Vinegar and pepper sauce

[cutigerjam]

I know the ingredients for vinegar/pepper sauce. Can someone tell me the quantities of each for authentic Eastern North Carolina sauce?

 

[voyager 663rd]

didja google for it? Tons errr gallons of variations..ALL are authentic. So they say. It'll be the same here. Gallons of variations. And ALL are good !

 

[JLinza]

I used this recipe once upon a time and the measurements I used. Not sure if this is what you're looking for...

One cup white distilled vinegar
- One cup apple cider vinegar
- Two TBSP water
- One TBSP Texas Pete
- Two TSP Morton's Salt
- One TBSP crushed red pepper
- Two TSP fresh ground black pepper
- Two TBSP brown sugar
- One TSP paprika
- One TSP dehydrated minced onion
- 1/2 TSP granulated garlic
- Juice of 1/2 lemon (fresh squeezed)

Combine all in a bottle or mason jar and shake to combine. Allow to sit for at least 4 hours prior to serving. Store in fridge. I'm sure there are ingredients that aren't technically authentic. This was just one I found & decided to try.

 

[Fueling Around]

I have a great recipe found on an internet search and verified by a former NC resident.
Unfortunately it is back north on a recipe card and not digitized into computer records.
The only quantity I recall is 1 tablespoon ketchup.

Welcome to SMF
Stop over at Roll Call and introduce yourself.

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This is where all new members should begin. Tell us a little about yourself, where you live, what you do, etc. Just helps us get to know you better;-)

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[cutigerjam]

didja google for it? Tons errr gallons of variations..ALL are authentic. So they say. It'll be the same here. Gallons of variations. And ALL are good !

Yes, I googled it and found, as you said, gallons. Haven't tried any of them, so was hoping someone from SMF had one that is a sure winner.

 

[fxsales1959]

I used this recipe once upon a time and the measurements I used. Not sure if this is what you're looking for...

One cup white distilled vinegar
- One cup apple cider vinegar
- Two TBSP water
- One TBSP Texas Pete
- Two TSP Morton's Salt
- One TBSP crushed red pepper
- Two TSP fresh ground black pepper
- Two TBSP brown sugar
- One TSP paprika
- One TSP dehydrated minced onion
- 1/2 TSP granulated garlic
- Juice of 1/2 lemon (fresh squeezed)

Combine all in a bottle or mason jar and shake to combine. Allow to sit for at least 4 hours prior to serving. Store in fridge. I'm sure there are ingredients that aren't technically authentic. This was just one I found & decided to try.

that's pretty close to what i use. of course not measured precisely. I sweeten mine a little with the brown sugar. You'll find many different variations. just keep track of hat you use and go from there.

 

[fxsales1959]

I know the ingredients for vinegar/pepper sauce. Can someone tell me the quantities of each for authentic Eastern North Carolina sauce?

one last thing, if you google ignore the mustard version. sound like you want "eastern version

 

[cutigerjam]

that's pretty close to what i use. of course not measured precisely. I sweeten mine a little with the brown sugar. You'll find many different variations. just keep track of hat you use and go from there.

Thanks! Looks like something i can work with.

 

[BigW.]

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

 

[bill ace 350]

I used this recipe once upon a time and the measurements I used. Not sure if this is what you're looking for...

One cup white distilled vinegar
- One cup apple cider vinegar
- Two TBSP water
- One TBSP Texas Pete
- Two TSP Morton's Salt
- One TBSP crushed red pepper
- Two TSP fresh ground black pepper
- Two TBSP brown sugar
- One TSP paprika
- One TSP dehydrated minced onion
- 1/2 TSP granulated garlic
- Juice of 1/2 lemon (fresh squeezed)

Combine all in a bottle or mason jar and shake to combine. Allow to sit for at least 4 hours prior to serving. Store in fridge. I'm sure there are ingredients that aren't technically authentic. This was just one I found & decided to try.

Saving this Recipe.

 

[millerbuilds]

Welcome to SMF from North Texas. Looks like they got you covered above!

- Jason

 

[JIMSMOKES]

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

This one is amazing!

 

[cutigerjam]

JJ's Finishing Sauce

2C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Combine all and whisk well. Let rest, at room temp, 30 minutes for the flavors to meld together.

Makes 2 1/4 Cup. This is enough for an 8-9 Lb Butt with approx half mixed in and half served at the table.

Thank you!

 

[SmokingUPnorth]

I also use JJ’s recipe. Even make one with extra cayenne and love it. Never had someone taste it and not like it

 

[chef k-dude]

Here's my recipe, tweaked after reading the myriad of recipes out there. I often find what people refer to as "authentic" doesn't always mean "the best". I think that is a matter of personal preference and many people arent willing to make several batches and taste-test across the batches to refine a recipe to their own perfection.

I created this while doing a low carb diet, thus the sugar free stuff. But I still make my own ketchup today, sugar free even though we are not exactly low-carbing anymore, because its as good or better than anything I have ever bought off the shelf.

Ken’s C’Ville Sauce for pulled pork:

1 ½ cup cider vinegar
½ cup no sugar ketchup
½ cup water
1 tablespoon brown sugar or substitute (I’ve used the monk fruit golden, or Sukrin and ½ tsp molasses)
1 teaspoon kosher or coarse sea salt
1 teaspoon Texas Pete hot sauce
*Louisiana or Crystal or generic sauce would also work. I would NOT use Franks or Tabasco in this. I keep both of those but they are for different foods in my kitchen, not “Q”.
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder (I have granulated garlic these days, I like that better)
½ teaspoon onion powder
½ teaspoon dry mustard powder
¼ teaspoon crushed red pepper flakes (sub 1/8 tsp cayenne for heat without bits for a squirt bottle or syringe)

Put all ingredients in a mixing dish (I use a 2 cup Pyrex measuring cup) EXCEPT vinegar, ketchup and water.

Add a little water and whisk (I prefer a small wire whisk) until all the dry ingredients are well blended.

Add the rest of the water, ketchup and vinegar and whisk until blended. Microwaving about 2 minutes till hot to get everything blended.

Mix some sauce with pulled pork for an enhanced flavor just as a base and add extra at serving