I’m a pro competition bbq Pitmaster. Just some advice. There isn’t any need to soak your wood chips. It is a common misconception but the wood won’t smolder until the moisture has been evaporated from the wood anyway so it is really just a wasted step. Love the videos, keep it up!
I agree 100% - there's no need to soak the chips at all. The key to smoking is "low and slow" so just remember to keep the temperature down and your dry chips will smolder. If you're keeping an eye on it, you can blow out any of the chips that so catch on fire, which as you can see from this video, is bound to happen whether you soak them or not. I've really enjoyed your fermented hot sauce videos, chillichump!
I’m a pro competition d bag - but I find if I soak half my wood chips and use 1/2 dry 1/2 wet the dry ones burn first, then the wet ones go last. Allows me to nap on the couch longer to rest up for making snarky comments on UA-cam. 😉
I made this with Cayennes and few other peppers. I smoked in an electric smoker. It's really good! Going to start another batch today! I love all your videos. Thank you so much for all the information. You've taken the beginner's fear out of fermenting hot sauce for me.
You honestly appear to be a very lovely person who loves his passion, I am in the karroo and on gov pension but grow all my stuff, Tabasco, habenero, jalapeños, pepprdew, purple halapino and much more.... I live alone so finding a person like you who makes me feel I am not nuts is great.... I pray the Lord blesses your family.
Chilli Chump Man has given me a new hobby. I've tried a few ferments now, including a few variants from these fabulous recipes. This smoked recipe is one of my most favourite of all sauces. Cheers to the inspiration and motivation to get back into cooking. Love this channel heaps and I'm looking forward to seeing what comes next!
Thanks for the content! Im A south African living in Vietnam and your channel is just a life saver. Due to the lack of pepperdews in Vietnam I have decided to smoke red bell peppers instead as my smoke base to the sauce. and then just fermented that with my chilli mash for 2 weeks. came out perfect and its something ill be making more of in the future. Today is my off day.... and im getting out the Biltong box and ill be using your methods. thanks for that video you made. ill give an update on how that went soon. keep posting your great content!!!!
Gosh, I really enjoy your videos! There’s nothing like that olfactory intake, those assessments made when checking a brine. And then the finished product! I love it! And it’s obvious that you love it, too! The entire process is so worth the effort. Thank you for sharing!!!
Peter Stanley pointed me to your video. I've been wanting to smoke some peppers but have a gas grill. I didn't know about the smoker boxes. I've added one to my Amazon wishlist. Thanks for sharing. I just posted a video of how I make my fermented hot sauce last week. Would love to try adding some smoked peppers next year. My sauce making is done for this year.
Peter has some great videos, I love his no-nonsense approach! The smoker boxes do a great job if you don't have a proper smoker, and are rather inexpensive. Next year I am hoping to do a lot more smoking (not just peppers! vegetables, ribs, wings, brisket etc.)
Started a batch with the ratio of fresh peppers you suggested only roasted mine instead of smoke them and I tried rice wine vinegar. So far so good. Thanks for the tips.
I just smoked some peppers and can’t wait to make the sauce. I have never made a mash so I’m excited to try. Thank you for your dedication to your craft and for taking the time to pass on your knowledge! I for one have learned a great deal from you even though you are on the other side of the globe.
Get one of the little cold smoker things you fill will wood pellets of your choice and toss in grill. Think auto exhaust pipe with a lot of holes drilled in it. Fill it w/pellets like a pellet smoker uses and light one end. Because of the increased surface area of the pellets, they'll smoke a *WHOLE* lot more. People will see smoke rising from your backyard, not just smell it. And it doesn't produce much heat (it's basically smoldering), last batch I made I also smoked some cheese at the same time and temp never got over 18 (In a standard weber charcoal) inside.
Yes, it is a very busy time of year. I make sauce, jellies and dried products mostly. With the excess, I'll vacuum seal and freeze or dehydrate. That gives me something to work with during the offseason. Your channel is great. I'm going to catch up on your older videos as I have time.
Peter, I agree. I've already made 2 fermented sauces since I found this channel and they turned out great. I also watch your hydroponics videos. Great stuff. As far as I know this is the only channel that gives you hot sauce and microcontrollers. :) ChiliChump, teach us how to make cheese next. LOL!
really love your channel! it's relaxing to watch this stuff being done and i like the tone you have with everything. would you maybe consider describing the peppers and their flavors before and after the sauce is made? i'm just getting into this stuff and don't really know the flavor profiles of all these different peppers so i don't truly know what i'm seeing here.
Another great video. I'm definitely going to give this a try. I have access to lots of peach wood as I live right amongst a peach orchard. I will let you know how it turns out.
Convivial! That was the word I was looking for. Really engaging presentations, thanks. Wish I was a neighbour with all those aromas. Alas I'm in Melbourne. But just ordered my first fermentation jar.
I'm so bloody excited about all these hotsauce recipes! I may have to make a batch with store bought peppers. Don't think I can wait all the way until the end if next summer to get started.
I just started a ferment of smoked scotch bonnets two days ago. Smoked them myself as well, but I also smoked the garlic cause I added so many fresh scotch bonnets and fresh garlic as well. Your channel is very inspirational and I do enjoy it. Keep it up and all the best to you.
nice video been waiting for this one as for adding vinegar to sauces i normally add a apple cider vinegar worked well in ghost pepper jam too apple and chili go well together
Thank you! I will be experimenting with other vinegars in the future. I don't want to change two many things at a time with my recipes/experiments...or else I won't know what is making the difference!
