February pork chop grilling party is the best party of the year!
I like doing the salt layer myself hoppydaze. It keeps it sanitary, inhibits infection, allows gas escape, then you mix it right in to season it.
I didn't do it right. Your mash is more of a paste. Mine was just chopped veggies and the juices absorbed the salt. There's no crust but it's fermenting and smells great.
The fermentation does not change the consistency...I usually make a sauce later on and I blend it down then. I like having the chunks to put on my eggs and potatoes.
a little sugestion do not put onions in too big ratio with peppers,,taste weird,,it is thich, hot ,, but weird
Question : im in doubt should i mash my pappers in food mill before fermentation or chop it on smaller piesec and then put something for weight ??
GImme your pros and cons , + and - sides,,judgeing to your experience,so i can easily deacide ??? Im doing third fermentation and every time i mash it in food mill till now
thanks guys
But on blog they told me it is bigger posibility to get mold then ?
But on blog they told me it is bigger posibility to get mold then ?
Sauce I made with yellow 7 pot brain strain, yellow scotch bonnet, yellow ghost and peach ghost. Added a little honey, vinegar, garlic and salt.
Very cool, richbrew. Did you have to pulverize it after it came out of the dehydrate to get it to the powder constancy? How does it taste? I bet it would make a nice rub.
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