The_Camp_Ninja’s Sauce Recipe (Page 2 of 6)
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Originally Posted By Kachael: Does anyone have the measurements for smaller batches? Divide everything by 2, 3, or 4? 🤔 But seriously, why? It keeps for years. Make a full batch, share with some friends. It's easier to cook a full batch - less chance of scorching it. Or, if you insist and your calculator quit working after you dropped it in the crock pot......... Half Recipe: *1/2 Large can of Tomato juice, and one "small one", unsalted, if you can get it. *3 Quarts of apple cider vinegar. *1/2 Lb. salt. *1/4 Lb. black pepper. *1 Tsp. cayenne pepper. *2 Tbsp. ground clove. *4 Tsp. ground allspice. *2 Lb. brown sugar. |
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Originally Posted By flcracker: Divide everything by 2, 3, or 4? 🤔 But seriously, why? It keeps for years. Make a full batch, share with some friends. It's easier to cook a full batch - less chance of scorching it. Or, if you insist and your calculator quit working after you dropped it in the crock pot......... Half Recipe: *1/2 Large can of Tomato juice, and one "small one", unsalted, if you can get it. *3 Quarts of apple cider vinegar. *1/2 Lb. salt. *1/4 Lb. black pepper. *1 Tsp. cayenne pepper. *2 Tbsp. ground clove. *4 Tsp. ground allspice. *2 Lb. brown sugar. What if I only want a 1/124th batch for just one meal? |
I swear to God I'm going to pistol whip the next guy who says, " Shenanigans."
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Originally Posted By Logan45: Just put together a half batch in my crock pot. It was the perfect size for the crock. Hoping this is as good as y'all say it is. So far y'all haven't steered me wrong. Made me spend $1000s of dollars maybe, but never steered me wrong. |
Don't be so open-minded that your brains fall out.
General education should not be mere job training, but training in how to be fully human.
General education should not be mere job training, but training in how to be fully human.
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Originally Posted By Logan45: Just put together a half batch in my crock pot. It was the perfect size for the crock. Hoping this is as good as y’all say it is. So far y’all haven’t steered me wrong. Made me spend $1000s of dollars maybe, but never steered me wrong. It's well worth your time. Reduce it properly and set some back. If you like it right away it only gets better, so make a full batch quick and put it back to age. |
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Originally Posted By Logan45: Just put together a half batch in my crock pot. It was the perfect size for the crock. Hoping this is as good as y’all say it is. So far y’all haven’t steered me wrong. Made me spend $1000s of dollars maybe, but never steered me wrong. @Logan45 I know that the recipe calls for a ~1/3 reduction, but my only tweak is to reduce it by half. It hits a sweet spot somewhere in that neighborhood, and when you know, you know. |
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Originally Posted By LeadBreakfast: It's well worth your time. Reduce it properly and set some back. If you like it right away it only gets better, so make a full batch quick and put it back to age. Originally Posted By LeadBreakfast: Originally Posted By Logan45: Just put together a half batch in my crock pot. It was the perfect size for the crock. Hoping this is as good as y’all say it is. So far y’all haven’t steered me wrong. Made me spend $1000s of dollars maybe, but never steered me wrong. It's well worth your time. Reduce it properly and set some back. If you like it right away it only gets better, so make a full batch quick and put it back to age. Aging the sauce transforms it into something truly incredible. (Not that it isn’t great to start; it is). It only gets better with time. As in years. |
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Originally Posted By Red-Stater: @Logan45 I know that the recipe calls for a ~1/3 reduction, but my only tweak is to reduce it by half. It hits a sweet spot somewhere in that neighborhood, and when you know, you know. this is the way |
Don't be so open-minded that your brains fall out.
General education should not be mere job training, but training in how to be fully human.
General education should not be mere job training, but training in how to be fully human.
