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More Hot Sauce
I like that. Gonna do that then. I'm gonna make some spicy bbq sauce too, gonna throw some of the vinegar I pulled off the top into it and gonna throw some of the peppers in, see what happens.- jemm
- Post #15
- Forum: Sauces, Rubs & Marinades
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More Hot Sauce
Studying? Never heard of it... But seriously, it's effin spicy. I wanna use the peppers for something but I really just don't know what they could go in.- jemm
- Post #12
- Forum: Sauces, Rubs & Marinades
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More Hot Sauce
So I've pureed and strained the sauce and I'm 2 days into skimming vinegar. Question for someone more knowledgeable than I, what should I do with the strained out peppers. I have a small tupperware full of peppers. I was planning on using it as a spread but, to be honest, it's too spicy. ...- jemm
- Post #10
- Forum: Sauces, Rubs & Marinades
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My first attempt at making hot sauce...more pictures now!
I'm past that. I'm almost 3 weeks in. As I said, the peppers are pureed and jared and I'm waiting for the vinegar to seperate to skim it off but I want to make sure I don't need to strain it first before it will seperate...- jemm
- Post #42
- Forum: Sauces, Rubs & Marinades
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My first attempt at making hot sauce...more pictures now!
Question, so I've pureed my peppers/vinegar/salt mixture and it's sitting in jars in the fridge now. Basically it's layered so there is liquid on the bottom and the peppers are on top. Is that normal? How long did you wait before you strained it? I did the puree, jar and fridge on tuesday btw.- jemm
- Post #39
- Forum: Sauces, Rubs & Marinades
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First Fatty
haha thanks! We have a bunch that we use to serve dinner basically every night, they're awesome. -
First Fatty
Quote: Yea, all my grocery store had was sausage links so I cut em and punched the crap out of them in the bag, pulled the casings out, punched em some more and then rolled it flat. Tried to get it to be one piece but I'm sure it wasn't as solid as it would have been using one big lump of... -
First Fatty
I had done a fatty in the oven before (before I got the smoker) and the roll was perfect, I think I need to try the 6x7 weave then. And yea, the saran wrap was probably not as tight as it could've been... Next time I'll make sure to really get it tight together. The flavor was definitely... -
First Fatty
Decided to do a Fatty the other day and had a little trouble, wondering if you guys could help me through what I did wrong. Started by flattening out the sausage. I used hot italian sausage and a beer bottle for a rolling pin - resourceful. Then put the inners in. Did cheese, green... -
More Hot Sauce
hahaha yea, pain will ensue I'm sure. So, when it's all ready I'm thinking of getting some bell jars to store it and doing one where I only fill it maybe 1/4 up and put in some tomato sauce, onions, etc... to dumb it down a little. Thoughts on that?- jemm
- Post #9
- Forum: Sauces, Rubs & Marinades
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My first attempt at making hot sauce...more pictures now!
Is the first pic you posted after 1 day of fermenting or before you put it in the cabinet? That's basically what mine looks like today (1 day in), just wanna make sure that's normal and I shouldn't add more peppers to fill the jar.- jemm
- Post #35
- Forum: Sauces, Rubs & Marinades
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More Hot Sauce
Quote: Alright sweet! I was semi worried that if they weren't ripe they wouldn't be as hot but that was probably pretty dumb...- jemm
- Post #6
- Forum: Sauces, Rubs & Marinades
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More Hot Sauce
Quote: Yup, I live in my fraternity house so it's just always set up (also note Evan Williams...).- jemm
- Post #4
- Forum: Sauces, Rubs & Marinades
