/ck/ - Food & Cooking

>>11130379
1/4-1/3lb 80:20 beef, black pepper, onion powder and garlic powder. Toss your meat (hurr) with your fingers to mix in the seasonings instead of squeezing it all into a paste. Form into a ball, season outside with salt and place in a smoking hot skillet. Press flat with a spatula, using the end of a rolling pin for pressure if necessary. Let it fry until it naturally releases from the pan, don't scrape it loose, it'll come off when it's good and ready. Flip, place cheese on top, cover skillet with foil until cheese is melted. Place on toasted bun and top with whatever the fuck you want.

Some questions about fermented hot sauce:

>How long do I need to ferment the peppers? Any reason to go more than 1-2 weeks?
>I want to do a sweet and spicy with mangos, but I'm worried that they will just ferment and turn into a sour flavor. Any way to stop that?
>How much sauce can I expect per pound of peppers?