Quick Hot Sauce Help

[BrianGSDTexoma]

I mixing up my first hot sauce. Ph is 3.6 which is good. I blended and there is thick foam on top. Should I wait until it settles down or try to separate it?

 

[Steve H]

I mixing up my first hot sauce. Ph is 3.6 which is good. I blended and there is thick foam on top. Should I wait until it settles down or try to separate it?

View attachment 673262

Let it sit. It should settle some. Are you going to add vinegar or other liquids to it?

 

[BrianGSDTexoma]

Let it sit. It should settle some. Are you going to add vinegar or other liquids to it?

I got a hold of Jeff. I added 1/2 cup brine and 1/4 cup vinegar. Jeff had me add another 1/2 cup brine and 1/8 tsp Xanthan gum. It all kind of foamy now. Put in jar and let sit over night. I will report back tomorrow. Thank You

 

[Steve H]

I got a hold of Jeff. I added 1/2 cup brine and 1/4 cup vinegar. Jeff had me add another 1/2 cup brine and 1/8 tsp Xanthan gum. It all kind of foamy now. Put in jar and let sit over night. I will report back tomorrow. Thank You

View attachment 673266

Make sure you blend it good or the gum will clump up.

 

[jcam222]

I got a hold of Jeff. I added 1/2 cup brine and 1/4 cup vinegar. Jeff had me add another 1/2 cup brine and 1/8 tsp Xanthan gum. It all kind of foamy now. Put in jar and let sit over night. I will report back tomorrow. Thank You

View attachment 673266

Great talking to you today! That looks good in the jar. I think you will be fine tomorrow. If you aren't in a rush to bottle id rest it 2-3 days. If you see separation you can go one more 1/8 t of xanthan. Also forgot to ask you, PH of 3.6 how long was your ferment? Was your brine a 3.5%?

 

[BrianGSDTexoma]

Great talking to you today! That looks good in the jar. I think you will be fine tomorrow. If you aren't in a rush to bottle id rest it 2-3 days. If you see separation you can go one more 1/8 t of xanthan. Also forgot to ask you, PH of 3.6 how long was your ferment? Was your brine a 3.5%?

I used 3.5% brine. Been a little over 2 weeks. The bubbles had stopped. Good luck on your butt cook!

 

[jcam222]

I used 3.5% brine. Been a little over 2 weeks. The bubbles had stopped. Good luck on your butt cook!

I find that if you go a week or two more your PH will often be below 3. That helps keep foksined sauce ph low enough if you are adding non acidic stuff post ferment.

 

[JLeonard]

Making notes here! can you use a immersion blender for the blending. Will it help keep the foaming down? Or do you rec using a regular blender?

Jim

 

[Steve H]

Making notes here! can you use a immersion blender for the blending. Will it help keep the foaming down? Or do you rec using a regular blender?

Jim

I use an immersion blender for the post processing. For brine, vinegar, and xanthan gum. You're going to get some foam. But it'll settle after a day or two.