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Thanks for the tips. Been on high in the crock pot since 7:30 this morning. Going to a friend’s place soon, so I may let it cool, cover it, and reduce it tomorrow afternoon on the stovetop. Right now it is kind of thin, and it doesn’t coat the back of a spoon. I can see why some people say to cook it outside… |
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Attached File Ended up reducing it down to 7 pints. It was still a little thin, but I was afraid if I reduced it down anymore it would be too spicy. Tasted good, not sure what to compare it too. |
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Originally Posted By Logan45: https://www.ar15.com/media/mediaFiles/214097/IMG_2699_jpg-2949408.JPG Ended up reducing it down to 7 pints. It was still a little thin, but I was afraid if I reduced it down anymore it would be too spicy. Tasted good, not sure what to compare it too. I say it’s the love child of A-1 , Worcestershire, hot sauce and BBQ sauce. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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I bought tomato juice and vinegar on Sunday. I am going to make a reduced batch this week in the crock pot. eta: I usually plan better, but decided to do a full batch and found I don't have enough of everything. 6 quarts of vinegar--damson!! Also the brown sugar........ So, off to the store. I also gave up on the crock pot and put it in a clad pot on the stove. Here we go!!!!!!  |
Preferred pronoun: MARINE
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Originally Posted By Seydou: So did you actually can that sauce with a hot water bath or pressure cooker. If not, how do you get it to be shelf stable? |
"During the second 100 days, we will design, build and open a library dedicated to my first 100 days." -Barack Obama, May 9 2009
Even after 8 hours of reduction, the vinegar will take your breath away. If you don't have a professional grade range hood, I highly recommend cooking this outside.       I pick up a new smoker on Saturday. I will be ready for war. 
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Preferred pronoun: MARINE
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Originally Posted By wildearp: Even after 8 hours of reduction, the vinegar will take your breath away. If you don't have a professional grade range hood, I highly recommend cooking this outside. https://www.ar15.com/media/mediaFiles/41996/1-2954177.jpg https://www.ar15.com/media/mediaFiles/41996/2-2954179.jpg https://www.ar15.com/media/mediaFiles/41996/3-2954180.jpg https://www.ar15.com/media/mediaFiles/41996/1A-2954178.jpg https://www.ar15.com/media/mediaFiles/41996/5-2954182.jpg I pick up a new smoker on Saturday. I will be ready for war. Outside is for sure the way to go. Y'all can be heroes all ya want. Mine goes outside. LOL |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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Originally Posted By wildearp: Even after 8 hours of reduction, the vinegar will take your breath away. If you don't have a professional grade range hood, I highly recommend cooking this outside. https://www.ar15.com/media/mediaFiles/41996/1-2954177.jpg https://www.ar15.com/media/mediaFiles/41996/2-2954179.jpg https://www.ar15.com/media/mediaFiles/41996/3-2954180.jpg https://www.ar15.com/media/mediaFiles/41996/1A-2954178.jpg https://www.ar15.com/media/mediaFiles/41996/5-2954182.jpg I pick up a new smoker on Saturday. I will be ready for war. Attached File |
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Originally Posted By wildearp: Even after 8 hours of reduction, the vinegar will take your breath away. If you don't have a professional grade range hood, I highly recommend cooking this outside. https://www.ar15.com/media/mediaFiles/41996/1-2954177.jpg https://www.ar15.com/media/mediaFiles/41996/2-2954179.jpg https://www.ar15.com/media/mediaFiles/41996/3-2954180.jpg https://www.ar15.com/media/mediaFiles/41996/1A-2954178.jpg https://www.ar15.com/media/mediaFiles/41996/5-2954182.jpg I pick up a new smoker on Saturday. I will be ready for war. Good work, smoked pork and the sauce are the perfect match. The first time I made the sauce it was a 100 degree summer day and I did it indoors. Not only was it sweltering inside but the whole house got fumigated to boot  Haven't made that mistake again. Wife was furious, sinuses were clear
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Originally Posted By gotuonpaper: People we gotta keep this out of archives. Attached File |
