Been thinking about this & how it is going.....
Any chance this gets a try Christmas Eve?
It's looking really good Scott....err Buck.... I must admit I am nervous about the Ph. I want to test to make sure it got low enough to keep out the baddies. I guess I need to find some testing strips somewhere. It smells just like tabasco sauce.
It's looking really good Scott....err Buck.... I must admit I am nervous about the Ph. I want to test to make sure it got low enough to keep out the baddies. I guess I need to find some testing strips somewhere. It smells just like tabasco sauce.
BBally recommended one a those testers used for checking garden soil PH... might be an option over strips. cannot wait for the finish and the reviews buddy!!!
Charbroil SFB
GOSM
MES
Dutch Ovens and other CI
Little Chief, Big Chief, No Name water smoker
Weber 22" gold, Smokey Joe, WSM 22"
4.2 pH and Titratable Acidity
The average pH of ground fresh peppers before salting was 4.98with a range of
4.97 to 4.99. Following the addition of 8% salt, the average pH was 4.7 with a range of
4.59 to 4.80 (Figure 8). Within the first month of fermentation, the pH significantly
decreased to 3.9 (range to 3.07 to 4.41) and 3.7 (range to 3.17 to 4.6) for plastic and
wooden barrels, respectively. After 1 month there were no significant changes in pH. The
initial decrease in pH was likely due as the result of lactic acid bacteria growing in the
salted mash (Pederson and Luh, 1988) and producing lactic acid. The general
specification project for pickled products established by the processed fruit and vegetable
committee of the Codex Alimentarius Commision FAO/OMS, notes a maximum pH
specification of 4.6 for pickled products (FDA, 2003).
Would boiling it, or heating it to potentially kill any "baddies" ruin it?
Your guess is as good as mine. I'm thinking it needs to be mixed with some white vinegar after fermenting to make it into sauce. Maybe a nice hot simmer will do the job. Maybe some garlic???
But I'm tempted to just try some straight up and then see how long it takes before I can feel my face again. The smell is really good.
Perty sure thats why most use a starter.... like was mentioned in Link i posted...Only drawback besides sudden death i heard/read about was the mash is very salty sometimes...Cool experiment...
Perty sure thats why most use a starter.... like was mentioned in Link i posted...Only drawback besides sudden death i heard/read about was the mash is very salty sometimes...Cool experiment...
LOL... At least the rest of the family is scared to death to get near it after tasting the raw pepper, so I should be the only one at risk. And no you can not have my smoker if I kill myself!
I think I can take care of the saltiness by cutting in the vinegar when I turn it into sauce. I'm sure it is very salty at this point.
And no you can not have my smoker if I kill myself!
Damn you.... Gonna be good...I am definetly doing this next year...I havent grown tobasco peppers in many years...Gonna tryit with a couple types when i have fresh....
ohh this looks really interesting.....looks and sounds ok to date ....are you refridgerating this or is it sitting on your counter???
Mike
Oklahoma City
22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
Weber 22.5 Performer
GOSM 3405gw
Boomer Sooner Drum
Maverick ET-732
Various Cast Iron Skillets and Dutch Ovens
A-MAZE-N 6X6 Smoker
ohh this looks really interesting.....looks and sounds ok to date ....are you refridgerating this or is it sitting on your counter???
It spent the first week in my 72 degree pantry, but now is in my 60 degree wine cooler.
Ok Here is an update. The mash rose up on one side and at one time breached the surface of the salt. That side we will call the high side.
Here is a picture of the high side. Notice the grayish colored layer toward the top. I'm thinking this may be the dreadful scum.
This is a picture of the low side. Notice no scum.
Now this is interesting. These chunks of pepper on the sides of the jar somehow climbed up there on their own. The jar has never been tipped or stirred and was completley clean at the start. Also notice the date of 11-10-10. 6 weeks from that date will be 12-22-10. May just have to give it a taste.
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