Q: Hi dave,I’m currently growing a good crop of Scotch bonnets and am very interested in smoking them. I need a simple design for a smokehouse capable of processing about 30kg of fresh chillies per week. What are the humidity requirements, if any? Is a hot or cold smoke preferable? I am living in southeast Queensland in Australia. I have …
’Mash’ or ’Base’?
Q: Hi Dave,This isn’t a question but an answer to your question on the in’s & out’s of pepper mash. As I believe that I am the small supplier you refer to (that produces the mash without preservatives or salt), I should be able to answer your puzzlement over what inhibits bacterial growth in my mash. The answer is that …
Ins and Outs of Pepper Mash
Q: Dave,We are looking at using a pepper mash in our product. Is there any resource out there to check these types of manufacturers? How can I be sure I am getting a quality product? Some seem to be homegrown/homemade versus mass production, which I am all for. Any suggestions would be great.Thanks, nmtrain A: Hello nmtrain:Yes, there are a lot …
Using Existing Products In Your Recipe
Q: Hi Dave,When I first started making our products, I was told by one of your people that many recipes use existing products. My question is, if I use a product already produced by an established company, do I need permission from them if I use their product as the main item in my recipe (and modify it and add …
Chili & BBQ Cookoffs
Q: Howdy Dave! I’ve been getting your online newsletter for some time, and I recently subscribed to the magazine. I see information for trade shows listed, but don’t see where the listings for chili and/or barbeque cookoffs are located. Am I not using a keen enough eye for the obvious or are they just not listed that far in advance? …