SMF Premier Member
- Jun 13, 2017
You may think you know the story of Rudolph but don’t think for a second he didn’t actually get even. A little bit of this Carolina Reaper sauce in the reindeer food is all it took!! It fired them up and not their noses Four week fermented blend of 1/3 Carolina Reaper and 2/3 Scotch Bonnet with a touch of garlic post ferment. Mixed in the Vitamix so no need to strain. Yielded 14 bottles total. I’ve got 2 more half gallons I’ll let go another month for two. This stuff will fire you up lol. Probably the hottest I’ve made yet.Next up I bottled the jerk. 100% yellow scotch bonnets fermented in 3.5% brine for 5 weeks. Spices added post ferment when processing. Note I also add some xanthan to reduce separation. As I have mentioned before I always let my ferment sit in half gallon jars for a day or two as taste changes as well as air bubbles settle. This is going to be bomb on wingsthanks for looking!