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franks red hot....
- Thread starter Bradh728
- Start date
But making your own brings a sense of pride along with it, thus making it taste better. Also, I second looking at Pepper Fool, I saw that there is a basic Cayenne Hot Sauce recipe there that might work.
Steve973 said:
If you are going to stay true to the Anchor Bar wings, then yes. Were I to post a pic of fried wings on this forum using Frank's and calling them hot, I do believe my man card would be revoked and I would experience what is known as an internet pimp slap. Ouch!
Salute',TB.
Steve973 said:
I would definitly dissagree. If you want the vinegar wing style, pick up the Original Ancor Bar, they are the ones that originated the style. If you want tasty wings, however, get Defcon Condition 3-1.
I looked pretty hard but I don't see a copycat recipe. I imagine this is because they give you the exact ingredients. Noting is hidden by terms like "spices" or "natural flavors". It's all there, so just mess with measurements.
Please keep this thread about cloning Frank's RedHot.
We have an area for promoting your own sauces.
Thanks
We have an area for promoting your own sauces.
Thanks
Red Hot uses "aged" cayenne peppers so be prepared to ferment a pepper mash.
I have been experimenting with this myself. On July 1 I put up two mason jars of mash to ferment, one jalapeno and one cayenne. The mash should age / ferment at least a month at room temperature. After that the fermentation has slowed or stopped (most sugars used up) and it can go into the fridge (I think another month is good here). You can age them much longer if you wish. I don't want to get too off topic with the mash here so I'll start another thread about that when I have time.
The cayenne mash may needed to be started with some extra brine (water, salt) since cayenne's don't have much moisture in them and water needs to be extracted from them during the process to keep them submerged so the lacto bacteria can work anaerobicly and also so that mold and other baddies don't grow on the surface of the peppers.
After the mash is aged it could be run through a food mill to remove seeds and skins and also (before or after this, or when canning) be cooked to kill the lacto bacteria and stop the fermentation process. If making a Red Hot or Louisianna style sauce add vinegar, etc. Tabasco does this but adds more vinegar than peppers.
If the mash isn't cooked or hot water canned at the right temp then fermentation may occur AFTER canning or bottling thus popping the tops from your jars and spoiling.
I have been experimenting with this myself. On July 1 I put up two mason jars of mash to ferment, one jalapeno and one cayenne. The mash should age / ferment at least a month at room temperature. After that the fermentation has slowed or stopped (most sugars used up) and it can go into the fridge (I think another month is good here). You can age them much longer if you wish. I don't want to get too off topic with the mash here so I'll start another thread about that when I have time.
The cayenne mash may needed to be started with some extra brine (water, salt) since cayenne's don't have much moisture in them and water needs to be extracted from them during the process to keep them submerged so the lacto bacteria can work anaerobicly and also so that mold and other baddies don't grow on the surface of the peppers.
After the mash is aged it could be run through a food mill to remove seeds and skins and also (before or after this, or when canning) be cooked to kill the lacto bacteria and stop the fermentation process. If making a Red Hot or Louisianna style sauce add vinegar, etc. Tabasco does this but adds more vinegar than peppers.
If the mash isn't cooked or hot water canned at the right temp then fermentation may occur AFTER canning or bottling thus popping the tops from your jars and spoiling.
Looking forward to the results, while Franks is mild, I use a bottle a week.