Aw now that looks good for sure, now you done got me in the mood to smoke some peppers myself! Oh, and like always, I'm jealous of your peppers, maybe one day my pepper garden will look good as yours!
Which video do you explain what a fermentation fridge is? I started this year fermenting but only grew cayenne and some bell peppers. Really am inspired by your videos. Thanks.
I gave a guy a basket of habeneros once, he smoked them, prolly hada few beers and smoked them so long they turned a dark dark brown and then he ground them up into powder and gave me a small packet of that powder! It is one of my favorite secret ingredients when I need to spice things up, it is potent and never take a whiff when you open the packet, when it gets airborne its deadly
You can really use any wood that isnt toxic to smoke with. We use black cherry and red oak because its native and we can get any amount we want. Oak also tends to have a very earthy aroma.
I am just starting to ferment and this is the hot sauce I’m making first when my peppers get ripe. It sounds delicious and I’m thinking it would be just the thing for pulled pork sandwiches. Oh boy! Thank you so much for this recipe!
Sounds gr8 😊 Have u ever done a 2 smoked ferments same ingredients same peppers but 1 mash 1 brine and see the difference? May be add aome of the Brine instead of viniger 🤔
Another great video, have you ever tried smoking the peppers after the fermentation process? My peppers have been fermenting for a week and that is my plan with half of them.
absolutely wild that I've watched this channel for a few years now and never knew about this video, but then when I have the idea to smoke and ferment peppers for hot sauce, this gets recommended to me.
Did you use a few fresh jalapeno (like the video shows), or did you add a supplement? I’m curious, and thinking about my home made chipotle as well. Maybe adding a little honey?
@@timtyndall4025 I made a starter with fresh jalapenos using a vacuum seal bag first. After smoking and grinding the rest of the jalapenos, plus some grilled onions and garlic cloves, I mixed in the starter.
What a coincidence. I have always loved these peppers but the only market we can purchase them is quite a distance from home. My wife brought home a bunch of them today and shazzzzam I see you released this video 2 days ago. Guess what I'll be making??? Thanks a million.
Would love to have a greenhouse like you have created. In Western New York, USA, the winter is very unkind to gardening. $5 USD for 10 seeds plus cost of a greenhouse is not out of the question if only I could stop the average 120" of snow. Please keep the videos coming they are very well produced and highly educational.
Thank you, I am always trying to improve! Wow that is a load of snow! I can't even imagine what that must be like. In the UK everything appears to shut down when we get a couple inches!
Cool video, nice channel! BTW you don't need to soak the chips at all when smoking. All that happens is that the water have to evaporate first before the chips can start to smoke, thus lengthening the process. Use dry chips next time.
I'm not sure if it's available where you're at, but I have an a-maze-n smoke maize it cold smokes things like chilis and even cheese, wouldn't dry those peppers at all, love your channel, just subscribed
Thank you for subscribing! Just had a look at this. Looks interesting. Does it really make a difference to have it open like this vs. the one I used in the video? I am guessing you still need to add a decent amount of heat to get it smoking
I guess so, but it might be a better idea to use lime juice concentrate, to prevent an already finished fermentation from starting again due to sugars in line juice.
Another most excellent video! I noticed Tabasco used a champagne vinegar in their diamond reserve sauce, have you ever tried that as an alternative to more neutral tasting distilled white vinegar (or the strong, distinct flavor of apple cider vinegar)?
Good idea! I will be experimenting with different vinegars in the future. The way I approach the sauce making is kind of like an experiment. I don't want to change too many variables at a time or else I won't know what is affecting the flavour! I am trying to nail down some of the basics: peppers first, then herbs/spices, then additions at the end like vinegar, lemon etc.
I can't say about smoked superhots for sauces yet but I definitely want to try smoking them for powers because I order a smoked ghost pepper powder off Amazon and sprinkle it on everything... it is so good and however the company smokes it, it really comes through despite being so hot. The only one I've tried so far but have ordered multiple times is Kiva Smoked Ghost Pepper.
Happened to come across this video just now! I made few weeks ago smoked fermented hotsauce from fresh harvest of Carolina Reaper x 7pot Douglah chillies! They came out nice and im suprised how the 1.3mil scoville chilies mellowed down and came full bodied by the process.
Hi Kathy, I am not refrigerating. I am controlling the temperature so I can maintain a a constant "room temperature"...or whatever temperature I want. Have a look at this video I made about my Ferminator (fermenting fridge) ua-cam.com/video/nMMbdDRJaUY/v-deo.html
It's 2:30 am and I can't get back to sleep, so I'm making a batch of pickled ginger to pass the time; all the while, wishing I had a bunch of peppers to play with, thanks to your videos. I do love pickled ginger though. I'm putting, plums, radish and pomegranate in this batch
Pickled ginger is probably one of my favourite things when I eat at a sushi restaurant! I really should make some, so great to snack on even on its own!
Hi, I really love your show and Im going to start ferment some chilis about now. I have found something to ferment in, jars with “special lids” but really love yours, if it is not secret, can you share what these are brand etc? Im from Czech Rep, thanks for the show!
Hello Pavel, thank you! It isn't a secret what I use for fermenting...I actually made a video to show you how to make your own one. Have a look: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
Here’s a question - could you see any issue with smoking after fermentation? Say if you fermented nearly-whole chillies in brine, then smoked them as you did here, followed by blending? Cheers, enjoyed this one!
