The_Camp_Ninja’s Sauce Recipe (Page 6 of 6)
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Originally Posted By Deuskid: I'm wondering the amount of tomato juice as well? Originally Posted By Deuskid: Originally Posted By DDiggler: We need total ounces for the tomato juice!! 😅 I don’t think we ever got an official answer. I'm wondering the amount of tomato juice as well? It’s 57 oz. One 46 oz bottle and two 5.5 oz cans like you’d put in your lunch box or use for a red beer or cocktail. |
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Originally Posted By ckh1980: If you read the op it says 1/3 reduction. Good luck with the rest of it if you missed that. I like to take it to a 50% reduction. My recent quadruple batch resulted in three 5 liter barrels plus a pint - just over 4 gallons. |
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Just started a quarter batch about half an hour ago. If I like it, I will make a full batch next time. Quarter batch of sauce 15 oz tomato juice 48 oz apple cider vinegar 4 oz salt 2 oz black pepper 1/2 t cayenne pepper 1 T ground clove 2 t ground allspice 1 lb brown sugar |
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Originally Posted By flcracker: 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.  https://www.ar15.com/media/mediaFiles/74872/1000016797_jpg-3664970.JPG https://www.ar15.com/media/mediaFiles/74872/1000016796_jpg-3664971.JPG SWMBO was not happy. I'm cooking the second batch outside. I did mine in the work shop behind the garage. Couple days later I found three dead roaches. |
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| I just finished the last of my 2023 sauce. I should have made more. I made twice as much in May. I'd like it to fester a little longer but have already broken into it. I should have enough for well over two years but need to start the next batch late next year I think. |
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It's that time of year. Got out the Coleman workhorse for this batch. Attached File |
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Originally Posted By TEXASROOTERSBROTHER: Onhttps://www.ar15.com/media/mediaFiles/125751/IMG_4302-3655014.jpg Originally Posted By TEXASROOTERSBROTHER: 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.https://www.ar15.com/media/mediaFiles/125751/IMG_4304-3655197.jpg 8:00 am just over 1/3 reduction. Propane ran out and switch tanks but 5.5-6.0 total cook time. https://www.ar15.com/media/mediaFiles/125751/IMG_4312-3655244.jpg Bonus breakfast pic https://www.ar15.com/media/mediaFiles/125751/IMG_4306-3655246.jpg Originally Posted By TEXASROOTERSBROTHER: 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.https://www.ar15.com/media/mediaFiles/125751/IMG_4313-3655298.jpg So I tried it after a couple of weeks and I tried it yesterday. I also re bottled that half gallon bottle into two scotch bottles . While doing that I did strain out the spices just for a test on those two bottles. After almost two months it has really changed for the better. Smoothed out a lot. |
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Originally Posted By TEXASROOTERSBROTHER: While doing that I did strain out the spices just for a test on those two bottles. Interesting. My thoughts, it still breaks down the solids for more flavor. ?????????? |
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Originally Posted By SwampApe: Happy New Year! It’s time… https://www.ar15.com/media/mediaFiles/190943/IMG_3363-3685994.jpg That's on my soon to do list. I'm taking a bottle that I made 3 years ago to dinner at my sons house, that leaves me with only 1 and a half bottles plus a quart left. I bottled up a good bit in 10-12 oz pepper sauce size bottles then the rest in quart jars last time I made it. |
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Here’s a step-by-step in case there’s anyone new to the sauce, and has any lingering uncertainties: I followed the recipe almost exactly this time, only difference was I added 1/8 cup of molasses. (Because I like molasses, and I had planned on adding 1/4 cup, but the second jar I thought we had in the pantry was not to be found.) A couple of tablespoons seems negligible compared to the total volume here, but one of my personal faults is my inability to leave well-enough alone. I added 1/2 cup last time along with using dark brown sugar and thought it was a bit too sweet compared to my first batch. It’s hard to tell though, since they were three years apart.  Anyway…I mixed all ingredients in the kitchen on med. heat to get things started, and stirred thoroughly with a whisk until I was confident all the salt and sugar was dissolved. I ended up with about 38 cups to start.   I then moved it outside to the propane side-burner on the grill and set it on medium heat. (Temp outside was a chilly 64* on a beautiful, cloudless Florida winter day.  ) I baby-sat this odiferous concoction, stirring frequently to make sure I didn’t scorch it, until it reached a low boil.  