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Originally Posted By LeadBreakfast: Good work, smoked pork and the sauce are the perfect match. The first time I made the sauce it was a 100 degree summer day and I did it indoors. Not only was it sweltering inside but the whole house got fumigated to boot Haven't made that mistake again. Wife was furious, sinuses were clear Originally Posted By LeadBreakfast: Originally Posted By wildearp: Even after 8 hours of reduction, the vinegar will take your breath away. If you don't have a professional grade range hood, I highly recommend cooking this outside. https://www.ar15.com/media/mediaFiles/41996/1-2954177.jpg https://www.ar15.com/media/mediaFiles/41996/2-2954179.jpg https://www.ar15.com/media/mediaFiles/41996/3-2954180.jpg https://www.ar15.com/media/mediaFiles/41996/1A-2954178.jpg https://www.ar15.com/media/mediaFiles/41996/5-2954182.jpg I pick up a new smoker on Saturday. I will be ready for war. Good work, smoked pork and the sauce are the perfect match. The first time I made the sauce it was a 100 degree summer day and I did it indoors. Not only was it sweltering inside but the whole house got fumigated to boot Haven't made that mistake again. Wife was furious, sinuses were clear I made some indoors once, had the window in the kitchen open with the range hood on. It was tolerable but still pungent. A week later I could still smell it a little bit, all least it isn't an objectionable smell. |
Life's battles don't always go to the stronger or faster man. In the end, the one who wins is the one who thinks he can! - SCI, NRA
Team Ranstad
Team Ranstad
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Originally Posted By TinSpinner: I made some indoors once, had the window in the kitchen open with the range hood on. It was tolerable but still pungent. A week later I could still smell it a little bit, all least it isn't an objectionable smell. Definitely smells good, just awfully strong
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Originally Posted By LeadBreakfast: Definitely smells good, just awfully strong Originally Posted By LeadBreakfast: Originally Posted By TinSpinner: I made some indoors once, had the window in the kitchen open with the range hood on. It was tolerable but still pungent. A week later I could still smell it a little bit, all least it isn't an objectionable smell. Definitely smells good, just awfully strong Smells like Christmas. |
Test samples, one nekid wing per plate, one plate is Sweet Baby Ray, the other is the sauce of the ARFCOM: I smoke for 1 hour at around 310F and then crisp up for 10 minutes in the instant pot. Sauce is tumbled on in a bowl prior to serving. |
Preferred pronoun: MARINE
it is their duty,to throw off such Government
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it is their duty,to throw off such Government
Joined:
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Posts:
1144
EE: 0% (0)
MI, USA
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https://docs.google.com/spreadsheets/d/1jOgHaf55y5Qt9UAJDLhPdm4zTI_khueo/edit?usp=sharing&ouid=103118517204917676471&rtpof=true&sd=true I modified my sausage conversion spreadsheet to this. In the tan area you can modify the percent you want to do in red. 1000 is 100% 500 is 50% ... It was for the weight of meat in grams but it works for this. |
"Democracy is two wolves and a sheep voting on what to have for dinner. Liberty is two wolves attempting to have a sheep for dinner and finding a well-informed, well-armed sheep."
never underestimate the stupidity of other people
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Originally Posted By Synchronized: Hitting this for the activity and to say I'm going to try to make this over the weekend. Will report back! Has anyone tried replacing some of the tomato juice with paste or something to thicken it up at all? I’m a purist with the OG recipe, myself. Save for the fact that I do a ~50% reduction. |
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Originally Posted By MRW: It's a permanent hobby, you'll have time It’s something that I very much look forward to doing every year. I do a huge double batch every January, and can them in quart jars. Then when I need to open a new jar for myself, or as a gift for others (makes for a great gift!) I pick the oldest jar in the pantry. The sauce only gets better with time, as in years. |
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Originally Posted By LeadBreakfast: Do not think, just do. Then smoke a big ole pork butt and feast. Originally Posted By LeadBreakfast: Originally Posted By steviesterno16: I think we’re gonna try this. Sounds good snd the aging is a weird combo that I’m into. Wife is super pro vinegar so it should be fine Do not think, just do. Then smoke a big ole pork butt and feast. This is the way. |
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Originally Posted By Synchronized: Just started a half batch. After taste testing I wish I’d have just made the full batch right away. A guy I used to work with had a homemade cajun jerk marinade. When he went to take it commercial he had to work with some type of food manufacturer to adjust the recipe for changes in quantity. Basically you can’t just increase or decrease each component the same percentage and expect the same exact taste/flavor. |
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Woah boy! I tried it outside in my crockpot but it was too small and couldn't get up to heat in time. Brought it inside and put it on the stove... To quote Ron Burgundy "It stings the nostrils". Starting to get the motor oil viscosity. I can't really describe the flavor yet. This will be fun to play with. |
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Originally Posted By MRW: I think my last batch was a bit too runny. What viscosity do you folks prefer? If you like to mop, a bit runny is what you want. |
Preferred pronoun: MARINE