Man, this looks even better. I´ll start binge watching all your videos. I´m a homebrewer so I´ve got lots of jars and airlocks, but what´s the right temperature for fermenting the peppers? I use 18C in México for my ales, that´s 64F.
@@ChilliChump Nice, that´s perfect. I´m buying some peppers this weekend and start fermenting them. I´m thinking red jalapeños. Thank´s man. Great channel
@@mikeaguirre4108 hopefully you can get your peppers from a farmer's market or somewhere like that. The problem with supermarkets is they sometimes spray their vegetables and fruit with preservatives which can kill lactobacillus
@@ChilliChump OK, there´s a little farmer´s market near my home, little bit more expensive but organic all the way, I´ll go there. I´m growing some jalapeños and serranos at home but that´ll take a while, maybe another two months for harvesting. Thank´s
One caution if you smoke your peppers. If you have cooked meats that had fats and those have dripped inside the grill, make sure they aren't smoking because the peppers will absorb it and get a funky taste.
First off all thank you for your amazing videos, I have learnt a lot, I have few fermentations going on. Question: does the lactobacillus dies if I add vinegar?
@@thecoffeelabae yes you do...like I said it slows them down, doesn't kill them. Also...if you watch some of my other videos I talk about this more. When there is no more sugar/food for the lactobacillus then they stop being active too
I'm curious about smoking the sauce after making it, probably with a cold smoke, like a cocktail. Any thoughts? Also, when smoking chips on your grill, try to avoid any heat since you're just imparting smoke and, as you demonstrated, dried out the peppers a bit. Consider that your thermometer is up high and the fire is lower, so you really have cooked your peppers as a "hot smoke" especially over 200. Another way you could do this is to create a smoking chamber from a large coffee can with some pipe to duct the smoke into your grill and the can outside it. you can get a cheap soldering iron and poke it through the side at the bottom and plug it in as your heat source. Really enjoying your videos.
Interesting video, I tried adding smoked chillies to a chillie and tumeric sauerkraut and the smoky flavour wes overpowering, I''m guessing only smoke about 1/3 of your chillies or so
Sir, I've been following your channel for a long time and have made some good hot sauce based on your instructions. Thank you. I'm currently trying to roast and preserve red peppers in olive oil, garlic and basil that will be shelf stable over the winter. Can you offer any instructions on how to achieve this??? Thanks in advance, Ken
Hi Ken. I'm glad you have been enjoying my content. I would look into hot water bath canning. That would be your best bet to make this safe and shelf stable. You will still need to get the pH below 4.6.
I use a variety of methods. My main way to preserve my sauces is through fermentation....this increases the acidity of the sauce to make it shelf stable. No need to add vinegar. I do add vinegar sometimes, but mainly for the flavour
Beautiful channel, mate! Quick question: If I'm using a mixture of fruit juice (mainly tangerine, passion fruit) for the fermentation (alongside with the vinegar), is it ok to add a bigger % of frozen chillies or fresh fruit juice doesn't contains the enough colony formation bacteria for Lactobacyllus to ensure the fermentation of the mash?
Id give cold smoking a try. You can get a kit really cheap on Amazon or just make one out of a monster can like I did and run no other heat. Shouldn't get hot enough to kill the lactobacillus and you can do a way longer smoke. Pro tip mist the peppers so the smoke sticks better and helps them from dehydrating. I want to experiment with this aswell as some smoked sea salt to bypass the pepper smoking.
Thanks! I've done some fermenting before and always had problems with mold when not using a brine. (Even with an airlock) How do you manage to do it with no mold?
You need to make sure everything is cleaned, sanitised and sterilised properly. Clean, sanitise, sterilise ua-cam.com/video/R7SSisK-uUk/v-deo.html And also make sure you have minimal headspace. Mould cant occur without oxygen. The CO² produced by lactofermentation will displace the air and oxygen.
Great video, but I don’t understand soaking wood chips before throwing them into the smokebox. Isn’t it just delaying the point when it starts to smoke?
Great! I have a question, have you tried adding oil instead of vinegar? Something with a neutral taste like sunflower oil. Or you could do 50% finished pepper mash + 25% vinegar + 25% oil. On our home we have been testing that and its really good, the sauces have a creamy texture because of the oil and seem to improve the time it lasts on your mouth and flavor.
Hey ChiliChump! I have been given a lot of frozen chili peppers by a friend to ferment into hot sauce. I therefore wonder If there might be a good alternative to fermenting the peppers naturally. I have various wine yeasts but I’m thinking of using half ginger or garlic and said peppers to see if the peppers will ferment. Hope you can help and thanks for top notch videos!
Magnus, hot sauce fermentation uses lactobacillus bacteria, not yeast like for making alcohol. If you need a hand I would suggest checking out Patreon, and signing up. It will give you access to my private Discord server and I would be happy to talk through how to get a good ferment with your peppers. www.patreon.com/chillichump
Hi Chillichump, I've been watching quite a few of your pepper fermentation vids. and I really enjoyed your work. However, I do not have a fermentation fridge. So, what are the alternatives to ferment w/o the fermentation fridge?
Find a place where the temperature can average 20 Celsius. I have fermented in my kitchen cupboard before. Just make sure temperatures won't go above 23 Celsius....
I'd love to come to a bbq at your house! I'd bring the SA Pinotage (my favourite wine)! I'm in the market for a new bbq that I can smoke with too so this will be on my "to do" list!
