How to Make Hot Pepper Mash

fermenting hot pepper mashSo you want to learn how to make pepper mash? Luckily, fermenting hot pepper mash is quite a simple process. Pepper mash is basically made from hot peppers that have been salted, ground and allowed to ferment with the lactobacillus bacteria. Preparing pepper mash is very much similar to making kimchi or sauerkraut that is an aged hot cabbage dish popular in Korea. Pepper mash is quite easy to make, as it is bacteria that does all the hard work.

Turning the peppers into pepper mash is another preservation technique. The capsaicin that is naturally present in the peppers, added salt and the resulting low pH of the outcomes makes it naturally resistant to spoilage.

Why Create a Pepper Mash?
You need to preserve the sauce a longer shelf life. The way you preserve it is by lowering the pH to approximately 3.4 which creates a more acidic solution and help prevent the growth of bacteria. There are two approaches to lowering the pH:

  1. Fermenting the peppers
  2. Using vinegar, limes, lemons (or a combination thereof)

Another great reason for creating a mash is that once your mash is ready, you can now use it and experiment to make a multitude of different hot sauces using different types of ingredients. The mash can act as you “base” heat.

Carolina Reaper and Ghost Peppers

Preparing Hot Peppers for Mashing
Peppers that are rotten with soft spots or even mold should be thrown right away. If you are growing peppers in your garden and do not have enough of these fresh peppers for mashing, you can freeze the fresh ripped peppers until you have enough of them.

Only use red or yellow (no green) peppers. Wash peppers with cold water and then remove the stems. Now grind or chop them using a meat grinder or a food processor. Process it to a medium level grind and not a puree. The pepper seeds should still be mostly whole.

Adding Salt
Salt should be added by weight. Peppers t hat have a lower SHU rating require more salt compared to those with high level SHU rating. Hot peppers such as Habaneros use a minimum of 12 percent salt. Mild peppers such as Jalapenos use 15 percent of salt in the mashing process.

Aging the Pepper Mash
Now you need to put the salted pepper mash into a container and then pack it down. The container should be covered with a loose fitting lid. In case you are using a canning jar lid, it should be screwed on just half way. You should allow the pepper mash to sit for an hour. Stir and then pack again. Stir it once again in another house and then again after a period of 24 hours. Pack the pepper mash after each stirring.After 24 hours, you will see that the salt has drawn out sufficient liquid from the peppers to cover them while they are packed. If not, a bit of water can be added to cover the peppers.

Place the pepper mash in a cool location for further fermenting. Once you see bubbles in the mash, do not worry as they are the by-products of the fermentation process. How do you know if your mash is fermenting? The chopped peppers will start to rise in your jar. Look at the picture with the 2 jars of mash. Notice that the liquid is thin at the bottom in the jar on the left. You can see the mash has risen in the jar. It’s fermenting. Now, it’s a sit and wait process. Your peppers should ferment at least 2 months. Some say the infamous Tabasco company ferments for 3 years.

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How to Make Turkey Legs in Char-Broil’s Big Easy Oil-less Fryer

Fried Turkey LegsThey holidays are right around the corner and today we’re making Turkey Legs in the Big Easy Oil-Less Fryer.

As I’ve mentioned many times, the first step when making turkey is a brine. Why? Because we want juicy turkey. For this brine, I have 1.5 gallons of water, 16 ounces of Bourbon Barrel Porter beer, 4 ounces of maple syrup, 2/3 cup of Kosher salt, ¼ cup of brown sugar and about a teaspoon of rosemary.

Remove the turkey legs from the brine, rinse off the outside to get rid of any excess salt, pat the turkey legs try with some paper towels and then season them with Tennessee Whiskey Gobblin’ Good Turkey Rub.

Gobblin Good Turkey RubIf you’ve read any of our other articles on making turkey, then you know this is our favorite turkey seasoning. The ingredients include: Spices (Rosemary, thyme, sage & other spices), paprika, Turbanado sugar, kosher salt, lemon peel, garlic, onion, parsley, Jack Daniel’s Black Label Whiskey.

