The_Camp_Ninja’s Sauce Recipe (Page 1 of 6)
Posted: 9/1/2023 5:53:04 PM EDT
[Last Edit: MiddleAmerican][Edited]
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Oops! Accidentally let the last thread slip into the archives. Fear not, for the sauce shall never die! This recipe is a must try, for those of you that have not done so. It is an all purpose sauce that is great on BBQ, meat, all sorts of stuff! It is the single best sauce for pulled pork that I’ve found. The sauce only gets better after a few years of aging. It really develops into something magical over time. All respect and thanks for this sauce goes to @The_Camp_Ninja who graced Arfcom with this family recipe many years ago! "The Sauce" *1 Large can of Tomato juice, and two "small ones", unsalted, if you can get it. *6 Quarts of apple cider vinegar. *1 Lb. salt. *1/2 Lb. black pepper. *2 Tsp. cayenne pepper. *4 Tbsp. ground clove. *8 Tsp. ground allspice. *4 Lb. brown sugar. Now, here's the important part: ya gotta cook it. At least 6 hours, overnight is the preferred method. Mix it all together, and cook it. At the end, it should be about a 1/3 reduction. Bring it to a boil, then simmer 'till done. Take care not to scorch it, this will ruin your batch. Gentlemen, enjoy. If you don't mind, someday when you make it, IM me with your thoughts on it. I assure you, they will be happy thoughts! Link to previous thread |
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We need total ounces for the tomato juice!! 😅 I don’t think we ever got an official answer. |
Where there's sacrifice, there's someone collecting the sacrificial offerings. Where there's service, there is someone being served. The man who speaks to you of sacrifice is speaking of slaves and masters, and intends to be the master. -Ayn Rand
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Originally Posted By mgwantob: Lol a pound of salt and four pounds of sugar. |
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Originally Posted By Quiganomics: Laugh all you want, it's good stuff. I've been using it as a marinade for my competition pork butts this year. So far out of 5 competitions I've had one 1st place call, two 2nd place calls, and one 4th place call. Originally Posted By Quiganomics: Originally Posted By mgwantob: Lol a pound of salt and four pounds of sugar. Oh, I’m not hating. It’s just gonna be an undertaking to make this one, not even sure I have a big enough pot! |
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Originally Posted By VegasTool: And make sure you cook it outside Attached File Yes. This. I forgot to mention that. 
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Sounds awesome. Going to have to make some. Smaller quantity though. |
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RIP Kaya, an equally fine Yellow Lab 06-08-2015
RIP Millie the Destroyer, AKA ShitTrumpet, WCCorgi 12-21-2015
NORCAL CALLSIGN: YODEL
Happy to be in ALASKA!
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Question for those of you that have made the sauce. Upon cooking completion what is/was the consistency of your sauce? Years ago when I made mine I was surprised to see how thin/watery it came out. I'm pretty certain followed the recipe, But when I made it I'm sure I was probably bombed out of my fucking mind, so there's always the possibility of that being the issue. I was just expecting the consistency to closer to BBQ sauce. The flavor is, as stated before outstanding, and does get better with age. |
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Originally Posted By Ruckus: Question for those of you that have made the sauce. Upon cooking completion what is/was the consistency of your sauce? Years ago when I made mine I was surprised to see how thin/watery it came out. I'm pretty certain followed the recipe, But when I made it I'm sure I was probably bombed out of my fucking mind, so there's always the possibility of that being the issue. I was just expecting the consistency to closer to BBQ sauce. The flavor is, as stated before outstanding, and does get better with age. Mine always comes out like yours did; almost like a better Worcestershire sauce. |
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Originally Posted By Moleonlobby: I made it a week ago. The 1/4 recipe. It burned the eyes a little all night in the slow cooker. Yield: 3.5 16oz jars. My Texan coworker didn't like it. I'm letting it sit for a month or so before I slow cook a pig butt. Let it sit for at least 6 months, a year is better |
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I was going to make a new thread last week! I do up a half batch in the crock pot on high OUTSIDE. It takes about 14 hours. I bring it to almost a 1/2 reduction. It should have the consistency of used motor oil.  |
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 Ruckus: Question for those of you that have made the sauce. Upon cooking completion what is/was the consistency of your sauce? Years ago when I made mine I was surprised to see how thin/watery it came out. I'm pretty certain followed the recipe, But when I made it I'm sure I was probably bombed out of my fucking mind, so there's always the possibility of that being the issue. I was just expecting the consistency to closer to BBQ sauce. The flavor is, as stated before outstanding, and does get better with age. I take mine to about a half reduction. Like someone said previously, about the consistency of used motor oil. |
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Originally Posted By DDiggler: We need total ounces for the tomato juice!! 😅 I don’t think we ever got an official answer. 
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Originally Posted By MRW: I was going to make a new thread last week! I do up a half batch in the crock pot on high OUTSIDE. It takes about 14 hours. I bring it to almost a 1/2 reduction. It should have the consistency of used motor oil. https://www.ar15.com/media/mediaFiles/5205/Camp_ninja_arfcom_sauce_crock_pot-2939978.jpg How much tomato juice did you use for a half batch? @MRW Thanks!!! |
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Sir RobertL, Charter Member of the Knights of Wonder
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Originally Posted By Ruckus: Question for those of you that have made the sauce. Upon cooking completion what is/was the consistency of your sauce? Years ago when I made mine I was surprised to see how thin/watery it came out. I'm pretty certain followed the recipe, But when I made it I'm sure I was probably bombed out of my fucking mind, so there's always the possibility of that being the issue. I was just expecting the consistency to closer to BBQ sauce. The flavor is, as stated before outstanding, and does get better with age. I ran a batch through the blender after cooking it down. It thickened up a little bit to almost A1 consistency |
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Originally Posted By RobertL: How much tomato juice did you use for a half batch? @MRW Thanks!!! If you're off by a bit I don't think it really matters |
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.
