Alright. Got the Saturday chill buzz going, listening to Goose 9/17/2020 entire show, and making some DLJ.
Starting out, I’ll tell how I get to this point. When my cayenne’s are ready to pick I go and pick them. I’ll put the whole chile in the Cuisenart and roughly chop. I’ll put enough kosher salt in the bottom of a wide mouth Mason jar to cover. I’ll then add in the mash, a little at a time and sprinkle it with salt. Pack that down nice and firm. I layer like that all of the way until the jar is full. So I could have older mash, more mature mash on the bottom and younger, fruitier on top. I let that ferment for at least 6 months in the fridge down in my cave.
This jar is about a pound and a half of mash. I weigh it out to my specs and put it in my large pot and heat it until it simmers.
After its simmered for a few minutes and my wife and daughter are pissed at me because of the fumes, I piss them off even more by adding vinegar. I let that come to a boil.
After simmering 15 minutes I kill the heat and let it sit for 45-60 minutes. That’s where I am now.
Starting out, I’ll tell how I get to this point. When my cayenne’s are ready to pick I go and pick them. I’ll put the whole chile in the Cuisenart and roughly chop. I’ll put enough kosher salt in the bottom of a wide mouth Mason jar to cover. I’ll then add in the mash, a little at a time and sprinkle it with salt. Pack that down nice and firm. I layer like that all of the way until the jar is full. So I could have older mash, more mature mash on the bottom and younger, fruitier on top. I let that ferment for at least 6 months in the fridge down in my cave.
This jar is about a pound and a half of mash. I weigh it out to my specs and put it in my large pot and heat it until it simmers.
After its simmered for a few minutes and my wife and daughter are pissed at me because of the fumes, I piss them off even more by adding vinegar. I let that come to a boil.
After simmering 15 minutes I kill the heat and let it sit for 45-60 minutes. That’s where I am now.
