Buffalo Style Fermented Hot Sauce Recipe!

12 thoughts on “Buffalo Style Fermented Hot Sauce Recipe!”

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    Elaine Midgley

    Good Morning,
    Absolutely love your youtube presentations. How do I get your recipes without having to attempt to write them down while I’m watching?

    1. Hi Elaine,
      Really glad that you are enjoying my vidoes!
      I am writing a recipe book at the moment that will be out before the end of the year! In time for Christmas.
      All the best,
      Shaun AKA Chillichump

      1. Wonderful!! Please keep us posted. I’ll definitely be in the queue for a few. Yay, this exciting…

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    Setiawan Dwi Sulistio

    Hi, My name is Setiawan and I’m from Indonesia. I watched your YouTube video about hot sauce recipe and I’m trying to make hot sauce with brine method. I’m beginners btw. And my fermentation there’s any white thing in top and the liquid is cloudy. this is safe ? I worried and I don’t know about this sauce, the taste, the scents and other things about this sauce because in where I live the kind of sauce is not like this and hard to find and buy tabasco sauce. I use plastic and rubber band in my fermentation jar like you suggested, I’m not using airlock because I don’t have it, please help me, please give me some advice, Thank you, sorry for my english I hope you understand what I mean.

  3. Hello! I’ve got my own mash going now!

    You pulled your fermentation after 40ish days. What indicators are you/we looking for to know when it is ready to move on from the fermentation stage of the recipe?


  4. Hi Shaun!
    Can you ferment this mash for less than 50 days? If so, what would you say is the minimum. Also, if I have too large of an air gap in my jar, i.e., the mash doesn’t go all the way up to the top of the jar, is that a bad thing?


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