ok,
There are a bunch of threads out there, but wanted some of the experts out there to give opinions on my process.
I have been "dabbling" for 5-6 years now with making my own hot sauce. Something with a ton of flavor, not just heat.
1) de-stem and grind peppers.
2) Combine with 6% salt, 3% dry dextrose (additional food for the L.A. producing bugs), and a commercially purchased starter culture.
3) Place in warm room to ferment. Usually hit a pH of <4.0 within 3-4 days and gas formation usually ends within 7-10 days if not sooner. Usually finish between 3.2 and 3.5 pH.
4) Age fermented mash 3 +/- years.
5) "Final process" by adding vinegars, granulated onion and garlic, black pepper, roasted garlic, water, and a couple other secret (non vegetable) ingredients. 6)Everything goes in a commercial blender until finely chopped.
6) At this time I do not cook or heat process.
7) Finished product is roughly 1/3 the original mash, the rest vinegars, etc.
8) finished pH is generally around 3.3-3.4.
9) bottle in 5 oz woozie bottles. Have used sauce bottled over a year, sitting on shelf not refrigerated with no apparent degradation of flavor.
Have never cooked it I think I am safe? Will cooking affect my taste/texture? It is REALLY well liked as is by everyone who tries it.
So far have just given away to friends etc, am kicking around small scale sales...
Thoughts?
There are a bunch of threads out there, but wanted some of the experts out there to give opinions on my process.
I have been "dabbling" for 5-6 years now with making my own hot sauce. Something with a ton of flavor, not just heat.
1) de-stem and grind peppers.
2) Combine with 6% salt, 3% dry dextrose (additional food for the L.A. producing bugs), and a commercially purchased starter culture.
3) Place in warm room to ferment. Usually hit a pH of <4.0 within 3-4 days and gas formation usually ends within 7-10 days if not sooner. Usually finish between 3.2 and 3.5 pH.
4) Age fermented mash 3 +/- years.
5) "Final process" by adding vinegars, granulated onion and garlic, black pepper, roasted garlic, water, and a couple other secret (non vegetable) ingredients. 6)Everything goes in a commercial blender until finely chopped.
6) At this time I do not cook or heat process.
7) Finished product is roughly 1/3 the original mash, the rest vinegars, etc.
8) finished pH is generally around 3.3-3.4.
9) bottle in 5 oz woozie bottles. Have used sauce bottled over a year, sitting on shelf not refrigerated with no apparent degradation of flavor.
Have never cooked it I think I am safe? Will cooking affect my taste/texture? It is REALLY well liked as is by everyone who tries it.
So far have just given away to friends etc, am kicking around small scale sales...
Thoughts?
Not Really~~~