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Wildfire Smokey Scorpion / Habanero Sauce

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jcam222

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I let the scorpion / habanero blend ferment for 4 weeks. It took me several days to adjust flavor due to the heat. Once I taste it enough times my taste buds seem to scramble lol. Finally dialed in with a hint of hickory from natural hickory smoke powder along with a rich of other spices. Added a touch of xanthan to help slow down separation. Taste yields an immediate sting from the scorpion followed by the warmth of the habaneros and finishes with the hint of smokey goodness. This batch yielded 15 bottles. My local sauce junkies will be lining up once I post it on FB lol. Thanks for looking!
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Damn dude wish I lived local to you because I'd sure as sh!t take a couple bottles off your hands!
I wish you did too haha! Need to support my habit lol
Do you deliver ? :emoji_laughing:
One of these days I just might
I bet those sting! Looks really good!
Thanks Steve. It's got a fair amount of heat but not overly stupid.
Nice . I'm still struggling. Lol .
Thanks. I still cant imagine making a straight scorpion or reaper sauce. The taste adjustment process would be daunting. Gonna have to figure it out because my pepper plants are going to yield a ton of scorpion and ghost. Chocolate habs and red Sabine have looking amazing too.
 
Do you deliver ? :emoji_laughing:
I'll DM you my CC info....you can fedex or UPS it. Or would it not ship due to being a "volatile substance"? :emoji_laughing: It do sound good! My son would love that (he puts hot sauce on everythng).

Jim
 
Amazing Jeff, I bet that is some powerful sauce.

Point for sure
Chris
 
I just love your bottles! I getting ready to jump on board. I ordered a Nourished Essentials Fermentation Kit. The Fermenter lid has a waterless airlock valve that lets carbon dioxide out, but stops oxygen, mold and bacteria from getting in. Kind of different but think will work. Also has a pump to take O2 out after sealing.

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I just love your bottles! I getting ready to jump on board. I ordered a Nourished Essentials Fermentation Kit. The Fermenter lid has a waterless airlock valve that lets carbon dioxide out, but stops oxygen, mold and bacteria from getting in. Kind of different but think will work. Also has a pump to take O2 out after sealing.

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I have these, work great
 
Wow Jeff, that is next level right there. I'm still enjoying the 3 bottles you sent in our Christmas exchange but they are about gone. Been rationing them. That stuff looks and sounds amazing. Wanna work a trade?? :emoji_laughing:

Robert
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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