I wasn’t really watching the clock, but I estimate this took at least an hour, maybe 1 1/2, to get to this point. During which, it reduced to just under 36 cups.  I then reduced the heat to low, which brought it to a slow simmer while leaving the lid slightly cracked. I set a timer to check on it about every 20 minutes and give it a good stir. It simmered for just over 6 hours and reduced to about 17 cups. 17/38=0.447, so about a 55% reduction.   There definitely seems to be a magic ratio at play here, as once it crept to the 50% point it seemed to noticeably change viscosity from watery to a thin, syrupy consistency coating the spatula…almost like making candy with all that sugar in there.  Final yield was about perfect, 4 quarts and a 5 oz. bottle left over for sampling. I washed and boiled the vinegar bottles, then filled them while the sauce was still hot, at about 185*. They are now sealed up at the back of the pantry for at least a year.  The good news is that while I was looking for a spot to stash it, I found the remnants of my first batch made back in 2021!  Still improving, and of the three, clearly the best. Like a good bourbon, some things just need time to mature and get to that magical place. Now I just need to figure out how much I need to make, and how often, to keep a steady supply of properly aged nectar.  Here’s the recipe again. I took the time to refine all the measurements, and weighed everything to the gram on a food scale, so I figured I may as well post it up to save others the hassle: "The Sauce" *1 Large can (40 oz.**) of Tomato juice, and two "small ones" (5.5 oz.**), unsalted, if you can get it. (Total = 57 oz.**) *6 Quarts of apple cider vinegar. *1 Lb. salt. (454 grams) *1/2 Lb. black pepper. (227 grams) *2 Tsp. cayenne pepper. *4 Tbsp. ground clove. *8 Tsp. ground allspice. (2T + 2t) *4 Lb. brown sugar. (1814 grams) (1/8 c. Molasses**) (38 cups yield - pre reduction ) 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 (1/2**) reduction. Bring it to a boil, then simmer 'till done. Take care not to scorch it, this will ruin your batch. (** = alteration from original recipe) |
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Yes, you have the right consistency. You are correct about the viscosity change at about 50% reduction. This is the film it should leave on the bottle when shaken: Here's mine from a previous cook. The bottle on the right is correct. The one on the left has not been reduced down enough. It's too watery. I put it back in the pot and cooked it down some more.  |
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Originally Posted By SwampApe: Bumpity bump. Wish I had more to add, but have been enjoying my sauce mixed in with my scrambled eggs. Put some in an old Louisiana Hot Sauce bottle with the narrow “shaker” mouth. Put about 8-10 shakes on three eggs. bump |
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Originally Posted By flcracker: I like to take it to a 50% reduction. My recent quadruple batch resulted in three 5 liter barrels plus a pint - just over 4 gallons. Barreled up over this past Thanksgiving weekend. They spent the past Florida winter in an unheated garage, let them warm up until Easter, then stashed then in climate controlled storage. How long do you think I should wait before bottling? 🤔 Attached File |
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Originally Posted By flcracker: Barreled up over this past Thanksgiving weekend. They spent the past Florida winter in an unheated garage, let them warm up until Easter, then stashed then in climate controlled storage. How long do you think I should wait before bottling? 🤔 https://www.ar15.com/media/mediaFiles/74872/15344_jpg-3771268.JPG 87 days, of course. |
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| I know a few members have said that this preserves without canning, but I wanted to do my due diligence and double check that I can just pour this in bottles and keep them on shelves? Presuming clean bottles and lids, I dont need to can and then boil them or something? |
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Originally Posted By TheWheyAgenda: I know a few members have said that this preserves without canning, but I wanted to do my due diligence and double check that I can just pour this in bottles and keep them on shelves? Presuming clean bottles and lids, I dont need to can and then boil them or something? Correct. I've had bottles on the shelf for years, the only change is it gets even better tasting. |
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Whatever you do don’t use anything with a metal cap. I ran out of scotch bottles and used a salad dressing bottle with a metal cap top. It was lined with plastic and had a ring gasket. It ate the metal up and ruined the whole bottle. |
