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fermenting First Ferment Oct 04 2015

if you can't you should be able to rehydrate some dried ones and be golden. Your going to use them in a sauce not top a steak with them so they don't have to be pretty. Yes, there's something about fresh but if you cant get them it would be worth a try.
 
So I got more fresh mushroom today and double the amount, plan on redoing it tomorrow, the question is, shall I do it the same (without the Vinegar) ingredients, or add pineapple to it. I would like to add the pineapple but then its a diff mix.
 
Made another batch just now, ooopst on the salt, did 3% instead of 2%. Yellow Jamaican instead of Scotch Bonnets, dont have any.
Just have to watch that it does not run over lol.
So just Whey.
(295gr Prunes)
PB246307_ShiitakeHotSauce2-450_zpsnovwi5m5.jpg
 
Update. Taste is awesome, barely a hint of spice, full bodied, light mushroom taste and a hint of dill pickle taste.
The Way it has settle tels me its finished so Il wait till I can borrow a vitamix and blitz it :)
A good Potato and meat sauce I believe.
 
P1017255_MushroomSauce-500_zps4ip6lj1c.jpg
 
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