fermenting Time To start Processing 73 gallons of Hot Pepper mash

[Meadow Creek Farm]

2017 blessed me with over 500 pounds of Carolina Reapers, Red and Yellow Morugas, Red and Yellow Brainstrain, Primos, so after I packed my freezer, I went and bought 20 food grade 5 gallon pails added areators and started pureeing peppers. 3% salt and 11.5 inch plate for weight. 6 months later and here I am. Wish me luck my kettle never shut off today and 50 gallons left.

 

[Meadow Creek Farm]

Red and Yellow Morugas mix and Red Moruga in the Kettles today.

 

[Genetikx]

Awesome stuff bud. Go big or go home

 

[Meadow Creek Farm]

Thursday is Trinidad Moruga Scorpion Mustard day. This stuff smells great like a spring day except one whiff and you start coughing from the capsaicin.

 

[PtMD989]

So do you process all that at home or do you use a commercial community kitchen?


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[Meadow Creek Farm]

I use a licensed commercial kitchen in Little Rock Arkansas and in my local town . Food safe certified, process authority certified per batch, licensed and insured. I think the only things you can make in a home kitchen are baked goods. http://www.acommunitykitchen.com

 

[Meadow Creek Farm]

Next in the kettle is 6 month old Carolina Reaper and Trinidad Scorpion Moruga Mix. This smells so Good.....smells like a mellow red wine, fruity with a hint of oak.The PH is so low already.

 

[patrad]

Looks awesome, I'll be in touch next Sept

 

[Meadow Creek Farm]

I have a few hundred pounds in my freezer going to de-stem them and dehydrate into whole pods and the rest im going to grind up and dehydrate for flakes and powder. Should have close to 50 pounds dry when all is done