking it. Yeah man it would be nice to not have to add Xanthan but if you want a beautiful sauce that has no separation over time it is pretty necessary i think.

My sauce has a nice consistency without it and only has a slight separation after days of sitting on the shelf. I want zero separation so i'm going to hit my next batch with some xanthan, the question is how much? I don't want to make it too thick since the consistency is already pretty ideal...

haha, i used to make scorpion BBQ sauce in the restaurant i used to be a cook at. Had the entire kitchen choking and got a couple people pretty pissed. But man were they a big hit when all the staff tried em. :onfire:  the fumes are the worst when the dish guy would blast hot water on everything...

Nice lineup!! can't go wrong with any of those ingredients......just gotta find that magic balance

is nutritional content required on hot sauce labels if you have you ingredients listed correctly? I personally just dont like the look of them. I have seen a few hot sauce that don't post nutritional content but wondering if that is a requirement that changes depending on where you are from.

Anyone have experience using plastic barrels for larger ferments? I'm pretty sure this is how sriracha does it but i'm not sure.