Recent content by SmokenFire

  1. SmokenFire

    smoking First smoked salmon

    Old Salty was a real gem. I still miss that dude. His smoked fish methods were boss, no doubt.
  2. SmokenFire

    fermenting Hot pepper fermentation seems to have stopped 10 days into fermentation

    Checking in to say that my pepper ferments are almost always very slow, with very little visible activity throughout their term - absolutely nothing like beer & wine that I've done in the past... That said, airlocks have been key for me to keep kham yeast and nasties at bay during the ferment.
  3. SmokenFire

    bottling Hot Fill and Hold Method - Does there have to be a vacuum seal?

    So... if the caps are on tight is there a need for a vacuum seal (so long as all precautions are taken, PH level is low enough, etc)? There isn't a need for a vacuum seal with the hot fill & hold method. Your process is sound and your sauce is safe.
  4. SmokenFire

    preservation Can oxidation be prevented?

    many of my sauces will not hold color for more than a year or so - especially lighter colors like orange and yellow. vacuum sealing will help protect the color.
  5. SmokenFire

    favorite Favorite ginger ale/beer?

    Virgil's is excellent. Also a fan of Bundaberg.
  6. SmokenFire

    wow its awesome to be here once again

    wow its awesome to be here once again
  7. SmokenFire

    legal Hot Sauce and Kombucha

    No idea about in WA but here in IL if you want to sell perishable (must be refrigerated) items like sauces & dressings you must have an ANSI accredited certified food protection manager license and the production of your perishable food product must be done at a licensed kitchen facility.  The...
  8. SmokenFire

    Things are starting to slow down, so I will have more time for the things I truly want to pursue...

    Things are starting to slow down, so I will have more time for the things I truly want to pursue shortly
  9. SmokenFire

    Longtime lurker first time poster

    Welcome!
  10. SmokenFire

    Looking for tips on getting started (equipment, where you get your peppers, good ideas/bad ideas....

    Welcome!  Your journey may be just begun, but speaking from experience it is a most fun one indeed. This is an excellent community for you to have found.
  11. SmokenFire

    Texas Creek Superbowl Sale!

    Awesome sale!!!
  12. SmokenFire

    time to start this year's pepper seeds!

    time to start this year's pepper seeds!
  13. SmokenFire

    wishing you all a safe and happy new year.

    wishing you all a safe and happy new year.
  14. SmokenFire

    artwork label / logo feedback

    I concur with the above.  that said, I dig the lofi labels.  especially if they were clear so sauce was visible in most of the bottle.  Decide on your fonts and placement and yer good.   my feedback:  the CONTAINS ANCHOVIES takes up way too much real estate on the back of the label.  Like so...
  15. SmokenFire

    fermenting What do I do with this ferment?!

    edax's relish idea is a good one.  You could also put those jars in the fridge and fish them out for accompaniments to salads and sandwiches for the next few months, or you could pour out both jars into a large pot and make a nice hot sauce with them.  If storage space is an issue you could dry...
Back
Top