@@ChilliChump Awesome! I was waiting for the end of season sales, no point in wasting money when I can buy at a price that means I can spend more on wine & beer (or chilli seeds)! lol. Look forward to seeing the surprise! I love your videos, this is my 3rd season growing (small scale - bigger next year).
I am just starting to making hot sauces. Have already made one with "regualer" red chilli, some habanero, Guajilo and ancho chilis. And other stuff, like garlic and mango. And the sauce turned out great! But I feel the habanero is hitting more hot i the back of the throat. So I would like to combine som other chillis to get som other types of heat. If you know what I mean? Do you have any tips on other chillis I should look for? And btw! Thanks for another great video! :D
Hi Magne, thank you! Habanero peppers are quite distinctive in flavour and heat. It isn't my favourite pepper...but it has its place. I do find that the heat of it hits the back of the throat. In contrast, the birds eye peppers (tabasco, piri piri, thai hot) are more on the lips and tongue
One thought to keep the pH low but not use vinegar is citric acid. It will add a sharp, twang to the food but it's more fruity than vinegary if that makes sense.
I do use citric acid at times. Check out my Nandos style hot sauce: ua-cam.com/video/lfYDh_VoTWs/v-deo.html Lemon juice works well too, but imparts flavour that sometimes you may not want
Great video! Just a quick question: I have a batch of super hots that have been fermenting for around 7-8 months. I was planning on smoking them post ferment and blending them up with some pickled romano peppers. Would this work? Do I need to dry the peppers before smoking or can they smoke straight out of the brine? I have the use of a dedicated smoke machine. Tia
I’m a pro competition bbq Pitmaster. Just some advice. There isn’t any need to soak your wood chips. It is a common misconception but the wood won’t smolder until the moisture has been evaporated from the wood anyway so it is really just a wasted step. Love the videos, keep it up!
i drown mine works just fine
I agree 100% - there's no need to soak the chips at all. The key to smoking is "low and slow" so just remember to keep the temperature down and your dry chips will smolder. If you're keeping an eye on it, you can blow out any of the chips that so catch on fire, which as you can see from this video, is bound to happen whether you soak them or not. I've really enjoyed your fermented hot sauce videos, chillichump!
Great pick up line, im a pro competition bbq pitmaster ;)
WATS YOUR WEB SITE
I’m a pro competition d bag - but I find if I soak half my wood chips and use 1/2 dry 1/2 wet the dry ones burn first, then the wet ones go last. Allows me to nap on the couch longer to rest up for making snarky comments on UA-cam. 😉
I am 73 and nuts about peppers etc, I really love the way you present.......from one South African to another ::)))
Everall No idea why but that made me extremely happy.
Same what a sweet comment
I made this with Cayennes and few other peppers. I smoked in an electric smoker. It's really good! Going to start another batch today! I love all your videos. Thank you so much for all the information. You've taken the beginner's fear out of fermenting hot sauce for me.
You honestly appear to be a very lovely person who loves his passion, I am in the karroo and on gov pension but grow all my stuff, Tabasco, habenero, jalapeños, pepprdew, purple halapino and much more.... I live alone so finding a person like you who makes me feel I am not nuts is great.... I pray the Lord blesses your family.
How do you manage to grow that stuff in the karoo?!
@@Unlucky-Dube maybe a greenhouse
Chilli Chump Man has given me a new hobby. I've tried a few ferments now, including a few variants from these fabulous recipes. This smoked recipe is one of my most favourite of all sauces. Cheers to the inspiration and motivation to get back into cooking. Love this channel heaps and I'm looking forward to seeing what comes next!
This is the a perfect youtube channel. Great info, great presentation, great editing. I subscribed, liked and commented.
Just found your channel, you have great content! Keep it coming!
Can’t wait to do this, you addressed my only concern in less than 2 minutes 👍. I’ll be using pecan with the bark, my favorite smoking wood!
instead of vinegar, you could use lime, or "limon de pica". both are really good with spicy flavors
Thanks for the content! Im A south African living in Vietnam and your channel is just a life saver. Due to the lack of pepperdews in Vietnam I have decided to smoke red bell peppers instead as my smoke base to the sauce. and then just fermented that with my chilli mash for 2 weeks. came out perfect and its something ill be making more of in the future. Today is my off day.... and im getting out the Biltong box and ill be using your methods. thanks for that video you made. ill give an update on how that went soon. keep posting your great content!!!!
Gosh, I really enjoy your videos! There’s nothing like that olfactory intake, those assessments made when checking a brine. And then the finished product! I love it! And it’s obvious that you love it, too! The entire process is so worth the effort. Thank you for sharing!!!
Thank you Barry
Nice. Love smoky hot sauces so will try this
Hey there just thinking out loud... what about using smoked salt for that subtle flavor? Really enjoying going through your work. Thanks for sharing!
Peter Stanley pointed me to your video. I've been wanting to smoke some peppers but have a gas grill. I didn't know about the smoker boxes. I've added one to my Amazon wishlist. Thanks for sharing. I just posted a video of how I make my fermented hot sauce last week. Would love to try adding some smoked peppers next year. My sauce making is done for this year.
Peter has some great videos, I love his no-nonsense approach!
The smoker boxes do a great job if you don't have a proper smoker, and are rather inexpensive. Next year I am hoping to do a lot more smoking (not just peppers! vegetables, ribs, wings, brisket etc.)
