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My attempt at hot pepper sauce (fpnmf style!) - Page 2

post #21 of 26
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

In order to extract a good amount of liquid safely, I chop the peppers fine, salt and place in a covered container in the fridge overnight.
The peppers should be fully covered in brine before you start fermenting at 65-70 degrees, (you don't want to be encouraging something like Listeria before the lacto bacteria kick-in).
Pack the peppers in a jar (working the peppers to extract maximum liquid)), all the way to the top to exclude air (if there's not enough natural liquid, top-off with brine) then top the jar with a weighted lid. Set in a jar to catch any overflow and cover to exclude light. I also use a 4 oz. Ball jelly jar as a weight (fits into the top of a wide mouth canning jar), to weight down the peppers or kraut or whatever, it'll also catch any expansion.
As far as excluding air, there's the good, better and best approach.
Good, is ensuring that what you're fermenting is well below the liquid (many people still ferment in open containers like that and have for ages.)
Better, is bringing the liquid all the way to the top of the container and using the weighted lid (this is the method that I use most of the time, and have for years), again fully covered with brine.
Best, is to use an airlock, with the peppers, etc. fully covered with brine. ( I still use this method sometimes)
~Martin

 

when you say bringing liquid to the top of the container do you mean instead of the salt layer in between the peppers, making salt brine instead?

post #22 of 26
It's best to mix all the the salt (2-3%) thoroughly into the peppers to extract the maximum liquid, and yes, you want the peppers covered with the extracted liquid or added brine.


~Martin
post #23 of 26
Thread Starter 

so if by after day one, if i dont have enough liquid to cover i should add some salt water?
 

post #24 of 26
Quote:
Originally Posted by dougmays View Post

so if by after day one, if i dont have enough liquid to cover i should add some salt water?

Yeah, a salt brine (2-3% salt) is fine in this case.
Un-chlorinated water.


~Martin
post #25 of 26

You can add peppers to this, just add the correct amount of salt as per the amount of peppers you add.  If you had bigger cointaner, and grew your own peppers, you could add the peppers as the matured on the plant, over several weeks.  Use the last day you as the start of the days to start counting total time.
 

I was on YouTube last night and watched several 'How to Make Tobasco sauce' type videos. Go watrch some, they will put you on the correct path here.

post #26 of 26
Thread Starter 
Quote:
Originally Posted by Palladini View Post

You can add peppers to this, just add the correct amount of salt as per the amount of peppers you add.  If you had bigger cointaner, and grew your own peppers, you could add the peppers as the matured on the plant, over several weeks.  Use the last day you as the start of the days to start counting total time.
 

I was on YouTube last night and watched several 'How to Make Tobasco sauce' type videos. Go watrch some, they will put you on the correct path here.

Good advice! I had a better result the 2nd go around when i minced the peppers with the salt in the food processor

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