I have 2 sauces I made.
I have another one that’s similar to the sweet onion ghost sauce on the right, but it had way less ghost peppers than this bag, but the sauce is kicking my ass.
I also smoked and dehydrated ghosts and bell pepper, then dry blended them with some dried garlic/onion/salt/pepper/corriander/thyme and it’s freaking amazing.
Since these are already fermented to be made into sauce, is there anything stopping me from switching gears and smoking it in an aluminum pan, then dehydrating on a silicone baking pad, then dry blending into another rub?
by doubleinkedgeorge
15 Comments
Is that fermented?
I’ve thought of doing the same thing. I’d imagine it would work as long as you got the time and space on a smoker/dehydrator.
I’ve seen a lot of people in the fermented hot sauce sub do that with the solids left from straining their sauces. Sounds like an awesome use
[deleted]
You’d have a badass rub.
you’d die it would become poison
You would have rubs, not sauces?
https://i.redd.it/55v9jsxyvjrf1.gif
1 day blinding rub
If you smoked and dehydrated these to make rubs, instead of blending into sauces you would have rubs instead of sauces
Sounds like a great idea. I feel you can achieve a broader spectrum of flavors using dried ingredients.
That’s what I said in other words.
This person says:
Actually, smoke absorbs into moist things way easier than dry. I smoked dried rice once, but cheese many times. The rice was on for 30 minutes, barely absorbed smoke.
You can do it either way, I was just offering an alternative, and it’s quite possibly the way I would approach it. That’s not to say it’s either right or wrong.
You would be one step closer to becoming a true culinarian.
As someone who has do everything this, I would highly recommend it! Smoke dried, grine into powder, add to dishes