RocketMan's Skunk Works, X-15 experimental sauce

[RocketMan]

Deep inside the secret facility at The Launch Pad is RocketMan's Skunk Works. This is where new sauce development is conducted and strange and wonderful flavors combine with spicy Hot Peppers to become an explosion, somewhere between an 8 pound Cannon and a Nuclear Warhead on your tongue. Let's take a look at what's currently going on

Starting off is a Jamaican Hot Sauce that is about half way through its fermentation. It includes some very interesting ingredients like Golden Raisins.

Next to that is The Original Fire Mission Hot Sauce (formerly known as Haba-Peno), Yum!

This picture proves that even The RocketMan isn't free from getting a Kahm Yeast

Ground Zero next, this is a sauce made from a blend of peppers that are as hot as a Nuclear Explosion including Trinidad Scorpions and Bhut Jolokias.

I love that color!

Original Fire Mission Hot Sauce, Smoked. This is the same sauce but the Peppers have been given 4 hours smoke over Apple wood

And last of the sauces fermenting is the Original Fire Mission Hot Sauce, Bacon. Where the great taste of Applewood Smoked Bacon has been infused into the original sauce.

Next up is some new spice blend that will come under the heading of The Swashbuckler's Spice Company. First up is Bucaneer

This is a Smoked Jalapeño Powder currently under testing.

I know it's not 10 yet but I need a bump for Part II where we go behind the curtain and see what top secret development is in the works.

Stay tuned campers

 

[Hybrid Mode 01]

 
 
 
 

 
 
 

 
     All hot sauces wish they could look this good!

 

[Downriver]

Congratulations and awesome job RM!
 
Antonio is a lucky fellow in many ways.

 

[beerbreath81]

Sauce came out looking perfect, nice job on the labels too. Lucky people! Event is approaching fast, have fun and take some pics for us!

 

[RocketMan]

My first big sauce display

Wedding Sauce

Cheers

 

[RocketMan]

Now this is funny, the last sauce to be done on this thread was the wedding sauce that was given as gifts at my daughters wedding. Well, that daughter is now expecting our second grandchild and she call's me up the other night and says, "Daddy, the baby really wants some of That Green Stuff, can you make a batch, please?" and I'm not about to let my Grandchild (or daughter ) go without a bottle of sauce. So...
 
 
That Green Stuff
 
This is a Jalapeno and Serrano based sauce with Tomatillos and fresh herbs.
 
So, first we have to collect the Whey from some fresh Plain yogurt. Here's how I do it:
 
The players, I prefer Stonyfield Organic Smooth and Creamy. Never had a bad or slow ferment with it and it drips pretty quick and easy.
 

 
Ready to go
 

 
Up and over, trick to this is to run a table knife around the carton before flipping it.
 

 
Let it drip
 

 
and after about 20 minutes
 

 
 
Now, while that's going on I have my ferment jar and lid being sanitized. One word, Iodophor.
 

 
cut them down, process and dump into the jar. Foil makes a great funnel to get it all in.
 

 
After all the peppers are in, the Whey goes in followed by some Pickling or Kosher salt.
 

 
Ready to go
 

And here's a picture of the mama to be that requested the sauce:

With her husbands M16.

 

[Ozzy2001]

Very cool. Grats on grandbaby 2!

 

[RocketMan]

Don't know if I'm going crazy or balancing on the edge of genius, we'll see in 90 days.

Ingredients

Red cabbage
Kale
Jalapeños
Serranos
Carrots
Garlic
Onion

Chop and grind and whirly whirl and into the jar.

Yeah, I know it's going to be weird But That's how I roll sometimes.

 

[SmokenFire]

I think it will come out like kimchi RM.  We did a red cabbage sauerkraut recently that was amazing, I'll be trying a version of this recipe when we pull the remaining reds from the garden.  

 

[JohnsMyName]

Way cool, glad this thread resurfaced, good reading here. 
 
Is there any concern with the abundant chlorophyll in the kale?

And here's a picture of the mama to be that requested the sauce:

With her husbands M16.

 
Actually that'd be an M4 profile not M16, without going into too much detail.  
 
What branch (USMC)? The service is appreciated.

 

[RocketMan]

Son in law is Marine, I'm retired Army.

Thanks

 

[dragonsfire]

Looks great, reminds me I need to do something with my red cabbage

 

[Rairdog]

I used a sauerkraut/diakon radish juice for a starter in my last hot sauce ferment.  Gave it quite a twist.  Maybe just a little too much diakon but I like it over all.      

 

[RocketMan]

Walked into the Rocket Room as the Skunk Works are know as by the family, well more like hobbled in as I'm still on crutches after foot surgery and DANG did it ever smell amazing. With 2 sauces and a Stout going in there the Fermentation smell was off the charts! So, there's about another 45 day to go on the Garlic sauce and the Kale / Red Cabbage sauce really has only just begun. I'll post up some pics tonight if I can get back out there.
 
Have a great day, Cheers

 

[RocketMan]

Ok, so here are the promised pics:
 
RocketMans Theriac - 
 
If you're interested in knowing more about this one, Click Here
 

 
Smell's great and at 44 says it's about halfway to finishing.
 
Haven't really figured out a name for this one yet, It's king of out there
 

 
The kale and cabbage seem to be melding so it'll be interesting to see what the final color is going to be. This also reminds me that I need to get a new batch of Pickleze going. What's Pickleze you ask, well it's a Haitian Cabbage Relish that they serve with almost every mean. Check it Here
I've always thought about fermenting a batch to see what it would come out like but the original is awesome.
 
Cheers Brothers

 

[RocketMan]

I have officially designated this experimental sauce as X-15. It's close enough to call it 90 days so tomorrow night it will be processed. Here's a pic of it today.

 

[SmokenFire]

Wow it looks great.  Crazy, but great!  

 

[RocketMan]

 

[RocketMan]

X-15 up for processing.

Ph is in at 3.7.

45 minute simmer

Ok, let me just say that if you ever plan to try fermenting Kale, it has a bit of a smell that is only just on the border of a stink and I'm sure for some it smells horrible.

 

[RocketMan]

Round and round and round it goes.

Separating the good pulp from the fiber.

The good stuff heading back for a final simmer

Flipped and cooling, 12 bottles.

So, Experiment X-15, after a smelly start emptying the jar the smell really toned down after cooking. It has a mild hear and a SoFlo Sh!t Ton of flavor. Very interesting and bears more investigation

 

[SmokenFire]

RM I'd be a willing sampler/feedback volunteer.  Let me know if that's something you're looking for.  Maybe we can trade a few sauces?