The_Camp_Ninja’s Sauce Recipe (Page 5 of 6)
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Originally Posted By Elvis121: Search engine doesn't turn up anything for BozemanMT "Best damn dill pickles ever." Got a link? https://www.ar15.com/forums/outdoors/-/19-621695/?page=1 In the archives. Just tried it in a quesadilla I made with random leftovers. The Camp Ninja Sauce, I mean. Nice little spice to a regular menu item. Also made a couple more jars of pickles with the sauce tonight. And some with NM green chile. Another two? weeks until I crack them open. Going to have to farm out all the pickles to family at this freaking rate. |
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@Elvis121 Ninja'd One thing I forget sometimes while doing this pickle recipe, is to wipe the jar lid surface with vinegar. I never bother when pressure canning, and do it sometimes when water bath canning. But for this method it seems to help a heck of a lot. Also, if you are using a griddle, the sauce doesn't seem to stick like a plain sugary sauce seems to. |
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Originally Posted By Red-Stater: Ooh. That’s a great idea! I’m sure it would work great. Originally Posted By Red-Stater: Originally Posted By haveTwo: So I just tried adding the sauce to a couple jars of dill pickles making the BozemanMT "Best damn dill pickles ever." That has been my favorite method of pickles, since all the books have you water bath, and that ends up with mushy pickles. Not to mention it goes way faster when dealing with a lot of cucumbers. Guess I can report back in a few weeks how it went. I've made that recipe with green chiles before, and that's a hit. Ooh. That’s a great idea! I’m sure it would work great. Couple months later and I've had to toss a few of the jars of pickles with the sauce mixed in. Maybe I need to add it to the brine to mix it in with the vinegar next time. That time I just dropped it at the bottom with the other things prior to the cucumbers. |
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Originally Posted By SwampApe: I recently added a small amount to some mayo for a quick/easy aioli to serve with some artichokes. It was excellent. Ooh that sounds good! Originally Posted By haveTwo: Couple months later and I've had to toss a few of the jars of pickles with the sauce mixed in. Maybe I need to add it to the brine to mix it in with the vinegar next time. That time I just dropped it at the bottom with the other things prior to the cucumbers. So does that! |
I set this back from my original batch. It’s 2 years old, going on 3. It’s older than my kid.  Man you guys weren’t kidding about this mellowing and developing. I think the acidic environment does something to chemically alter the flavors. It’s taken on a complex caramel note. 
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Originally Posted By xerxes2695: I set this back from my original batch. It’s 2 years old, going on 3. It’s older than my kid. Man you guys weren’t kidding about this mellowing and developing. I think the acidic environment does something to chemically alter the flavors. It’s taken on a complex caramel note. https://www.ar15.com/media/mediaFiles/129671/IMG_2036-3452313.jpg It really does get better with age. I've got maybe a half gallon of ten year old and a couple pints of three year old. I should probably do another batch this spring to start it aging. |
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Originally Posted By Red-Stater: Correct Originally Posted By Red-Stater: Originally Posted By PA-Minuteman: Originally Posted By Red-Stater: In jars, or bottles, or whatever you'd like to keep it in. No refrigeration necessary. Lots of salt and vinegar. I personally use quart mason jars. just pour and seal? Correct I use one of those vacuum jar sealers. Off Amazon |
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Originally Posted By NoFnNamesLeft: I keep this window open, in hope that one day it’ll trigger a cook of this mysterious sauce The quicker you make a batch the quicker you start it aging. It gets better as it ages. |
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 BIG-DUKE-6: I use one of those vacuum jar sealers. Off Amazon Originally Posted By BIG-DUKE-6: Originally Posted By Red-Stater: Originally Posted By PA-Minuteman: Originally Posted By Red-Stater: In jars, or bottles, or whatever you'd like to keep it in. No refrigeration necessary. Lots of salt and vinegar. I personally use quart mason jars. just pour and seal? Correct I use one of those vacuum jar sealers. Off Amazon Don't need anything that fancy. Clean out anything with a lid, pour in, call it good. I threw some into a fireball bottle, some went into the tomato juice bottle, etc. |
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Originally Posted By haveTwo: Don't need anything that fancy. Clean out anything with a lid, pour in, call it good. I threw some into a fireball bottle, some went into the tomato juice bottle, etc. We buy bulk olive oil at an Italian market and re-use those glass bottles. Works awesome. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
Started a double batch last night; the final bottle from my last run reads 3/12/22, and it's aged like a fine wine.  {Refresher: the original recipe calls for 57 oz of tomato juice - one 46 oz bottle or can and two of the 5.5 oz “lunch box” cans. The following is a double batch.} Tomato juice - 114 oz Apple cider vinegar - 3 gal Kosher salt - 2# minus 9 grams (see note below) Black pepper - 1# Cayenne - 4 tsp Clove - 8 Tbsp Allspice - 16 tsp Dark brown sugar - 8# • I used regular tomato juice - 630 mg sodium per 8 oz serving • 114÷8=14.25 servings; 14.25x630=8978mg=8.9g salt in the tomato juice • This is only 1% of the total salt, but I subtracted it anyway since I'd already done the math • STAINLESS STEEL or CERAMIC ONLY!!! NO ALUMINUM🤮 ☠️ • Start out low and slow, and stir frequently to keep it from sticking to the pan as it warms up; I took about an hour to slowly warm it up to a low boil, then reduced to a low simmer • Mark the depth on a clean dowel rod then measure and mark off the 1/3 and 1/2 reduction levels; that's your target zone where you really want to watch it and stir frequently - it burns easier the closer you get to a 50% reduction • Stove vent on high, windows open • Totally fine if you need to turn it off and cover it when you leave the house or to turn it down to warm/low when you go to bed to avoid scorching it; just be sure to stir well when slowly heating back up as it will settle out and be very thick on the bottom and prone to sticking Currently at ~1/6 reduction. Update later. Attached File Attached File ETA now done @ 50% reduction. It lightly coats the spoon. Attached File Attached File 2 gallons yield Attached File |