My most recent batch is on the left, two weeks old. It was almost a 1/2 reduction, but might be a bit too thin. Two year old sauce on the right, that I really cooked down, and it's a bit too thick. I shake the bottle while I hold it up to the light and look at the viscosity of the liquid. |
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.
| I had some on my eggs this morning 😋 |
Where there's sacrifice, there's someone collecting the sacrificial offerings. Where there's service, there is someone being served. The man who speaks to you of sacrifice is speaking of slaves and masters, and intends to be the master. -Ayn Rand
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Originally Posted By DDiggler: We need total ounces for the tomato juice!! 😅 I don’t think we ever got an official answer. 57 oz. One 46 oz bottle or can and two of the 5.5oz “lunch box” cans. |
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Originally Posted By mgwantob: Lol… a pound of salt and four pounds of sugar. It’s sounds like a lot but you’re cooking it way down and there’s a LOT of big flavors. Vinegar and tomato juice and spices etc. it handles it well. Not had one person tell me they didn’t like it or it was too much of any one thing. |
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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So good, we need two live threads going at the same time! Tip: if you buy the cider vinegar in quart bottles you can just use the bottles to store the finished product. Masking tape with the date on it so you can judge the aging process. Also - cooking it outside is for pussies. Tell your husband it's a new scent of air freshener. Mine gets simmered on the stove in a big stainless steel pot with the lid off. Just turn on the stove fan and tempt your neighbors. |
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Originally Posted By flcracker: Also - cooking it outside is for pussies. Tell your husband it's a new scent of air freshener. Mine gets simmered on the stove in a big stainless steel pot with the lid off. Just turn on the stove fan and tempt your neighbors. That’s what I do, with no problems. A lot of folks on here do mention a strong odor when cooking, but I’ve never had it become anywhere near overwhelming. It usually just smells like Christmas when I’m cooking it, because of all the spices. Maybe my vinegar ain’t strong enough!
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Oh hey, here is this thread. Did this today. Been a lot of years since my last batch. Forgot how much it makes. Ran out of jars and had to use an old whisky bottle.  Attached File Attached File Hashbrown telling me the house stinks. Attached File Grabbed a sharpie, then remembered I have a laser. Used the laser to mark the lids. Attached File Attached File |
I swear to God I'm going to pistol whip the next guy who says, " Shenanigans."
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Originally Posted By DDiggler: We need total ounces for the tomato juice!! 😅 I don’t think we ever got an official answer. I use 44oz 🤷 Not sure where I got that, but it is how it's written in my recipe book. |
I swear to God I'm going to pistol whip the next guy who says, " Shenanigans."
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Originally Posted By Red-Stater: It fell into the abyss of the archives. |
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 ORjeepguy: Oh hey, here is this thread. Did this today. Been a lot of years since my last batch. Forgot how much it makes. Ran out of jars and had to use an old whisky bottle. https://www.ar15.com/media/mediaFiles/185965/20230904_083236_jpg-2943171.JPG https://www.ar15.com/media/mediaFiles/185965/20230904_093338_jpg-2943172.JPG Hashbrown telling me the house stinks. https://www.ar15.com/media/mediaFiles/185965/20230904_094136_jpg-2943174.JPG Grabbed a sharpie, then remembered I have a laser. Used the laser to mark the lids. https://www.ar15.com/media/mediaFiles/185965/20230904_172042_jpg-2943176.JPG https://www.ar15.com/media/mediaFiles/185965/20230904_172011_jpg-2943178.JPG Attached File |
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Originally Posted By ORjeepguy: Oh hey, here is this thread. Did this today. Been a lot of years since my last batch. Forgot how much it makes. Ran out of jars and had to use an old whisky bottle. https://www.ar15.com/media/mediaFiles/185965/20230904_083236_jpg-2943171.JPG https://www.ar15.com/media/mediaFiles/185965/20230904_093338_jpg-2943172.JPG Hashbrown telling me the house stinks. https://www.ar15.com/media/mediaFiles/185965/20230904_094136_jpg-2943174.JPG Grabbed a sharpie, then remembered I have a laser. Used the laser to mark the lids. https://www.ar15.com/media/mediaFiles/185965/20230904_172042_jpg-2943176.JPG https://www.ar15.com/media/mediaFiles/185965/20230904_172011_jpg-2943178.JPG 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? |
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Originally Posted By Elvis121: I've never done anything other than pour it in a bottle and put it in the cupboard. It's never gone bad on me. This. I've never done water bath for these. I don't think it could go bad with those ingredients |
I swear to God I'm going to pistol whip the next guy who says, " Shenanigans."
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Originally Posted By ORjeepguy: This. I've never done water bath for these. I don't think it could go bad with those ingredients Originally Posted By ORjeepguy: Originally Posted By Elvis121: I've never done anything other than pour it in a bottle and put it in the cupboard. It's never gone bad on me. This. I've never done water bath for these. I don't think it could go bad with those ingredients Nope, between the vinegar salt and sugar it won't go bad. Toss it in a jar and on the shelf. I should test some with my pH meter... |
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Second active thread: https://www.ar15.com/forums/general/-The-sauce-/5-2668001/ Is there any way to unarchive the original thread, pin it, and combine these two with it? 🤔 |