Recent content by HellfireFarm

I have 5 trays started - lights went on soon as the first few appeared. The rest will come up soon!

One of my first "not sauce" examples was a reaper lemonade, made simply by putting a couple (cracked open) dried reapers in the jar and letting it steep. Turned out fairly popular.

They're catering to the craze for "more heat", which apparently continues unabated, even if fueled mostly by charlatans. Reminds me a lot of the IPA craze in beer. Which at least appears to be easing somewhat. That's one thing I like about the NC (Oxford) Hot Sauce Festival - the contest...

We got ours started just a few days ago too. It's so much better than the pre-made store bought. The whole brisket is too much for one meal (actually half is too much too but leftovers...), so I'm splitting it and smoking half of it (pastrami)

I consider myself very fortunate to have family and friends who understand the value of honest feedback - they get that I'm trying to produce the best product I can so they give me honest feedback. It's taken a long time to train everyone to think that way though... I like that idea about just...

Quick note on UPCs I recently got some - I think you can do one at a time, but they do them in blocks which gives you a "prefix" for your company (at least that batch of codes). Although I currently only have about 5 products that will be using them, I got a block of 100 instead of a block of...

What, he's not thinking of the Roman Empire? (wondering if anyone will get that one)

When I have too large a harvest to fit in the dehydrator, I freeze the rest and dry them later. Haven't noticed any difference in the finished powder at all.

I just finished my 5-year hazmat refresher. With that knowledge now firmly in mind, I volunteer to come help safely dispose of it.

Once again the jalapeno minority here... My must-haves would be: Anaheim Sahauro (aka "biggie")* Serrano tampiqueno orange habanero Kinda boring I guess... Poblanos good too, bue I can never seem to grow them big enough for decent relleno's. The sahauro is consistently large enough.

Like Michelin. THP 2 star sauces

Have you recently taken up necromancy? :)

As you should :) We discussed capsaicin recently in my hazmat refresher According to it's SDS for accidental release: I guess it should technically have a DOT placard to ship :)

Thank you, I will definitely check them out!

The process for gummies is at least as involved as the hard candies. But even if I doubled my output it still wouldn't be enough to be reasonable for full retail. My best bet appears to be trying to find an existing candy maker who would consider contracting. But given some of my ingredients...