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I'm giving it a try. I really hope it is good as everyone says. If you don't have any of the equipment or material it is kind of expensive.Attached File Attached File Attached File I wasn't watching close enough and reduced it a little below half. Hope that doesn't make it too strong. |
"Malo periculosam, libertatem quam quietam servitutem." Thomas Jefferson
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Tomato juice - 3 x 46oz cans = 3 x $4 = $12 Apple cider vinegar - 6 x 1/2 gal jugs = 6 × $4 = $24 Kosher salt - 2# box = $4 Black pepper - 1# container = $9 Cayenne - 4 tsp - had some on-hand Clove - 1 jar = $3 Allspice - 2 jars = $6 Dark brown sugar - 8 × 1# bags = 8 × $2 = $16 2 gallons = 256 oz @ $74 = $0.29/oz = $1.44 to fill a 5 oz hot sauce bottle. Seems reasonable to me. At least, unless I buy a 5 liter oak barrel for $65 to age it in and nearly double the cost to $0.54/oz! |
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| I made 2 batches last year and consumed/gifted most of it after 6 months. Opened one of the last jars (1 year mark) and dang, the ageing process does make it so much better. |
But don't take it personal. It's all in good, nasty, dirty, soul crushing fun. ~cavedog
My scars are proof that the thing that tried to kill me FAILED.
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My scars are proof that the thing that tried to kill me FAILED.
We have gone from free-doms to fee-doms.
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Joined:
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Posts:
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Originally Posted By Rev_FNG: I made 2 batches last year and consumed/gifted most of it after 6 months. Opened one of the last jars (1 year mark) and dang, the ageing process does make it so much better. The Sauce makes such a great gift. Aging makes all the difference. |
Less than a buck a bottle, these make for great gift giving.  
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Wife is going to visit her sister for a week. A lot of good cooking will be done while she is gone. Still going to cook it in the work shop. One thing I always cook while she is gone is Creole onion soup. Probably fried oysters as I am the only one who likes them. I also have three wood ducks that might turn into duck and sausage gumbo. |
GOA MEMBER, NRA Life member Endowment , Life member TSRA. Eagle Scout Class of 1978.
I was reading a discussion about aging whiskey, and was looking at this 2.6 gallon barrel for aging whiskey, and then I got thinking about how the sauce ages and now I'm wondering how the sauce would age in a charred whiskey barrel. I might have to ponder this for a while. At worst I suppose I'm out a hundred some and the time to do a batch.
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Great minds think alike! I've recently bought one used and two unused 1.5 gallon oak whiskey barrels off FB Mktplc for $20 each including stands. Planning a big batch of sauce that will be barrel aged. Once I get the fall garden fully planted that's next on my list. Be sure to save an extra quart bottle or two for periodically topping off the barrels to replace the angels' share. Get the barrels without the spigot if you're just aging in it and not serving from it. Less chance of leaks. |
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Ran it for two hours last night and shut down. Started back about 4:00 this morning. It was still warm and had not settled out. Back up to a simmer.  8:00 am just over 1/3 reduction. Propane ran out and switch tanks but 5.5-6.0 total cook time.  Bonus breakfast pic  |
GOA MEMBER, NRA Life member Endowment , Life member TSRA. Eagle Scout Class of 1978.
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Bottled up, three fifths, one quart and one half gallon. About 5 and one third quarts. I thought I had some from years ago to compare but either the wife unit hid it or it’s gone. Probably will wait a couple of weeks to taste it. 
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GOA MEMBER, NRA Life member Endowment , Life member TSRA. Eagle Scout Class of 1978.
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Currently an hour into my second double batch in 24 hours. Total target volume = 3 gallons to fill two 1.5-gallon charred wooden barrels. One barrel is virgin, the other one previously held Old Forester bourbon. Although I have cooked it in the house in the past with no trouble, today I discovered what happens when your range hood vent stops venting. Apparently the steam acts like acid rain on tender greens.  Attached File Attached File SWMBO was not happy. I'm cooking the second batch outside. |
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Two double batches (4x the original recipe) cooked down to a 50% reduction resulted in a bit more than 4 gallons. Blended and barreled - filled 3 x 5 liter charred wooden whiskey barrels with a bit left over to top off the angels' share. One used barrel, two virgin. In true arfcom fashion, I used a $25 borescope to verify the interior of each barrel. $20 each on FB Mktplc. Redhead Wooden Barrels sells cleaning kits and replacement bungs/spigots. Putting them to bed for a year or so. Christmas presents for next year. Attached File |
Just added a bunch to my turkey brine, with a bunch of other stuff. See how it turns out tomorrow  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 VacaDuck: I really need to make this one day. The sooner you do it the longer you can let it age. It’s better with age. Make two batches. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
The_Camp_Ninja’s Sauce Recipe (Page 5 of 6)
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