Hot sauce

[Savage Bacon]

So I had a bit of a hiccup. After I bottled my sauce and let it sit overnight, it had all separated. Clear liquid on top and red sediment on the bottom. None of the homemade recipes mentioned this, but I guess it's normal. I was kinda freaked out, but it's no biggie.

What some of the commercial blends add is a product called xanthan gum. It is an emulsifier that bonds the oils and water particles. Preventing the separation, and it's also a thickener. Which is a double win because my sauce was very watery. Mostly because I strained out the pulp.

So back in the food processor everything went. I added the xanthan gum at a 0.5% ratio to my sauce. Which I figured to be 1/4 tablespoon to my 2 cups of sauce.

24 hours later, there is no separation. And a nice thick consistency. I rebottled my sauce, and she's good to go.

I could have left it, but I wanted to give the sauce to friends. And it didn't look too appealing.


Since it's starting to get cooler out, maybe I could call it butt warmer? As long as people are eating it, and not rubbing in on their butts.

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[Savage Bacon]

Turning the pulp from my sauce into seasoning. Might be good on wings and spaghetti type of foods? I added the vinegar after straining so it won't that tang. Just the warmth.

Gonna dehydrate overnight, and grind it up tomorrow.


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[badbrass]

Haha! Your prob a quiet person!

Originally Posted by Savage Bacon

Those are really good names. I like the savage fire sauce.

Umm heavy duty mechanic for 15 years. Bodyman for 20 years before that.

Build hot rods, shoot things, drink beer, tattooed, fight, I'm pretty short and loud. Hot sauce drinkin mama jama

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[Savage Bacon]

Originally Posted by badbrass

Haha! Your prob a quiet person!

I try to be. But I can get carried away when I'm on a roll

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[does it ALL outdoors]

Originally Posted by Sleddawg

Mouth watering happening over here...

No doubt!

[Savage Bacon]

I got my first label made up. The graphic designer was working pro bono so I can't really complain.

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[Savage Bacon]

Alright, ladies. It's hot sauce time again. This time, I'm using.. two different habaneros, dark and light orange. Big cayennes, jalapeños, a half white onion, one yellow pepper, and a carrot.

I'm expecting this sauce to be quite a bit hotter than the last batch. I don't think I'll add any vinegar to this batch. I'll decide later when I check ph. I want it to he shelf stable, like the last batch.

It looks like I have exactly twice as much. I'll mix the brine this evening. After I cut everything up, I got kicked out of the kitchen. The boss and our boy are making cookies.

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[Sundog57]

^^^ I'm voting for "Fire in the Hole"

[Savage Bacon]

I think this sauce will leave a much more fiery hole than the last sauce. So that name might be fitting.

The last sauce is more of a Frank's clone.

I still have to figure out a recipe for my Carolina Reapers. I think I might actually be scared to make that sauce.

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[Dmay]

No garlic?

[Savage Bacon]

Not in this batch. Maybe I'll toss in a couple cloves tonight. I think you convinced me.

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[Savage Bacon]

There's some pretty active fermentation going on. It's hard to see. But there's lots of bubbles and the water is getting a bit cloudy.

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[calgarychef]

I use xanthan gum all the time in the kitchen. It helps to prevent lumps if you mix it into a small bit of oil-any kind will work.

[Savage Bacon]

Originally Posted by calgarychef

I use xanthan gum all the time in the kitchen. It helps to prevent lumps if you mix it into a small bit of oil-any kind will work.

It is definitely a chefs secret

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[Savage Bacon]

Alright it's hot sauce time again.

I didn't use any vinegar in this batch. So it won't have a tangy flavour. Just heat. And man oh man this sauce is hot. It's bearable, but 5 or 10 minutes later, you can still feel it.

I lied about shelf stable ph when I did my last batch. I said the ph had to be bellow 4.6 but that's not true. That would be preserved but not shelf stable after opening. To be shelf stable, the ph has to be bellow 3.7. This batch has a ph of 3.5.

I strained and blended the chunks. I added 2.5 cups of the liquid while blending.
I wish I had a use for the rest of the liquid.

If I add some xanthan gum, which will thicken the sauce, then I might add the rest of the liquid. That would give me just under 8 cups of sauce.





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[yacine1pr]

Originally Posted by Savage Bacon

Alright it's hot sauce time again.

I didn't use any vinegar in this batch. So it won't have a tangy flavour. Just heat. And man oh man this sauce is hot. It's bearable, but 5 or 10 minutes later, you can still feel it.

I lied about shelf stable ph when I did my last batch. I said the ph had to be bellow 4.6 but that's not true. That would be preserved but not shelf stable after opening. To be shelf stable, the ph has to be bellow 3.7. This batch has a ph of 3.5.

I strained and blended the chunks. I added 2.5 cups of the liquid while blending.
I wish I had a use for the rest of the liquid.

If I add some xanthan gum, which will thicken the sauce, then I might add the rest of the liquid. That would give me just under 8 cups of sauce.





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It looks tasty! I can feel the taste of chiken wings with it on my tongue!

[Savage Bacon]

Originally Posted by yacine1pr

It looks tasty! I can feel the taste of chiken wings with it on my tongue!

Ya I don't mind having another excuse to make wings!


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[sns2]

Those pictures literally make a guy’s mouth water. Great work!

[Sleddawg]

Just curious as to when we should be expecting our bottles? I mean you haven't even asked for my address to send it. Weird business model.....

[Savage Bacon]

Originally Posted by Sleddawg

Just curious as to when we should be expecting our bottles? I mean you haven't even asked for my address to send it. Weird business model.....

Ah man it's still in the testing process

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[mooseknuckle]

Play on the car thing... Hole Shot Hot Sauce.

[Savage Bacon]

Originally Posted by mooseknuckle

Play on the car thing... Hole Shot Hot Sauce.

Oh I like that

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[Sleddawg]

Originally Posted by mooseknuckle

Play on the car thing... Hole Shot Hot Sauce.

I don't know if its strictly a play on the car thing, I mean it def could be because your hole is shot after as well....a double entendre if you will

[Savage Bacon]

Originally Posted by Sleddawg

I don't know if its strictly a play on the car thing, I mean it def could be because your hole is shot after as well....a double entendre if you will

Ya after making this last batch, with all the taste testing, I was worried about using the can the next morning. I guess there's always some risk when having a few spoon fulls of habanero. Thankfully, I was ok .

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[Savage Bacon]

I ended up adding a half cup of vinegar to the batch. I wasn't enough to change the flavour. I didn't strain it either. Pulp, seeds and all still in there. The final talley is 6 ½ cups of sauce. I'm going to get some bigger bottles this time. Maybe 4oz instead of the 2oz bottles I used on my last batch. For now I'm using jars for storage.

Anyway, that's another batch done. Time to start planning the next batch.

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[walker1]

I love that hot stuff but seem to sit on the throne with some tears in eyes the next day!!! Sucker for punishment ................ and I do it all over again a few weeks later!!!
Lots of love tappin!!!!!

[Savage Bacon]

Originally Posted by walker1

I love that hot stuff but seem to sit on the throne with some tears in eyes the next day!!! Sucker for punishment ................ and I do it all over again a few weeks later!!!

Lots of love tappin!!!!!

I know what you mean. I think someone had suggested keeping a bowl of ice cream near the can.

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[32-40win]

Savage Dinosoreass?

[Greatwest]

Looks good but I think you better put a few rolls of toilet paper in the freezer!

[walker1]

haha. These are great replies.: