Hogmolly

Just a quick update to document the process. The pepper mixtures have been sitting at room temperature for almost 48 hours to jumpstart fermentation. Today we added a 1/2 c and 1/4 c respectively of cider vinegar to the mixes. Next step is in a week when I’ll do the final blending and filtering. Stay tuned!

Run down of our test run of hot sauce before we use ingredients from our garden. Didn’t record it but the process is simple to this point. About 450 g of various peppers with shallots and garlic cloves chopped coarsely I’m processor with 1/2 c water and 2 tsp salt. Give that 48 hours at room temperature then mix in 1/2 cup apple cider vinegar then ferment 7 days at room temperature then blend and strain and season to desired end product. The Thai garlic is similar but only about 226g of peppers and will only get 1/4 cup of cider vinegar. More info in the next video after 48 hours of ferment.

Biden buys monkey pox vax and then plans to give up sovereignty to WHO. It's getting bad out there so pay attention!

Quick walk through of my basic chicken coop. Made of mostly old pallets with some tin slapped on. I put it on stilts to utilize the vertical space better. Thanks for checking it out. More to come!