Hi,
I've been lurking on this site for about a year or so, soaking up any information as possible about making hot sauce. I wanted to delve into it when my favorite hot sauce (Australian Hot Sauce) changed recipes. Horrible, I know. In the interim, I found a new favorite (Dragon's Blood Elixer). Last summer, I gave making hot sauce a try and well, it wasn't bad but it wasn't great. It was a learning experience. I just gave it another go today and I am extremely pleased with the result (I'll probably post some pics and recipe later on).
One of these days, I'm going to start a pepper mash to ferment alongside my sauerkraut. Which should be fun. I smoke lots of meat (along with ribs nearly every weekend during the summer), make sausages, and sometimes, cheese. I've been making bbq sauce for years and just started mixing my own rubs. My newest creations include an apple rub and an apple bbq sauce to compliment it.
I've been lurking on this site for about a year or so, soaking up any information as possible about making hot sauce. I wanted to delve into it when my favorite hot sauce (Australian Hot Sauce) changed recipes. Horrible, I know. In the interim, I found a new favorite (Dragon's Blood Elixer). Last summer, I gave making hot sauce a try and well, it wasn't bad but it wasn't great. It was a learning experience. I just gave it another go today and I am extremely pleased with the result (I'll probably post some pics and recipe later on).
One of these days, I'm going to start a pepper mash to ferment alongside my sauerkraut. Which should be fun. I smoke lots of meat (along with ribs nearly every weekend during the summer), make sausages, and sometimes, cheese. I've been making bbq sauce for years and just started mixing my own rubs. My newest creations include an apple rub and an apple bbq sauce to compliment it.
from sunny South Florida! 
