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Recent content by jdranchman

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  1. J

    How to handle natural casings

    Do you add any baking soda to the soaking water?
  2. J

    Several new hot sauce ferments processed

    This is the way. Over the years I've come to use a brine that is close to 5% because of the dilution from the liquid in the mash/chopped up peppers. I generally end up adding a bit more salt at the end for flavor anyway but not as much as when I started out using a 3% brine for fermentation...
  3. J

    First hot sauce of the season.

    Very nice! Can't wait for our local pepper season. Maybe starting late next month
  4. J

    Several new hot sauce ferments processed

    Old thread but ... Here is my general process: I ferment most of my pepper sauces about 2-3 months. Some commercial sauces are fermented 2-3 years. I often add whole garlic lightly smashed to the jars or buckets (2 gal are the best). I generally use a 5% brine or a bit higher. I find that 10%...
  5. J

    Hot sause tutorial request

    I do this yearly with different peppers. Fermenting is really the best IMHO as I think it really brings out the flavors and makes a very stable product.
  6. J

    How to handle natural casings

    Ditto. I'd really advise against shaking, stirring or otherwise aggressively mixing the casings in the salt. Just gently pour salt around them. If you get aggressive you will get a tangled mess that is hard to undo.
  7. J

    Help fell asleep

    Almost every smoke I do that is long lived gets the Fireboard setup plus one of the probes is for another ambient reading. I set low alarms for the extra ambient probe and that has saved my "butt" several times when I've had a flameout for whatever reason. The audio alarm with Fireboard will...
  8. J

    Newer Amerique controller for CS SM066 - almost new

    Sold and shipped! Thanks pattyq!
  9. J

    How to handle natural casings

    This has been a great TED talk and thanks so much for the tutelage!
  10. J

    Electric suggestion?

    I found a used Cookshack SM60 with the storage cabinet bolted to the bottom. I cleaned and rewired it. I ditched the CS controller and just went with a wired in cord that I plugged into the Auber 1520 PID w/wifi. I added a Bella CSG on the side and only use the internal element for heating...
  11. J

    Pellet containers

    I also have 5 gallon white buckets with Gamma2 screw off lids. They stack nice next to my pellet bags. I sharpie what is inside them so I can grab and go / change out as needed. I've not had any issues with humidity as the lids have a gasket seal.
  12. J

    I am getting a little to serious about peppers

    I can tolerate the Fresno on that list. I make a fermented hot sauce with garlic with it that is popular in my circle. Have you thought of trying that for your explosive mix? It's great for keeping the heat going all year long till the next harvest.
  13. J

    Albacore Tuna Belly....plus

    I bet is smells and tastes as good as it looks! This has got me thinking about what to do with my BF and YF that I got this year. What wood did you use?
  14. J

    Wood chip smoker box for some residential CS smokers

    New stainless steel smokebox $20 - Cookshack part PA019: WOODBOX WITH LID for most Cookshack residential smokers (esp the newer SM066). I got this with a used older SM066 and the previous owner bought the wrong replacement woodbox. This one fits the newer model with a smaller heating element...
  15. J

    Newer Amerique controller for CS SM066 - almost new

    $100 OBO - Almost new. It was a new replacement installed on a used SM066 that I bought. The guy that bought it replaced the original broken controller and only tested the new unit but didn't use the smoker. I took the new PA170 off to add my own PID controller. The PA170 ran fine when I tested...
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