Started a batch with the ratio of fresh peppers you suggested only roasted mine instead of smoke them and I tried rice wine vinegar.
So far so good. Thanks for the tips.
I just smoked some peppers and can’t wait to make the sauce. I have never made a mash so I’m excited to try. Thank you for your dedication to your craft and for taking the time to pass on your knowledge! I for one have learned a great deal from you even though you are on the other side of the globe.
Get one of the little cold smoker things you fill will wood pellets of your choice and toss in grill. Think auto exhaust pipe with a lot of holes drilled in it. Fill it w/pellets like a pellet smoker uses and light one end. Because of the increased surface area of the pellets, they'll smoke a *WHOLE* lot more. People will see smoke rising from your backyard, not just smell it. And it doesn't produce much heat (it's basically smoldering), last batch I made I also smoked some cheese at the same time and temp never got over 18 (In a standard weber charcoal) inside.
I will try this one for sure...Thank you ChilliChump
Great channel. As a pepper freak I love your bbq approach to the pepper. I'll have to try it
Thank you!
At 2:08. You could smoke all the peppers and use a bit of liquide from another fermentation as a starter culture. That could be an option.
Thanks for making that. I learned a lot. You shared some very helpful tips about preserving the lacto, and proper salt and vinegar ratios.
I am glad you enjoyed it!
You must have a similar problem to me this time of year...so many ripe peppers! What do you do with all of yours? Sauce?
Yes, it is a very busy time of year. I make sauce, jellies and dried products mostly. With the excess, I'll vacuum seal and freeze or dehydrate. That gives me something to work with during the offseason. Your channel is great. I'm going to catch up on your older videos as I have time.
Thanks Peter. Means a lot coming from you, you have some great content on your channel.
Peter, I agree. I've already made 2 fermented sauces since I found this channel and they turned out great. I also watch your hydroponics videos. Great stuff.
As far as I know this is the only channel that gives you hot sauce and microcontrollers. :)
ChiliChump, teach us how to make cheese next. LOL!
Lol...Maybe not cheese next, but certainly some Pear Cider coming up very soon ;-)
We really enjoy your videos and also your book.
Thank you guys!
Great video, really in formative. Definatly will be trying this out
really love your channel! it's relaxing to watch this stuff being done and i like the tone you have with everything. would you maybe consider describing the peppers and their flavors before and after the sauce is made? i'm just getting into this stuff and don't really know the flavor profiles of all these different peppers so i don't truly know what i'm seeing here.
Nice vids bro, really inspiring,gonna get a small greenhouse ready for spring.
Another great video. I'm definitely going to give this a try. I have access to lots of peach wood as I live right amongst a peach orchard. I will let you know how it turns out.
Poor ro shif1974, he got shot with a salt round by an orchard owner and never made it back to the computer to tell us how it went.
😔🕯️👌
Convivial! That was the word I was looking for. Really engaging presentations, thanks. Wish I was a neighbour with all those aromas. Alas I'm in Melbourne. But just ordered my first fermentation jar.
great vid
Thank you
You're welcome
Thanks for the great video!!! I'll definitely do this
Fantastic video!
Made it fantastic 👍
your videos make my mouth water
Great video!
Tare the blender :-)
The smoked peppers looked really nice!!! keep up with the great quality videos!
I'm so bloody excited about all these hotsauce recipes! I may have to make a batch with store bought peppers. Don't think I can wait all the way until the end if next summer to get started.
I have only two more sauces to complete making this year, and I am already wistful about waiting until harvest time next year!
i love the knife you used in this video any details on it ?
What a great video! Can’t wait to start a couple sauces like this! Thank you!
I just started a ferment of smoked scotch bonnets two days ago. Smoked them myself as well, but I also smoked the garlic cause I added so many fresh scotch bonnets and fresh garlic as well.
Your channel is very inspirational and I do enjoy it.
Keep it up and all the best to you.
That is always great to hear, that people find inspiration in my videos! Let me know how your sauce turns out!
Chillichump It is cooking down as we speak
I can smell the smoke and the fermented smell
Thanks for the inspiration
nice video been waiting for this one as for adding vinegar to sauces i normally add a apple cider vinegar worked well in ghost pepper jam too apple and chili go well together
Thank you!
I will be experimenting with other vinegars in the future. I don't want to change two many things at a time with my recipes/experiments...or else I won't know what is making the difference!
sweet, this crossed my mind.
Subbed, that video was informative and interesting, well done!
Aw now that looks good for sure, now you done got me in the mood to smoke some peppers myself! Oh, and like always, I'm jealous of your peppers, maybe one day my pepper garden will look good as yours!
Which video do you explain what a fermentation fridge is? I started this year fermenting but only grew cayenne and some bell peppers. Really am inspired by your videos. Thanks.
Here you go
Ferminator
ua-cam.com/video/nMMbdDRJaUY/v-deo.html
I gave a guy a basket of habeneros once, he smoked them, prolly hada few beers and smoked them so long they turned a dark dark brown and then he ground them up into powder and gave me a small packet of that powder! It is one of my favorite secret ingredients when I need to spice things up, it is potent and never take a whiff when you open the packet, when it gets airborne its deadly
You can really use any wood that isnt toxic to smoke with. We use black cherry and red oak because its native and we can get any amount we want. Oak also tends to have a very earthy aroma.
This makes me crave hot sauce, really interesting videos, makes me want to make more hot sauce.
