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HillBilly Jeff's 2014 Adventure - Happy Thanksgiving Everyone!!!

HillBilly Jeff said:
 

Just throwing this up here to plan out my list for next year.  Looking at some changes to my grow next year.
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Bodeen said:
Just throwing this up here to plan out my list for next year.  Looking at some changes to my grow next year.
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Just throwing this up here to plan out my list for next year.  Looking at some changes to my grow next year.
 
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I got my puree ready to go for tomorrow.  It seems to me that it has more heat now than when I ate the pods fresh.  Nice sharp little nip to them.  Thinking of adding orange zest to mine to give it some zip.
 
 
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Not sure how much I will end up with when it is all said and done.  Hoping for 13 bottles, one for the fridge and a case to age.
 
I mailed off a large flat rate box of peppers jammed full and it weighed between 7-8 pounds.  2 years ago I mailed one off and it weighed 12 pounds.  I asked at the PO if the box size shrank and they said no...I think it has.
 
HillBilly Jeff said:
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You posted before I got my image up lol.  It has a sweet/salty start to it, then turns on the heat.  I got a little over the ten bottles, so I have a date with some crackers and cream cheese later tonight.
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 Well it sure looks pretty! A month down the road you'll know how well you did.
 
PIC 1 said:
You're turning into a sauce pro...
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Far from being that.  This stuff is even hotter than my jigsaw sauce.  I need to get much better at finding different things to balance out the flavors and add depth to the different peppers that I use.
 
I have had your sauces before, you're the pro!!!
 
HillBilly Jeff said:
 
 
Far from being that.  This stuff is even hotter than my jigsaw sauce.  I need to get much better at finding different things to balance out the flavors and add depth to the different peppers that I use.
 
I have had your sauces before, you're the pro!!!
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Sorry for the late posting, but if you ever decide to try a MoA sauce again, there is a member on this list (Ramon  aka Walk Good that posted his recipe for a MoA sauce that he called "Tres Alarmas Caribbean MoA sauce".  I made a batch using this recipe and it makes a real nice Caribbean tasting sauce (I think the allspice berries have a lot to do with that).  Anyway, give it a try if you are looking for a recipe for this pepper.  I give it a thumbs up as it sure came out good for me.
 
HillBilly Jeff said:
Took a bottle of jigsaw juice to work today and I think I have a winner with it. Woman tried it and said this is really good...then the heat kicked in and she was cussing me.

That was what I was shooting for. Looks like I will be making a bigger batch next time.
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Dang......never thought about that type of gauge for scaling the hot sauce.
 
(Woman cussing).....winner.........lol
 
I've got a sauce that would fall into the....(Woman Bloody Well Pissed) category.....would you like some of that for work?.... :lol: 
 
PIC 1 said:
Dang......never thought about that type of gauge for scaling the hot sauce.
 
(Woman cussing).....winner.........lol
 
I've got a sauce that would fall into the....(Woman Bloody Well Pissed) category.....would you like some of that for work?.... :lol: 
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If it that good I'll just eat it myself.

Actually want my jigsaw juice hotter. I want the heat to build as you eat it and you have to stop, but its so good you gotta go back for more.
 
HillBilly Jeff said:
If it that good I'll just eat it myself.

Actually want my jigsaw juice hotter. I want the heat to build as you eat it and you have to stop, but its so good you gotta go back for more.
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Roughly how many Jigsaws are in each bottle Jeff? Trying to get a feel for how hot your sauce is. I have a bunch of Jigsaws that I have to deal with. Probably freeze them for now.
 
Jeff H said:
Roughly how many Jigsaws are in each bottle Jeff? Trying to get a feel for how hot your sauce is. I have a bunch of Jigsaws that I have to deal with. Probably freeze them for now.
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That batch I ended up with 13 five ounce woozys and half a coffee cup of sauce and I used 15 pods. After trying the sauce on meat instead of eggs, I feel the sauce doesn't need to be much hotter. For the same batch I wouldn't go over 18 pods, but that's just for my tastes.

Also, after trying I some more and others trying it, I think I will stick with the hickory smoke, maybe just no smoked as long this time.

Will do a double batch next time and might just put it into pints since I go through it so fast. If its just for me, I will probably do it in mason jars and save some of the bottling time. I did like me the whiskey bottles Greg sent out though.
 
HillBilly Jeff said:
Is there a good rooting compound that can be locally?  Say from a national chain.  What about ordering online from somewhere?  Never messed with the stuff and wouldn't mind trying that instead of OW
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You can find a lot of choices on Amazon.  I think I'm going to try a combination of comfrey leaves and willow cuttings.  Comfrey is supposed to stimulate root growth and willow is a natural source of Indolebutyric acid (IBA), the active component in many (most?) of the commercial rooting compounds.
 
Sawyer said:
 
You can find a lot of choices on Amazon.  I think I'm going to try a combination of comfrey leaves and willow cuttings.  Comfrey is supposed to stimulate root growth and willow is a natural source of Indolebutyric acid (IBA), the active component in many (most?) of the commercial rooting compounds.
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Do you take a bare stem, or do you leave the leaves on the end?  Not sure if I should clone or OW a couple plants this year.  I think why I am not having the best production out of my OW is perhaps I didn't cut them back enough?
 
To root?  I always leave a set or two of leaves on the end.  But I've only successfully rooted peppers a few times.  I'm thinking like you, though, trying to OW via cuttings instead of whole plants.  Don't know about the cutting back.
 
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