Started another 2 lbs of red ripe jalapeños fermenting this morning. I did not try the mash and yogurt whey method yet, I went with brine which worked so well for me with the first two batches. While we were at our family Thanksgiving gathering our niece told us how much they enjoyed the chili powders we made for them last Christmas. I told her and her husband I was making fermented hot sauces. She told me they keep at least 7 different hot sauces in the cupboard. I decided to make them a batch for Christmas and I needed to get hopping as I want to ferment for at least three weeks before I make the sauces. Tomorrow I'll smoke another pound of peppers and mix them with a pound of raw peppers.
We just a moment ago shut off the heat under the pressure canner with 9 pints of venison broth in it. Plus we froze about a pint and a half in ice cube trays. I ended up with about a pound and a half of venison scrap meat from the bones and that will go into sauerkraut casserole. The whole roasting, cooking, and making broth was a rather tedious process with lots of dirty dishes. We peeled off a layer of fat this morning from the top of the chilled, gelantinized broth about 5/8ths inch thick. That will get mixed into the suet and peanut butter bird feed mix.
