Fermented Hot Sauce Mash

Canadian Bacon · Posted: Apr 05 2014 Post subject: Fermented Hot Sauce Mash

Well I have been reading,studying for months on fermenting mash for hot sauce......I think I have it down.
This ferment consists of 2 lbs of orange habs,carrot,onion and garlic...
the reason for fermenting the veggies in with the peppers is for the extra sugars and make for a more active ferment.
I grated the carrot,rough chopped the onion and garlic.
I removed the stems on the habs and run them through the food processor for a nice even chop.

I mixed everything in a bowl and added about 3 tablespoons of whey that I collected from some Greek non flavored yogurt as a starter.
I placed everything in the crock and put the weights in.
I mixed 2 tablespoons pickling salt with 2 cups warm water to pour over the mash.....
it was not enough to cover completely so I mixed up 2 more cups and it worked out nicely with one inch of cover.

I put the lid on the crock and filled the channel with water......
and now we wait.....I will let this batch go for 3-4 months or until I have some of my own killer pods for making another tasty mash.
When im ready to make it into a sauce I will add whatever spice and wine vinegar to make some tasty killer hot sauce.
I will bottle it up in 5 oz woozy's and add my killer label....for friends and family. Laughing

I dont have a pic of the brine covering the weights but the weights were covered by about one inch.

Set aside in a nice out of the way spot.

It will have to do its thing.....I will be back to post as things progress. Very Happy

Of course I'm going to need a label.......this is what I come up with for now.....only a hobby label.

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thsmoker · BBQ Fan Joined: 05 Nov 2008 Posts: 322 Location: NC

Looks awesome -- including the label.

Justapod · BBQ Fan Joined: 12 Dec 2013 Posts: 182 Location: SW MO

Very nice set up CB. The label is the perfect touch Wink

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jess · Posted: Apr 05 2014 Post subject:

Very nice fermentation set-up, makes my old #7 crock and marble weight look like something from a previous century... Rolling Eyes

whall · Posted: Apr 05 2014 Post subject:

Looks great CB!

I look forward to seeing the progress.

I believe that label says it all Smile

Smokin Mike · Posted: Apr 05 2014 Post subject:

Looks good CB. I'm not sure if I've ever had fermented hot sauce. What's it like? Is it some sort of sauerkraut quality that comes out?

Canadian Bacon · Posted: Apr 05 2014 Post subject:

MacEggs · Posted: Apr 05 2014 Post subject:

Very interesting, Rick. Love that label!

You have my address ... friend. Very Happy

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patruns · Posted: Apr 05 2014 Post subject:

Very interesting and nice set up! Canadian kimchi a la CB.... I like it! Smile

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BUGSnBBQ · Posted: Apr 06 2014 Post subject:

That's a great looking setup you got there. Makes my setup look primitive (it is Laughing

). I've got to get some more yogurt before I start mine - The wife ate it all Evil or Very Mad

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Canadian Bacon · Posted: Apr 06 2014 Post subject:

Don't be a tough guy when you guys try this.....notice I have no gloves on...... Laughing

Its been 24 hours...... washed my hands with alcohol wipes and had my morning shower......hands are still tingling.......wear gloves.
Every part of me was burning yesterday......and Mr.Johnson was a little uncomfortable as well. Wink

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Smokin Mike · Posted: Apr 06 2014 Post subject:

BUGSnBBQ · Posted: Apr 06 2014 Post subject:

I hear ya on that! I started using the blue gloves (Nitrile?). They're not as tight as the regular white latex ones, so my hands don't sweat.

Canadian Bacon · Posted: Apr 06 2014 Post subject:

I broke my own rules cause I always wear gloves when playin with my peppers...

Old Smoker · Posted: Apr 07 2014 Post subject:

Now that is going to be some fantastic sauce, I've read a little about fermenting but always thought finding a starter for the fermentation would be hard. That's definately a sauce I'd love to sample... hint..hint.. Laughing

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Canadian Bacon · Posted: Apr 08 2014 Post subject:

Well its been three days now and I am starting to hear the lid burping every so often....so it must be starting to do its thing. Laughing

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Large BGE
Napoleon Legend Gasser
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Two of the fastest Thermapens ever made ... Black& Blue
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OwenStubbs · Posted: Apr 08 2014 Post subject:

Did you already own that particular fermenting crock? Was there certain reasons you chose that over alternatives? I had been eyeballing the pickl-it products, so thought I would ask what steered you to this particular jar.

Canadian Bacon · Posted: Apr 08 2014 Post subject:

This particular crock was my dads sauerkraut crock.....my mother and father owned their own business for 35 years called ABS Supplies(Abattoir,butcher and store supplies) we used to sell a lot of http://www.sausagemaker.com/ products.
As a matter of a fact my father knew Rytek Kutas of the Sausage Maker fairly well.... Laughing

....this being said .....still the crock I would buy just because of the built in water channel.....Made in Poland ...cant go wrong. Laughing

_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

OwenStubbs · Posted: Apr 09 2014 Post subject:

Thanks for the info. Must be a durable design as I had no problem finding one identical to it thanks to Google.

I am still leaning toward the pickl-it line, but may sit tight for a bit and see how your yummy project turns out before making a purchase! Wink

Canadian Bacon · Posted: Apr 09 2014 Post subject:

OwenStubbs if I did not already own that crock I would go for one of those Pickle-it jars.....
they look like a great product....cost is must cheaper and you can see what is happening at all times with your ferment.....something I wish i had with the crock.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
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