Once your turkey is seasoned, turn on the Char-Broil Big Easy Oil-less fryer. Place the turkey legs in the basket and cook for about 45 minutes or until the legs reach an internal temperature of 165 degrees.

Please see our How to Make Turkey Legs in the Big Easy Oil-less fryer video below for all of the detailed steps.

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Deep Fried Turkey With Char-Broil’s Big Easy Oil-less Fryer

Deep Fried Turkey

Thanksgiving is 2 weeks away and today we are deep frying a whole turkey using the Char-Broil Big Easy Tru-Infrared Oil-Less Fryer.

Why oil-less? There are 3 reasons:

  1. Safer (have you seen the deep fryer explosions?)
  2. No oil to purchase which is quite expensive for a fryer big enough to cook a turkey
  3. Much healthier. Is it as tasty as oil? Definitely, yes!

Stubb's Injectable Butter MarinadeTwo important steps when frying a whole turkey:

  1. Brine it
  2. Inject it. I’m using Stubb’s Injectable Butter Marinade to keep it moist. This injectable marinade is a Texas-style blend with butter, mustard, onion, garlic and spices.
  3. Season it. I’m using my favorite turkey seasoning, Tennessee Whiskey Gobblin’ Good Turkey Rub.

Gobblin Good Turkey RubYou should budget approximately 10 minutes per pound cooking type, but more importantly make sure to cook the turkey to an internal temperature of 165 degrees F.

Please watch our Deep Fried Turkey Using Char-Broil’s Oil-less Fryer video to see all of the detailed steps, from brining to completing the frying process.


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Smoked Turkey Legs with Carolina Reapers

Smoked Turkey LegsToday we’re going to smoke some Turkey Legs in our Masterbuilt Electric Smoker. Got an offset smoker or charcoal smoker – no problem. Same process applies.

If you are going to smoke turkey legs, the first step is to always use a brine. A brine can be as simple as water, salt and sugar. For this brine, we’ve got 1.5 gallons of water, 2/3 cup of sugar, ¼ cup of brown sugar, about a teaspoon of sage, 1 teaspoon of curry powder and just a pinch of dried Carolina Reaper peppers.

We soaked these turkey legs in the brine for 18 hours. Brine for at least 12 hours and not more than 24 hours. If you brine the turkey legs too long, they will get salty.

Remove the turkey legs from the brine, rinse off the outside to get rid of any excess salt, pat the turkey legs try with some paper towels and then season them.

Now, you can definitely take the time to make your own seasoning, but I recommend you save yourself a lot of time and to for the Tennessee Whiskey Gobblin’ Good Turkey Rub. This is definitely our favorite turkey seasoning. The ingredients include: Rosemary, thyme, sage & other spices, paprika, Turbanado sugar, kosher salt, lemon peel, garlic, onion, parsley, Jack Daniel’s Black Label Whiskey.

Gobblin Good Turkey RubRub the seasoning into all of the cracks and folds of the turkey. After the seasoning is rubbed in, placed the turkey legs in the smoker at 275 degrees. For this smoke, we are using apple wood. I like to use a fruit wood such as apple or cherry when smoking turkey legs. The smoke time is going to take approx 3 hours and the fruit wood provides a nice flavor without overpowering the flavor of the turkey.

For all of the details please see our video below “Smoked Turkey Legs with Carolina Reapers”.

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Twice Smoked Potatoes with Carolina Reapers

Twice Smoked PotatoesToday we are going to smoke potatoes, but we are not going to stop there….we are making “twice smoked” potatoes in our Masterbuilt Electric Smoker.

Everyone’s had twice baked potatoes and for this recipe, we’re going to twice smoke the potatoes. This recipe is very simple. All of the instructions are here or watch our How to Make Twice Smoked Potatoes video below.


