Thread: Fermenting.
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Old April 26, 2018   #863
Worth1
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Join Date: Feb 2006
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When I do my hot sauce I heat it up on the stove pour it in a blender and slowly sprinkle the powder in as it is running.
Takes around a 1/4 teaspoon or so per quart, depends on how runny the sauce is as far as fluid to pepper ratio.
The last batch I didn't use enough because I used all the fluid from the ferment plus the lime juice.
Use too much and you will end up with The Blob.
I found it in the baking section at the store $11.49 for 8 ounces.

Worth

Last edited by Worth1; April 26, 2018 at 08:14 PM.
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