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Critique My Methods, Maestros of Hot Sauce

escoffiersghost

escoffiersghost

i am a professional chef. i can butcher a hog with ease. i can make a fantastic souffle. cutting a perfect brunoise is second nature.
 
but, three years ago i stepped outside this comfort zone and started making my own hot sauce. i did a ton of reading and finally just jumped into it. i am curious how my methods and technique compare to other peoples.
 
i have a base ratio of chilies (typically habanero, red jalapeno, fresno, thai augmented with ghosts, cayenne, paper lanterns or scorpion if i can get them), carrot, onion, garlic and kosher salt pureed in a blender. i start my fermentation with some of the previous sauce. it gives me a consistent flavor in the tang from the lactobacteria. 
 
it is given 30 days to ferment. after that i add champagne vinegar and raw sugar. it is then pureed and passed through a fine strainer. the bits that do not go through the strainer end up being my starter for the next batch. 
 
so, how does this stack up? am i doing it 'right?' the sauce is very very good but like everything i do i am always looking for a way to do it better.
 
thanks a lot, everyone!
 
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I let mine ferment until it stops bubbling. Some stop quickly (30+days) and others last longer. I'm not going for any consistency in mine though as much as I like experimenting with different pepper combinations and adjuncts. The method you're using seems sound from the research I have done and from the help of some of the experts here to keep your sauce consistent taste-wise. Do you have any issues with the batches tasting differently or are you just wanting to improve the method?
 
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i'm no maestro by any stretch, but from my limited understanding, it sounds like you have a pretty good hold on it.
 
the most important question is, how does it taste? if it's what you want it to be, it doesn't much matter anyone else's opinion on it.
 
the only thing I'll say is that you don't have to add in vinegar unless you are doing it for viscosity. the fermentation should lower the pH to a safe value, but you'd need a pH meter to make sure. vinegar is good insurance. 
 
got any pics of the sauce?
 
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I'm not the fermentation maestro, but I think when you add vinegar that kills the lacto. (??? not sure?)...  So the bits that are saved, may not actually be starter for your next batch.  Each batch may be just doing it's thing like a normal fermentation and you're getting consistency by using the same ingredients, measurements and time.
 
Hopefully Rocketman will chime in here.  If you truly want starter from one batch to the next, I'd take a bit out before adding the vinegar, or puree and strain first (saving the bits as you've been doing) then add the vinegar and sugar. 
 
Sounds like a good sauce, +1 for pics, please.  :)
 
SL
 
:welcome: to THP!  :)
 
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the vinegar is for additional balance in flavor and for viscosity. it does not seem to kill the lactobacteria from what i can tell. but, as said i am not really a master at this. 
 
i personally think my sauce is delicious. just today i used some on a scramble of eggs, kale, onion and my own smoked habanero sausage (i make lots of sausages as well).
 
here is my sauce! this particular one is fresno, habanero, red jalapeno, red thai, paper lantern, ghost and trinidad scorpion. 
 
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Welcome to the forum EG, we're glad to have you.  Sauce looks good!
 
Couple questions:
 
1. Do you cook the sauce after fermentation and before bottling?  I ask as the sauce will continue to ferment (and the flavor profile will change) if left uncooked, though the addition of champagne vinegar might kill the lacto (or the added sugar could kick start it - hard to say!).  You'll know the lacto is still active if your bottles foam or otherwise 'boil over' when stored.  If you're storing in the fridge after bottling the foaming might not happen since the lacto will slow down.
 
2. Do you have a pH meter?  You cook so you're all about HAACP and time/temp sanitation, but a pH meter will ensure the end product is 'safe' in the health department's eyes.  (note: this has as much to do with being able to sell legally as it does with not sickening friends)
 
From description and the pic you linked it sounds great.  Poke around the hot sauce threads here - Rocketman and Salsalady's submissions alone were enough to get me headed into deliciousness.  
 
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SmokenFire said:
Welcome to the forum EG, we're glad to have you.  Sauce looks good!
 
Couple questions:
 
1. Do you cook the sauce after fermentation and before bottling?  I ask as the sauce will continue to ferment (and the flavor profile will change) if left uncooked, though the addition of champagne vinegar might kill the lacto (or the added sugar could kick start it - hard to say!).  You'll know the lacto is still active if your bottles foam or otherwise 'boil over' when stored.  If you're storing in the fridge after bottling the foaming might not happen since the lacto will slow down.
 
