Ever since I got a bottle of Devorandum, I've always wanted to powderize it for a chicken sandwich. Well, starting that process today, lol. I probably could get the powder finer, but this is basically all I can get.
by DeidaraPwnz
15 Comments
pacifica333
What was your process?
Few_Entertainment290
Get a spice grinder to really powder it
miathan52
Why does it need to be a powder in order to make a sandwich?
__aurvandel__
I took all of the leftover mash after a ferment and dehydrated it. Then I threw it in a coffee grinder so it’s a powder. It’s almost better than the actual sauce.
Nate1257
I would get a dehydrator then use a mortar and pestle
Silkies4life
Off topic but is Burns & McCoy very well known outside of Colorado? I love this sauce, and it’s hot enough that I’m kind of afraid to open my bottle of Perculsus.
josephwales
For our hot sauce company; we run the pulp through a food mill to extract liquid for sauce. The left over pulp goes into a dehydrator. Add salt, garlic powder etc for a killer seasoned salt.
bmxdudebmx
The first hot sauce I ever had was Louisiana original. Left some over-splash on a plate overnight and it evaporated, leaving a residue of salt crystals and pepper. I rubbed it with my finger and tasted it. It was salty, and spicier than the sauce itself. That was about twenty five years ago and I NEVER thought to dehydrate a sauce on purpose. Mind blown and a huge thank you for planting a seed in my head. I have a homemade reaper sauce I want to try this with now.
zambulu
That one must be pretty hot? I like their Exhorresco a lot
InsertRadnamehere
Put it in a coffee/spice grinder to turn it to powder.
Dr-Mantis_Tobaggan
Whenever I ferment a hot sauce, I always strain the leftover pulp and dehydrate it.
Turkino
Put hot sauce in a dry freezer?
Brutalcontruct
Forbidden coco crispies
squachek
Chilis tend to rehydrate and get gummy when powdered, so you may be dehydrating it again later
15 Comments
What was your process?
Get a spice grinder to really powder it
Why does it need to be a powder in order to make a sandwich?
I took all of the leftover mash after a ferment and dehydrated it. Then I threw it in a coffee grinder so it’s a powder. It’s almost better than the actual sauce.
I would get a dehydrator then use a mortar and pestle
Off topic but is Burns & McCoy very well known outside of Colorado? I love this sauce, and it’s hot enough that I’m kind of afraid to open my bottle of Perculsus.
For our hot sauce company; we run the pulp through a food mill to extract liquid for sauce. The left over pulp goes into a dehydrator. Add salt, garlic powder etc for a killer seasoned salt.
The first hot sauce I ever had was Louisiana original. Left some over-splash on a plate overnight and it evaporated, leaving a residue of salt crystals and pepper. I rubbed it with my finger and tasted it. It was salty, and spicier than the sauce itself. That was about twenty five years ago and I NEVER thought to dehydrate a sauce on purpose. Mind blown and a huge thank you for planting a seed in my head. I have a homemade reaper sauce I want to try this with now.
That one must be pretty hot? I like their Exhorresco a lot
Put it in a coffee/spice grinder to turn it to powder.
Whenever I ferment a hot sauce, I always strain the leftover pulp and dehydrate it.
Put hot sauce in a dry freezer?
Forbidden coco crispies
Chilis tend to rehydrate and get gummy when powdered, so you may be dehydrating it again later
Snort it