Thread: Fermenting.
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Old October 7, 2018   #949
oakley
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Join Date: Jun 2015
Location: NewYork 5a
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Yum!
I've not bought any hot sauce this entire year. Just prepped two full trays that are going on the
smoker today for a 6-8 hour slow smoke with some pork loin. Two trays just garlic, tomatillo, onion,
70% mild and hot peppers.
(will be pureed and frozen in golf-ball sized 'flavor bombs'.
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