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Old 03-17-2009, 10:31 PM   #1
Dextersmom
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So I love hot sauce and i also love bbq sauce. I've been looking all over for resources on creating these for my cooking but have been falling really short. I've found a book here and there that lends a small tip or a recipe, but nothing going into any real depth. I've been lucky enough to find a great site for home brewing and through this site I was able to find yet another great forum on pizza and bread making which leads me to wonder if there is a forum on hot sauce / bbq sauce.

I'm interested in learning about the proper process to age and ferment peppers to create pepper mash to be used in hot sauce and even bbq sauce.

Can anyone out there lend a hand? Perhaps its been covered here at some point and I just didn't notice it.

I'm gearing my garden this year towards sauce making of several kinds. I'll be planting peppers (bell, cayenne, tobasco, habanero, and jalapeno), plum tomato, cilantro, scallion, flat leaf parsley, basil. Hopefully I'll be able to learn enough about what i'd like to make before my harvest.

Thanks in advance for any help / advice.

 
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Old 03-17-2009, 10:33 PM   #2
mosquitocontrol
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Any lend out for the forum for pizza and bread making? I'd be interested.

 
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Old 03-17-2009, 10:33 PM   #3
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The unfortunate hing about BBQ sauce and hot sauce is that there is so much pride put into "secret ingredients" and "old family recipes" that it doesn't exactly lend itself to open discussion and innovation. Good luck, though

 
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Old 03-17-2009, 10:52 PM   #4
Dextersmom
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Quote:
Originally Posted by Parker36 View Post
The unfortunate hing about BBQ sauce and hot sauce is that there is so much pride put into "secret ingredients" and "old family recipes" that it doesn't exactly lend itself to open discussion and innovation. Good luck, though
you're 100% on the nose there. I was figuring I'd have to make this an uber trial and error endeavor.


mosquitocontrol: pizzamaking.com and thefreshloaf.com are both awesome resources...homebrewtalk.com of their own craft

 
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Old 03-18-2009, 12:20 AM   #5
dataz722
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What kind of bbq are you looking for?
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Old 03-18-2009, 01:44 AM   #6
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Proper aging of hot sauce is worse than mead. Louisiana Hot Sauce (my preference) is three years in the making.

(Not good. Their site is no longer in the DNS tree.)
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Old 03-18-2009, 03:07 AM   #7
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This guy makes a mash for his hot sauce.
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Old 03-18-2009, 12:40 PM   #8
Dextersmom
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Quote:
Originally Posted by Definitely_NOT_dataz722 View Post
What kind of bbq are you looking for?
well pretty much looking for the basics on tomato, vinegar, and mustard based sauces.




thanks for the mash links i'll check them out. I'm not looking to mash peppers for three years like tobasco and other companies do although i might make a project at some point if my garden yields enough this year and try an extended age.

 
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Old 03-18-2009, 12:57 PM   #9
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Quote:
Originally Posted by Short Drive View Post
This guy makes a mash for his hot sauce.
OMG...That's so cool..I have been saving all my Cholula Bottles with the wooden tops (both the large and small bottles) for some use...I've been contemplating making my own sauces of some sort for some time.

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Old 03-18-2009, 01:10 PM   #10
Dextersmom
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oh you were a smart person. I gotta start saving my bottles. I was actually just gonna preserve any hot or bbq that i make in canning jars like i do with jelly or anything else i preserve during the year.....but bottles....they're authentic.

 
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