I have enjoyed your many articles and hope to do a lot of fiery cooking when I retire back to the States. My problem is that I am about to change from a grower of chiles in Western Panama into a processor to sell directly to Tabasco but I don’t know the step-by-step procedure for getting the mash from the grinder to the barrel for storage. Can you help? We will be picking Tabasco chilis in about two weeks. Thanks ahead of time.
If you have a contract with McIlhenny Company, you should contact them directly as they have very specific requirements for their mash. Since I don’t know what equipment you have, it’s difficult to suggest a solution. Sometimes tubs on a conveyor belt are passed below the hammer mills, and sometimes a large vat is used and the mash in pumped into barrels and the salt added.