or Connect
SmokingMeatForums.com › Forums › Announcements › Messages for All Guests and Members › Hey friends!! I am back!!
New Posts  All Forums:Forum Nav:

Hey friends!! I am back!! - Page 3

post #41 of 48

Welcome back Craig, now get smokin'

post #42 of 48

Glad to have you back,  its been slow around here without you

post #43 of 48
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

Glad to see ya Craig, been working on some hot sauce since your post on it.

3rd week in, probably bottle next week



Are you planning on keeping the bottled sauce in the fridge? .. I was going to get a PH strip to see if I could keep it bottled in the cabinet until used the first time.

 

The stuff I made is awesome..I put a potato in it and added some sugar to adjust the saltiness. Worked great.

 

I have had some folks who love way hot sauce use it here and they were sweating and complimenting in short time.

 

I hate it that the two jugs I made rotted...but I will make it in quart batches in the future.

 

And thanks..I am glad to be back...

 

  Craig

 

post #44 of 48
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Hey ya ol' fart, welcome back!  Hope everything got settled for you ok!

It's not over yet..

I will email you some of the details soon.

 

I am so glad you made it thru another round of surgeries..

 

  Craig

 

post #45 of 48

Glad your back.......I was going through some fpnmf withdrawls........... almost checked me into holly hill...........

 

 

Joe

post #46 of 48
Quote:
Originally Posted by fpnmf View Post





Are you planning on keeping the bottled sauce in the fridge? .. I was going to get a PH strip to see if I could keep it bottled in the cabinet until used the first time.

 

The stuff I made is awesome..I put a potato in it and added some sugar to adjust the saltiness. Worked great.

 

I have had some folks who love way hot sauce use it here and they were sweating and complimenting in short time.

 

I hate it that the two jugs I made rotted...but I will make it in quart batches in the future.

 

And thanks..I am glad to be back...

 

  Craig

 



.

Decided to let it go for 6 weeks , boil to stop fermentation then a 1 week rest in the fridge before finalizing, when its all finished I'll post some info.
If I can get the ph 4.0 or below I will store in sealed woozies at room temperature

post #47 of 48
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

 

Decided to let it go for 6 weeks , boil to stop fermentation then a 1 week rest in the fridge before finalizing, when its all finished I'll post some info.
If I can get the ph 4.0 or below I will store in sealed woozies at room temperature



Thanks..I am looking forward to the final...and the "how to" on the way you did it....

 

  Craig

 

post #48 of 48
Quote:
Originally Posted by fpnmf View Post





Thanks..I am looking forward to the final...and the "how to" on the way you did it....

 

  Craig

 


You got it.

 

New Posts  All Forums:Forum Nav:
  Return Home
SmokingMeatForums.com › Forums › Announcements › Messages for All Guests and Members › Hey friends!! I am back!!