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New Addition At the Launch Pad, RocketMan's Smokin!

Some really good friends of ours gave me a Bradley Electric Smoker. This bad boy has 4 racks and can smoke at temperatures from around 90 to 250 degrees F and there's even an available attachment to do cold smoking with it.
Soooooooooo.......

I just had to make a little stop at Publix since my plants arn't putting out enough pods yet and wound up with this

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and in they go

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loaded up the hopper with Applewood and set the control for low and 2 1/2 hours later it looked like this

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It hovered around the 100 degree mark going above and below it occationally. At one point I unplugged the internal heating element leaving just the heating pad that causes the wood to smoke. At the end of the 2 1/2 hours the peppers had a great smokiness to them and while a touch tender they were still very firm to the touch when i packed them into the fermenter with the other ingredients.

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The cloud at the bottom is from the starter I used. i was a little concerned that the smoking of the peppers might interfere with the fermentation but 24 hours later it was clearing up and bubbles were developing. I thought about grabbing the food processor and whizzing it all up into a true and proper mash but it was late, I was tired and decided to just stuff it as is.

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Planning on letting this one go for about 45 days and then I'll crack it and see if i want it to go longer or not. I'll be back from time to time with update pics so, till next time -

The Sauce Must Flow!!!!

Edit: Sorry about the picture quality, darm IPhone pics.
 
Time I updated this with the outcome of the sauce. The big question for me from the outset was will smoked peppers ferment and the answer to that question is yes. Not only did they ferment but they retained a Great Smoky Flavor. So, lets process this puppy:

20 minute boil followed by 45 minutes simmerin

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Time for a little whirly twirly

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Yes it's going into a second pot for it's second simmer. 30 minutes this time

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Perfect Ph 3.3

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All bottled up and taking care of the cap after the second time going round and round and a reheat to bring it up to min of 195.
Min of 15 minutes upside down will do it but I usually let them set over night

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Oh Yeah!!

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Smoked Haba-Peno came out even better than I was hoping for. The regular Haba-Peno is my go to sauce for just about everything. Think about the great flavor of Jalapenos combined with Orange Habaneros and a touch of garlic. This was a very welcom guest at my Thanksgiving table and it as we had 3 new sauces at the table those of us that like spicy hard time choosing which one we wanted so we each got a little plate and put some of all 3 on it and just went to town.

Hopefully a few of my test victims uhmm, eer, truly gifted taste testers will drop by and give their impressions.

Cheers,
RM
 
looks great RocketMan. did you add any vinegar to the finished sauce? i just bottled my first fermented sauce the other day and did not add any vinegar because the sour taste was pretty good. after a few days tho it has gone kinda bland, and wonder if adding a little vinegar would keep that sour note longer.
 
With a Ph of 3.3 there was no need to add any Vinegar to the sauce well, unless i wanted to add the flavor of the vinegar to it. How long did you let it ferment for? Unless you pulled it after like a couple of days to a week you should have been fine and i've never seen a stuck fermentation with the lacto like you can get when making beer. To answer your question though yes you can but i would recomment reporcessing it by pouring it all into a pot, adding your vinegar and bringing it up to at least 195 for 15 minutes before rebottling it. Never hurts to err to the safe side.
 
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