  • 2 potatoes
  • 2 tbsp olive oil
  • 2 tbsp Kosher salt
  • 4 tbsp butter
  • 2 green onions or 2 tbsp sweet onions
  • 1/3 cup half-and-half
  • 1/4 cup shredded cheese
  • 4 strips of cooked bacon
  • Hot peppers. We are using 1/8 tsp dried Carolina Reaper peppers, but remember a little goes a long way. Carolina Reapers are the world’s hottest peppers. Pepper mash also works good in this recipe.


  1. First, wash and dry potatoes.
  2. Rub the skins with a little olive oil and then sprinkle on the Koshersalt.
  3. Set the smoker to 225 degrees. Smoke time will take about 2 hours. Note: If you don’t have 2 hours, you can partially cook the potatoes in the microwave to reduce the cook time by an hour or more.
  4. After 2 hours, use a fork to make sure the potatoes are done.
  5. Remove from the smoker, let cool for a few minutes and then slice each potato in half lengthwise.
  6. Scoop out the flesh and set the skins aside while you make the potato filling.
  7. Combine the potato flesh, half-and-half, butter, peppers, onions, cheese and cooked bacon in a bowl and mash.
  8. Next, spoon the mixture back into the potato skins.
  9. Place the stuffed potatoes back in the smoker for 15 minutes or so, until the cheese is nicely melted.
  10. Remove from the smoker and serve. That’s all there is to it.


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Bite The Big Hot One Hot Sauce Review

The Big Hot One Hot Sauce

Armadillo Pepper reviews Bite the Big Hot One Hot Sauce.

This sauce has a blond-headed girl in a blue bikini sucking on a big, hot pepper. Obviously, this sauce is a bit “racy” and will make a great “gag’ Gift. From the label “Slide this baby between your lips and take a big swallow. The Big Hot One is exploding with incendiary juices sure to satisfy your fiery fantasies. Remember: Size does matter, especially in Scoville Units! Guaranteed to blow your mind! How much can you swallow?”

Ingredients: Cayenne Pepper, Water, Salt, Acetic Acid, Oleoresin Cayenne, Starch, Caramel Label.

See the video for our complete Bite the Big Hot One Hot Sauce review.

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How to Smoke Bacon-Wrapped Turkey Wings

Bacon-Wrapped Smoked Turkey Wings

Today we are smoking bacon-wrapped turkey wings seasoned with Heartbreaking Dawns Jerk Seasoning. Of course, there are many seasoning options available depending on your preferences.

As with all poultry, make sure to brine the turkey for at least 24 hours. This will help to keep the turkey moist during the smoking process. For this brine we use about 1 gallon of water, brown sugar, salt and Carolina Reaper hot sauce.

The bacon will not only add flavor, but also contribute to keeping the turkey wings moist as the fat renders during the smoking process.

As always our Smoker is a Masterbuilt 3000 Electric Smoker. This recipe is pretty easy. Just set the smoker to 225 degrees and smoke until the turkey reaches an internal temperature of 165 degrees. For the complete step-by-step process, watch our How to Smoke Bacon-Wrapped Turkey Wings video.

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Show Your Tits Hot Sauce Review

show your tits hot sauce

Today, Armadillo Pepper reviews Show Your Tits Habanero and Garlic Hot Sauce. This is a very popular hot sauce at Armadillo Pepper especially during the holiday season.

From the label, “Don’t be shy, treat some guy and let those sweater puppies BREATHE! This habanero and garlic hot sauce is sure to please”. Ingredients include Habanero Peppers, Distilled Vinegar, Garlic, Salt, and Vegetable Gum.

This hot sauce is made by the Chili Pepper Republic and comes with Mardi Gras Beads wrapped around the bottle.

As you can see from the the label this is a fun hot sauce that you will not want to give as a gift to your preacher. But, don’t be misled by the label, this is actually a very tasty hot sauce. The heat level is probably a 2 or so for most folks.

For our complete and detailed review, watch our video “Show Your Tits Hot Sauce Review”.


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