Have you done a video on setting up your dedicated fermentation refrigerator?
Hi Gregory, I did! Here you go: ua-cam.com/video/nMMbdDRJaUY/v-deo.html
I am just starting to ferment and this is the hot sauce I’m making first when my peppers get ripe. It sounds delicious and I’m thinking it would be just the thing for pulled pork sandwiches. Oh boy! Thank you so much for this recipe!
My God you are a cruel person! This sauce on pulled pork - how can you sleep nights?????? SIGH!! !
Hi where do you get your sauce bottles from? Found your channel the other day, cant wait to get started with this years crop!
Hi there, you can get the same bottles here: geni.us/bottles
Good luck with your saucemaking!
Sounds gr8 😊
Have u ever done a 2 smoked ferments same ingredients same peppers but 1 mash 1 brine and see the difference?
May be add aome of the Brine instead of viniger 🤔
Another great video, have you ever tried smoking the peppers after the fermentation process? My peppers have been fermenting for a week and that is my plan with half of them.
Hi Michael, I actually have a couple videos where I smoked the peppers. I will be doing more of that this year for sure!
Thank you for the reply, I also plan to cold smoke mine for several hours.
Lol need a breathing apparatus in there with the spice. Great video pal. very well structured. great stuff
Thanks Tony. This one wasn't actually that spicy, peppadews are pretty mild. I think even my wife would have some of this one!
It was just when it hit the back of your throat lol
absolutely wild that I've watched this channel for a few years now and never knew about this video, but then when I have the idea to smoke and ferment peppers for hot sauce, this gets recommended to me.
I'm doing this sauce with my homegrown jalapenos making a chipotle sauce. The kitchen smelled AMAZING with the smoked chilis.
Did you use a few fresh jalapeno (like the video shows), or did you add a supplement? I’m curious, and thinking about my home made chipotle as well. Maybe adding a little honey?
@@timtyndall4025 I made a starter with fresh jalapenos using a vacuum seal bag first. After smoking and grinding the rest of the jalapenos, plus some grilled onions and garlic cloves, I mixed in the starter.
@@Craxin01 thanks.
are you adding salt to the mash to kill bad bacteria? thanks for the video - their great :)
What a coincidence. I have always loved these peppers but the only market we can purchase them is quite a distance from home. My wife brought home a bunch of them today and shazzzzam I see you released this video 2 days ago. Guess what I'll be making??? Thanks a million.
Buying peppers where I live is so expensive! I'm glad I am able to grow mine. Let me know how you get on with the sauce!
Would love to have a greenhouse like you have created. In Western New York, USA, the winter is very unkind to gardening. $5 USD for 10 seeds plus cost of a greenhouse is not out of the question if only I could stop the average 120" of snow.
Please keep the videos coming they are very well produced and highly educational.
Thank you, I am always trying to improve!
Wow that is a load of snow! I can't even imagine what that must be like. In the UK everything appears to shut down when we get a couple inches!
Two years ago a town just 10 miles north of us got 7 feet in less than 24 hours. That would block a lot of light from any greenhouse.
Cool video, nice channel! BTW you don't need to soak the chips at all when smoking. All that happens is that the water have to evaporate first before the chips can start to smoke, thus lengthening the process. Use dry chips next time.
I'm not sure if it's available where you're at, but I have an a-maze-n smoke maize it cold smokes things like chilis and even cheese, wouldn't dry those peppers at all, love your channel, just subscribed
Thank you for subscribing!
Just had a look at this. Looks interesting. Does it really make a difference to have it open like this vs. the one I used in the video? I am guessing you still need to add a decent amount of heat to get it smoking
@@ChilliChump you just light one end of it with a torch then it slowly smolders through the maze, no need to use your burner, adds very little heat!
If you want to go super cheap, seal the wood chips in a foil packet and poke some holes in it. Works pretty well.
That's a good idea. Is it easy enough to refill the wood chips? Or is it just left open?
Chillichump you can just replace the foil package with a fresh one. And make them in different sizes depending on how long of a burn you have left
Lime usually goes great with chili and is pretty acidic, would lime juice be a decent alternative to vinegar?
I guess so, but it might be a better idea to use lime juice concentrate, to prevent an already finished fermentation from starting again due to sugars in line juice.
I've been waiting for this video, thanks I will try it
Another most excellent video! I noticed Tabasco used a champagne vinegar in their diamond reserve sauce, have you ever tried that as an alternative to more neutral tasting distilled white vinegar (or the strong, distinct flavor of apple cider vinegar)?
Good idea! I will be experimenting with different vinegars in the future. The way I approach the sauce making is kind of like an experiment. I don't want to change too many variables at a time or else I won't know what is affecting the flavour! I am trying to nail down some of the basics: peppers first, then herbs/spices, then additions at the end like vinegar, lemon etc.
I can't say about smoked superhots for sauces yet but I definitely want to try smoking them for powers because I order a smoked ghost pepper powder off Amazon and sprinkle it on everything... it is so good and however the company smokes it, it really comes through despite being so hot.
The only one I've tried so far but have ordered multiple times is Kiva Smoked Ghost Pepper.
what’s that knife u used? it’s really cool
Happened to come across this video just now! I made few weeks ago smoked fermented hotsauce from fresh harvest of Carolina Reaper x 7pot Douglah chillies! They came out nice and im suprised how the 1.3mil scoville chilies mellowed down and came full bodied by the process.
Your sauces look amazing! I have only fermented at room temperature...why are you refrigerating?