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Originally Posted By TEXASROOTERSBROTHER: Whatever you do don’t use anything with a metal cap. I ran out of scotch bottles and used a salad dressing bottle with a metal cap top. It was lined with plastic and had a ring gasket. It ate the metal up and ruined the whole bottle. Shit! Good advice brother. I just went and checked and 4 out of five of my bottles are in old handles of Vodka.......... Wit metal lids! Is there any hope of saving them? They've been in the cabinet for probably 5+ years. |
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Originally Posted By Ruckus: Shit! Good advice brother. I just went and checked and 4 out of five of my bottles are in old handles of Vodka.......... Wit metal lids! Is there any hope of saving them? They've been in the cabinet for probably 5+ years. Originally Posted By Ruckus: Originally Posted By TEXASROOTERSBROTHER: Whatever you do don’t use anything with a metal cap. I ran out of scotch bottles and used a salad dressing bottle with a metal cap top. It was lined with plastic and had a ring gasket. It ate the metal up and ruined the whole bottle. Shit! Good advice brother. I just went and checked and 4 out of five of my bottles are in old handles of Vodka.......... Wit metal lids! Is there any hope of saving them? They've been in the cabinet for probably 5+ years. If they have not rusted and fallen in they will probably be okay. Just clean off the top and pour some up. If it taste off spit it out. I had most of mine I scotch bottles wit corks. But that one vented itself. Had a metallic smell like cooking with unseasoned cast iron. Poured it down the drain. |
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My experience was similar to those that had a runnier product. I attributed it to cooking it over night on low heat. What I liked most about it was the ability to inject it into my brisket or butts. Afterwards it could e used to top the meat or as a dip. It makes fabulous pulled pork. |
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Made a double batch this weekend. Cooked for 6hrs simmering after boil. It went to about 1/3 reduction, half would have been better I think. Haven’t tried any gonna let it sit a few months. Those of you aging some, do you give them a shake every so often or let it settle out? First batch ever hope it was worth it. Attached File |
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Just throwing this thought out there for consideration...... Those of you who reported a metallic taste - you didn't by any chance cook it in an aluminum pot, did you? I ask, because occasionally I see photos posted here of the sauce being cooked in what looks like aluminum pots. The amount of vinegar used in the recipe requires the use of stainless steel, enamel, or some other coating, IMHO. YMMV. |
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Originally Posted By ropin4gold: Made a double batch this weekend. Cooked for 6hrs simmering after boil. It went to about 1/3 reduction, half would have been better I think. Haven’t tried any gonna let it sit a few months. Those of you aging some, do you give them a shake every so often or let it settle out? First batch ever hope it was worth it. https://www.ar15.com/media/mediaFiles/109823/IMG_7184_jpeg-3799078.JPG I shak it around once in a while. But I have had some sit for a long time untouched. |
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Originally Posted By flcracker: Just throwing this thought out there for consideration...... Those of you who reported a metallic taste - you didn't by any chance cook it in an aluminum pot, did you? I ask, because occasionally I see photos posted here of the sauce being cooked in what looks like aluminum pots. The amount of vinegar used in the recipe requires the use of stainless steel, enamel, or some other coating, IMHO. YMMV. I use stainless or lined. Do not use aluminum. It will probably ruin the batch and the pot. |
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Bump Originally Posted By 917-30: Just started a quarter batch about half an hour ago. If I like it, I will make a full batch next time. Quarter batch of sauce 15 oz tomato juice 48 oz apple cider vinegar 4 oz salt 2 oz black pepper 1/2 t cayenne pepper 1 T ground clove 2 t ground allspice 1 lb brown sugar Gonna give this a go today |
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Originally Posted By xerxes2695: Last night I made a steak sauce with it. One big tablespoon each mayo and sour cream, lots of blue cheese and a drizzle of the sauce. It was fantastic. I gave my son a bottle of my last batch. My daughter in law told me it was the best steak sauce she had ever tried, they used it straight out of the bottle. When I told her I had never tried it on steak she couldn't believe it. She said, "Why did you make a steak sauce and never use it on steak?" I told her I never said it was a steak sauce, just a good all around sauce that is great on pork and chicken or whatever. I rarely use any steak sauce so it never occurred to me. |
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
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