HOT SAUCE

Dry and wet rubs, basting and finishing sauces, glazes, mops, marinades, flavor brines, and injection solutions.

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Hippieforever99
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HOT SAUCE

Post by Hippieforever99 » Wed Feb 11, 2009 5:06 pm

8 Cups Cayenne Pepper
8 Cups Black Pepper
8 Cups Water
2 Gals. White Vinegar
4 Cups Sugar

Heat water/vinegar. Add sugar and dissolve. Add cayenne pepper and black pepper. Store for 2 weeks, stirring daily. Sift our large particles and pour into individual containers.

Given to me on one of my trips to Memphis by a kind employee
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