2. Do you have a pH meter?  You cook so you're all about HAACP and time/temp sanitation, but a pH meter will ensure the end product is 'safe' in the health department's eyes.  (note: this has as much to do with being able to sell legally as it does with not sickening friends)
 
From description and the pic you linked it sounds great.  Poke around the hot sauce threads here - Rocketman and Salsalady's submissions alone were enough to get me headed into deliciousness.  
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i actually do not cook my sauce. though with the current batch fermenting i am going to so that i can compare it to my uncooked sauce. the flavor does not seem to have changed as the sauce has aged. 
 
what ph meter would you recommend? i could certainly use one. 
 
thanks a lot!
 
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EG, first welcome to THP and second that a righteous looking sauce.

Fermentation time really depends on the amount if sugars in the mash. Typically I let mine go between 45 and 90 days with a mash like you listed 45 would be my time but most likely it's done in 30 and I'm just giving it another 15 to age a touch.

I really haven't seen anything written that says that Vinegar will kill lacto and I wouldn't think that the typically 5 or 6% stuff we get would. Also, I've seen mash recipes that call for the addition of vinegar so I'm thinking your safe and good there.

My big concern is that if your making a raw sauce that your processing it safely and it goes right I to the walkin. Once you start cooking the sauce if you follow proper hot packing procedures and have a Ph below 4.0 then you'll have something they is shelf stable for about 6 months but you should check with a Process Authority to be certain.

Cheers,
RM
 
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RocketMan said:
I really haven't seen anything written that says that Vinegar will kill lacto and I wouldn't think that the typically 5 or 6% stuff we get would. Also, I've seen mash recipes that call for the addition of vinegar so I'm thinking your safe and good there.
 
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 Thanks for setting that straight. 
 
 
 
EG- I just "assumed"  the sauce was cooked before bottling.  If it's not cooked, then a pH meter is a must.  Most PA's won't allow a sauce to be packed raw unless it has a pH below 3.0, but even that is up to the AHJ. 
 
There are several good brands.  Since you would be relying on a pH meter as a critical aspect of the process, I'd suggest ponying up for a good one with the calibration solutions which run ~$200. 
 
It is a very nice looking sauce, good appealing color. 
 
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thank you all so much for the help.
 
it is very humbling to go from truly knowing my craft and being very good at it and having a strong understanding of food to suddenly being on the fringes and not having a solid clue of what i am doing.
 
i just ordered a nice ph meter. my next batch should be done fermenting in a couple weeks and it will be the first one that i will cook. 
 
once more, thanks a lot, everyone!
 
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Give Ann's, Salsa Lady, Making 101 pinned at the top here a good read for proper hot fill techniques. She's been in the business for a while and is the SME (Subject Matter Expert) so what she says you can take to the bank.
 
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I learned a lot reading this topic. The only note I can add is this: If the fermentation folks think you've got a handle on the process you're golden speaking to the technical side of things.

As for flavors and ingredients there's no "right way". If your like how it tastes, you're doing it right. Safety 1st and everything else is personal preference & experimentation.

Enjoy the ride - sauce making is super addictive.
 
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RocketMan said:
 She's been in the business for a while and is the SME (Subject Matter Expert)    .
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Not Even Close! :lol:  I just know what's required for my products, it's always up to each person's AHJ.  :cool: 
 
+ to LDHS about sauce making being addictive.  But it's a good addiction to have~
 
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well i cooked a batch yesterday and bottled it. as i have a massive tilt skillet at the restaurant i was able to take seven gallons and bring it to 180 very quickly. the color was not compromised at all. the flavor is also unchanged.
 
this particular batch is made from habanero, fresno, red thai, cayenne, trinidad scorpion, paper lantern, and ghost chilies. the flavor is intense, but balanced. i am very happy with it.
 
i have also teamed with one of the local farmers who provides me with a lot of my produce and eggs to grow cayennes, ghost and scorpion chilies for me this summer. 
 
so much sauce!
 
here it is! my shrink wrapping skills leave a bit to be desired admittedly. 
 
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