Great, thanks. I have Amarillo, but a different recipe I saw called for Simcoe and I'd have to order some of that. I can brew this recipe tomorrow.
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That sounds awesome, vinegar is so easyI'm an old guy, I went to the library and looked at a couple of books on vinegar making and they both said to increase shelf life the vinegar should be heated to 170F for 20 minutes, then cooled quickly before bottling.
i'm curious, why do you bother pasteurizing the vinegar when you bottle it? It's not like anything is going to grow . . .
Last year I made some stuffed with homemade sausage leftover from making 100 pounds of bratwurst. We made about 50 from very fresh jalapenos, wrapped in bacon and smoked over mesquite for about 2 hours. Probably wasn't very healthy, but then our Oktoberfest isn't a very healthy weekend to begin with.Those would be better if they were wrapped in bacon!
Then battered and fried.
Didn't somebody already call these "artery poppers"? Battered and fried takes that to a whole new level!