George Shirley wrote:

> Scott wrote:
>
>> In article >,
>> George Shirley > wrote:
>>
>>
>>> With McIlhenny the salt never touches the pepper mash, there's a
>>> wooden lid in between the two.
>>
>>
>>
>> Really? Any idea what the salt does, then?
>>
>
> They ferment their peppers in a salt mine they own so the salt is free.
> The salt is used to keep stray yeasts and molds from getting into the
> mash but allows the mash to breath so that the fermentation gases are
> able to get out and not blow the barrel up. If I could find a 2 or 3
> gallon oak keg I would do my sauce that way too.
>
> George
>

Making a barrel would be an interesting shop project. (Use white oak,
not red oak. Red oak will leak)

-bob