Hi Kathy, I am not refrigerating. I am controlling the temperature so I can maintain a a constant "room temperature"...or whatever temperature I want. Have a look at this video I made about my Ferminator (fermenting fridge) ua-cam.com/video/nMMbdDRJaUY/v-deo.html
Love to see a pickled pepper dew
It's 2:30 am and I can't get back to sleep, so I'm making a batch of pickled ginger to pass the time; all the while, wishing I had a bunch of peppers to play with, thanks to your videos.
I do love pickled ginger though. I'm putting, plums, radish and pomegranate in this batch
Pickled ginger is probably one of my favourite things when I eat at a sushi restaurant! I really should make some, so great to snack on even on its own!
Hi, I really love your show and Im going to start ferment some chilis about now. I have found something to ferment in, jars with “special lids” but really love yours, if it is not secret, can you share what these are brand etc? Im from Czech Rep, thanks for the show!
Hello Pavel, thank you! It isn't a secret what I use for fermenting...I actually made a video to show you how to make your own one. Have a look: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
And I'll combine this recipe with the tabasco you just made! Thanks
Here’s a question - could you see any issue with smoking after fermentation? Say if you fermented nearly-whole chillies in brine, then smoked them as you did here, followed by blending?
Cheers, enjoyed this one!
Yeah, there shouldn't be any issue with that I reckon
@@ChilliChump brilliant, thanks for the advice!
Man, this looks even better. I´ll start binge watching all your videos. I´m a homebrewer so I´ve got lots of jars and airlocks, but what´s the right temperature for fermenting the peppers? I use 18C in México for my ales, that´s 64F.
Hey there! In my experience, 19'celaius for longer ferments. Up to 21' Celsius for shorter
@@ChilliChump Nice, that´s perfect. I´m buying some peppers this weekend and start fermenting them. I´m thinking red jalapeños. Thank´s man. Great channel
@@mikeaguirre4108 hopefully you can get your peppers from a farmer's market or somewhere like that. The problem with supermarkets is they sometimes spray their vegetables and fruit with preservatives which can kill lactobacillus
@@ChilliChump OK, there´s a little farmer´s market near my home, little bit more expensive but organic all the way, I´ll go there. I´m growing some jalapeños and serranos at home but that´ll take a while, maybe another two months for harvesting. Thank´s
One caution if you smoke your peppers. If you have cooked meats that had fats and those have dripped inside the grill, make sure they aren't smoking because the peppers will absorb it and get a funky taste.
What temperature do you keep your fermentation fridge at? Love the videos keep them coming!
It depends on the length of the fermentation...but generally between 19 and 21 celsius
Cool thanks for the info
First off all thank you for your amazing videos, I have learnt a lot, I have few fermentations going on. Question: does the lactobacillus dies if I add vinegar?
It's my pleasure, I'm glad you are enjoying them! If your overall pH gets below around 3.4 then the lactobacillus will reduce activity drastically
Aha, but do I get the benefits of lactobacillus if I eat the sauce that has vinegar?
@@thecoffeelabae yes you do...like I said it slows them down, doesn't kill them. Also...if you watch some of my other videos I talk about this more. When there is no more sugar/food for the lactobacillus then they stop being active too
Awesome! Love smoking!!
I'm curious about smoking the sauce after making it, probably with a cold smoke, like a cocktail. Any thoughts? Also, when smoking chips on your grill, try to avoid any heat since you're just imparting smoke and, as you demonstrated, dried out the peppers a bit. Consider that your thermometer is up high and the fire is lower, so you really have cooked your peppers as a "hot smoke" especially over 200.
Another way you could do this is to create a smoking chamber from a large coffee can with some pipe to duct the smoke into your grill and the can outside it. you can get a cheap soldering iron and poke it through the side at the bottom and plug it in as your heat source.
Really enjoying your videos.
Any luck this has crossed my mind as well.
Interesting video, I tried adding smoked chillies to a chillie and tumeric sauerkraut and the smoky flavour wes overpowering, I''m guessing only smoke about 1/3 of your chillies or so
Sir, I've been following your channel for a long time and have made some good hot sauce based on your instructions. Thank you. I'm currently trying to roast and preserve red peppers in olive oil, garlic and basil that will be shelf stable over the winter. Can you offer any instructions on how to achieve this??? Thanks in advance, Ken
Hi Ken. I'm glad you have been enjoying my content. I would look into hot water bath canning. That would be your best bet to make this safe and shelf stable. You will still need to get the pH below 4.6.
@@ChilliChump Thank you Sir!
could you add citrus instead of vinegar? does adding sugars from fruit mess with the fermentation?
It won't mess with the fermentation, however sugars from the fruit will start fermenting unless you kill the fermentation.
hello brotherr salute from venezuelan, friend you no works with vinager for conservation of sauces ? ... only water no salt no sugar ...please ....
I use a variety of methods. My main way to preserve my sauces is through fermentation....this increases the acidity of the sauce to make it shelf stable. No need to add vinegar. I do add vinegar sometimes, but mainly for the flavour
Beautiful channel, mate! Quick question: If I'm using a mixture of fruit juice (mainly tangerine, passion fruit) for the fermentation (alongside with the vinegar), is it ok to add a bigger % of frozen chillies or fresh fruit juice doesn't contains the enough colony formation bacteria for Lactobacyllus to ensure the fermentation of the mash?
Thank you!
