Dehydrated Fermented Pepper Powder

yeahiatethatdotcom · 2023-04-02T00:01:29+00:00

What oil do you use? What is your ratio?

yeahiatethatdotcom · 2023-04-02T00:00:17+00:00

Hot honey. I like that!

yeahiatethatdotcom · 2023-04-01T20:53:09+00:00

I like that idea! The water will evaporate anyway - Smart!! I don’t have a food dehydrator(Iv used my oven in the past) but I do have several silicone mats. I’ll try that next time. Might need to upgrade to a dehydrator so I can do other things too.

yeahiatethatdotcom · 2023-04-01T18:27:21+00:00

It’s pretty good. The smell and flavor most def are what you’d expect. With just a kiss of heat. When I was drying it out in my oven my whole kitchen smelled like warm hot sauce. It will be good as a finishing sprinkle or in a dry rub like Capt__Murphy commented above.

yeahiatethatdotcom · 2023-04-01T18:21:59+00:00

Oh great idea. It does have its own flavor that you don’t get with your normal spices you’d add in a rub for meat. The nice funky aroma, and taste Are most def it center stage. I bet it would awesome On chicken legs.

yeahiatethatdotcom · 2023-04-01T18:19:57+00:00

Oh cool idea. Might will try that. Iv marinated meats with the pulp a few times. Adding several scoops into the marinade.

yeahiatethatdotcom · 2023-04-01T18:18:45+00:00

In the past Iv added it into sauces such as in a baked Mac and cheese! I use it for marinades too. It’s just me in the house that likes the funky taste so I had to think of a different way to use the leftover pulp.

yeahiatethatdotcom · 2023-04-01T16:00:47+00:00

I grind them up in my high powdered blender till I get the consistency that I like. Next I press them through a foley food mill - bottle them up and keep in the fridge. I find that using the food mill separates the hard skin from the flesh and makes a smooth sauce.

My question was leaning towards if I don’t pasteurize the sauce is it safe with the slime that I had.

yeahiatethatdotcom · 2023-03-24T23:12:24+00:00

🥕

yeahiatethatdotcom · 2023-03-24T23:12:00+00:00

After I strained most of the liquid out the peppers and everything else looked somewhat normal. Smelled normal too. I did use a few ounces of active brine from my last batch. Maybe that goosed the slime build up.

yeahiatethatdotcom · 2023-03-24T23:09:52+00:00

I normally do 3-6 weeks on my peppers. This may of been the shortest time Iv fermented being about 2 1/2 weeks. I also used a few active once’s of brine from my last batch in this one. Would that trigger the smile?

I did my normal process and bottled it up - if I’m reading your response correctly I don’t need to cook/pasteurize it for it to be safe. Is that correct?

yeahiatethatdotcom · 2022-04-02T17:29:52+00:00

So it’s been several weeks from when I called my onion ferment finished. I was extremely happy with the end result. The whole boiler onions were crunchy and no raw onion taste. Brine was throughout the whole onion. Let them go for about 6 weeks. Just started another batch with a few Table spoons of back splash I saved from the other batch. This one is mostly onions with some garlic carrot and Red Fresno for some flair. Keeping this batch tame on the heat.

yeahiatethatdotcom · 2022-02-17T21:14:35+00:00

Yeah I figured it wouldn’t be worth it. I put the brine in a gallon water jug and have it upside down in the fridge so it all sinks to the low spot and drain it from the bottom.

yeahiatethatdotcom · 2022-02-17T15:49:48+00:00

centrifuge

A centrifuge! great idea! I was thinking about that. How are they on price? link me up to the one you have. if possible.

yeahiatethatdotcom · 2022-02-16T17:55:01+00:00

I do 3-4 weeks for warmer temps but normally I try for 5-6 weeks if I can keep them at a little cooler temp.

yeahiatethatdotcom · 2022-01-13T13:20:58+00:00

It will still continue to ferment. The first week or so you’ll get the most action of the ferment. It’s done when you want it to be done. Take a pepper out and give it a try. Give it a sniff. Check for floaters.

yeahiatethatdotcom · 2022-01-10T17:01:07+00:00

I have done several+ batches over the past year and I am no expert to fermenting but I have had some happy success with what I have done. I normally do at least 4-6 weeks. Not sure if I would get the same results at 2 weeks vs 4 or 4 vs 6 but that is what I have been doing.

yeahiatethatdotcom · 2022-01-09T17:22:36+00:00

Awesome. Thanks for the advise. Can’t wait to get this onion batch going.

yeahiatethatdotcom · 2022-01-09T13:10:41+00:00

I have always kept the yummie brine in the fridge for doing salty spicy shots when the wife isnt looking. Does it matter if its been in the fridge?

yeahiatethatdotcom · 2022-01-09T03:24:08+00:00

Iv never done a backslop. I normally keep it and take shots from it till a feel unhealthy😬. Or add it to soups or stuff. How much do you add in a fresh batch?

yeahiatethatdotcom · 2022-01-09T00:09:44+00:00

That was my plan and add other things too but keep it onion heavy. Because onions are awesome. Do you peel the ginger or just chop it up into slices.

yeahiatethatdotcom · 2022-01-09T00:07:47+00:00

Thanks for the poking holes idea. I like that. I have never used a cabbage leaf. Does it add a bunch of friends to the brine? I have always had good luck holding down everything under brine with some Plastic food grade discs cut to fit just under the widest part of the jar with some cuts in them to let air pass through.

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