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Using Toasted Oak Cubes for Hot Sauce

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    Using Toasted Oak Cubes for Hot Sauce

    Members of the Pit,

    I am making Tabasco Style hot sauce. So far I've ground up Thai Chilies, added Kosher salt and a little water to make a mash. Fermented same, at room temp, in Mason Jar for about a week. I'm ready to add 47grams of med toasted oak cubes with the intent on letting it ferment for another 3 months (not sure if I should continue to do so at room temp or in frig, which would stop/slow fermentation process. My question: How should I prepare the cubes: Boil?, soak in Bourbon/Vodka?, or just throw them in (cubes were purchased from beer supplier)? As is the case, I've read different opinions on the subject- I don't want to contaminate the mash but I've read that boiling (for sanitizing) brings out the tannins for an unpleasant taste. Your thoughts? /r Donut1

    Hey Donut... you can't sneak in here without a Welcome! So....... Welcome Aboard

    Whew hard questions and good idea, a little bit out of the BBQ realm though... I would just throw the cubes in... but fermenting that stuff is scary to me, for much over a week. Refrigerator would definitely slow down the fermentation... Be careful!

    Here is a vid where chef john @foodwishes.com talks about making and fermenting homemade Sriracha... maybe some ideas here:

    Last edited by smarkley; July 17, 2015, 12:01 PM. Reason: adding info


      Smarkley, Thanks for the welcome- thought the hot sauce question fit under "condiments" section (always use hot sauce on pulled pork sandwiches) but got it and thanks for the video. From what I read Tabasco ferments their HS in oak barrels at ambient temp using salt as the preservative (see here: http://honest-food.net/2014/08/21/fe...-sauce-recipe/ ). /r Donut1


      • smarkley
        smarkley commented
        Editing a comment
        Ya... you are prolly the first to ask anything like this... so good on you!


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