What you are suggesting wouldn't really work...still best to have a good amount of the fresh chillies. The juice won't have lactobacillus.
@@ChilliChump Noted! Thank you very much, mate! Your videos are by far, the best!
I was wondering if you could do a smoked fermented jalapeno recipe?
Id give cold smoking a try. You can get a kit really cheap on Amazon or just make one out of a monster can like I did and run no other heat. Shouldn't get hot enough to kill the lactobacillus and you can do a way longer smoke.
Pro tip mist the peppers so the smoke sticks better and helps them from dehydrating.
I want to experiment with this aswell as some smoked sea salt to bypass the pepper smoking.
Just found your channel, really great video. Would this work with jalapenos?
Thank you. And yes, it should work with jalapenos. Although I would suggest letting them fully ripen to red before doing it.
Thanks! I've done some fermenting before and always had problems with mold when not using a brine. (Even with an airlock) How do you manage to do it with no mold?
You need to make sure everything is cleaned, sanitised and sterilised properly.
Clean, sanitise, sterilise
ua-cam.com/video/R7SSisK-uUk/v-deo.html
And also make sure you have minimal headspace. Mould cant occur without oxygen. The CO² produced by lactofermentation will displace the air and oxygen.
Cheers, I wasn't really taking the cleaning aspect very seriously, that could be it. Btw where are you located?
I'm in the UK
Great video, but I don’t understand soaking wood chips before throwing them into the smokebox. Isn’t it just delaying the point when it starts to smoke?
Hi great video , just a quick question , but can you add bourbon instead of the vinegar ?
I don't see why not... However I would suggest testing the pH after adding the bourbon to make sure you are still below 4.6
@@ChilliChump cool thank you very much for the quick reply :)
Would adding honey(or other suggestions) work if just using 100% smoked peppers like chipotles? Thanks.
Great! I have a question, have you tried adding oil instead of vinegar? Something with a neutral taste like sunflower oil. Or you could do 50% finished pepper mash + 25% vinegar + 25% oil. On our home we have been testing that and its really good, the sauces have a creamy texture because of the oil and seem to improve the time it lasts on your mouth and flavor.
Hey ChiliChump! I have been given a lot of frozen chili peppers by a friend to ferment into hot sauce. I therefore wonder If there might be a good alternative to fermenting the peppers naturally. I have various wine yeasts but I’m thinking of using half ginger or garlic and said peppers to see if the peppers will ferment. Hope you can help and thanks for top notch videos!
Magnus, hot sauce fermentation uses lactobacillus bacteria, not yeast like for making alcohol. If you need a hand I would suggest checking out Patreon, and signing up. It will give you access to my private Discord server and I would be happy to talk through how to get a good ferment with your peppers. www.patreon.com/chillichump
Chilli Chump is the Man!!!
hey C.C.. Jean from florida. L
oved this video as always but am curious... What was the meat on the grill?????
Hi Jean! That was my Piri Piri chicken. I did a video on that before ua-cam.com/video/wymldjJJ1eg/v-deo.html
Hi Chillichump, I've been watching quite a few of your pepper fermentation vids. and I really enjoyed your work. However, I do not have a fermentation fridge. So, what are the alternatives to ferment w/o the fermentation fridge?
Find a place where the temperature can average 20 Celsius. I have fermented in my kitchen cupboard before. Just make sure temperatures won't go above 23 Celsius....
Some people add moonshine and vinegar. This way you can reduce the vinegar amount!
I'd love to come to a bbq at your house! I'd bring the SA Pinotage (my favourite wine)! I'm in the market for a new bbq that I can smoke with too so this will be on my "to do" list!
Before you buy the smoker...if you can wait a few weeks, I have a little surprise which may help with your smoker decision! 😀
@@ChilliChump Awesome! I was waiting for the end of season sales, no point in wasting money when I can buy at a price that means I can spend more on wine & beer (or chilli seeds)! lol. Look forward to seeing the surprise! I love your videos, this is my 3rd season growing (small scale - bigger next year).
smoke your pepers like we say in french'' fumer a froid'' they louse less water ,they don'cook but they will be a bit drier.sorry for my english
I am just starting to making hot sauces. Have already made one with "regualer" red chilli, some habanero, Guajilo and ancho chilis. And other stuff, like garlic and mango. And the sauce turned out great! But I feel the habanero is hitting more hot i the back of the throat. So I would like to combine som other chillis to get som other types of heat. If you know what I mean?
Do you have any tips on other chillis I should look for?
And btw!
Thanks for another great video! :D
Hi Magne, thank you!
Habanero peppers are quite distinctive in flavour and heat. It isn't my favourite pepper...but it has its place. I do find that the heat of it hits the back of the throat. In contrast, the birds eye peppers (tabasco, piri piri, thai hot) are more on the lips and tongue
One thought to keep the pH low but not use vinegar is citric acid. It will add a sharp, twang to the food but it's more fruity than vinegary if that makes sense.
I do use citric acid at times. Check out my Nandos style hot sauce: ua-cam.com/video/lfYDh_VoTWs/v-deo.html
Lemon juice works well too, but imparts flavour that sometimes you may not want
Great video! Just a quick question: I have a batch of super hots that have been fermenting for around 7-8 months. I was planning on smoking them post ferment and blending them up with some pickled romano peppers. Would this work? Do I need to dry the peppers before smoking or can they smoke straight out of the brine? I have the use of a dedicated smoke machine. Tia
They should take on the smoke just fine without drying.