View attachment 677990
Used the juicer after all. Got about 1/2 of a quart of sauce.
View attachment 677991
This time I dried the mash. 7 hours at 132 degrees.
View attachment 677992
I'll grind this in a bit.
View attachment 677994
To the sauce. I added:
1/3 cup white vinegar
1/3 rice wine vinegar
1/3 cup cider vinegar
1/4 tsp of worsy powder
1/4 tsp of hickory smoke
1 tsp sea salt
1 tsp sugar
1/2 tsp ginger powder
1 tsp garlic powder.
Added 1/8 tsp of gum.
Mixed with the boat motor. And seeing if it needs more to thicken and suspend.
The taste is amazing. The smoke and worsy powder gave it a nice depth.