Had to make my own breakfast

Biscuits gravey with antelope sausage a couple eggs and bacon . Wash it down with some iced tea

I"m jealous. Looks delicious.

That looks better than the 3 slices of toast and peanut butter I had

You left out 1 ingredient. 1/2 bottle of Tabasco!!

X2. I like hot sauce too.

YUK!!! But otherwise YUMMM!

Like this real fermented Jalopena hot sauce.

Tabasco is the red in the bottom pic. Not 1/2 a bottle but several good shots.

Psb so where do i send the check to order a couple bottles?

I have to keep it chilled so I can't ship it.Its real good though.Making another gallon or so right now.

This is this batch in the bottles above,som cayenne in the gallon jug.Making the same right now

Phil, curious why fermented hot sauce would require refrigeration?

I don't know for sure,They say it last 6 months in the fridge,mine was good for a year in the fridge.

I made some non-fermented hot sauce earlier this year and canned it all so it'll last forever. I'm fixing to make my first batch of fermented hot sauce this coming week but would have assumed the fermentation would make it shelf stable. Guess I need to do some more research.

Im willing to chance it just saying.

Can’t beat sausage gravy !

I'd eat that!

NV that looks delicious. A how it's made tutorial is in order.

Phil, dont take this the wrong way, yours not so much lol.

Brown your sausage if you cant see fat coating the bottom of your pan add more, butter or bacon grease. Reduce heat to med low and add flour till all the meat is coated and the fat is soaked up. Cook for 5 mins or so stirring till the flour starts to brown just a touch. Here is were i cheat a little i turn it off and let it cool till just before the biscuits are done.
Tune back in low and add half and half once it starts to warm up you can raise the heat to medium or medium high, bring to a boil then lower back to a simmer while stirring to keep from scorching. Turn it off just before it reaches the thickness you prefer.I add extra seasonings when browning the sausage like more sage, red pepper and garlic.
If its too thick add more milk if to thin simmer longer.

Ill take pics next time i make it

lol

Awesome

NV nice breakfast. Fermented hot sauce down in the 3's ph and it "should" be fairly stable. Jalapeno is too weak for me. Habanero is more to my liking.

That will make a turd.

Got the wife to make mine this morning. Potatoes onions pepper's eggs and smoked chipped Venison. Yum

That looks good, been a bit sence I've had a plate of fried spuds

Smoked chipped venison? How do you make that?

I corn mine and then smoke it, then run thru the chipper

I can't see but two eggs on that plate. What happened?