Chuckbuster
CGN Ultra frequent flyer
Thanks for posting OP. Let us know "how" hot they ended up.
Yes. I am very interested in hearing how this turned out...I'd love to give it a try.
Thanks for posting OP. Let us know "how" hot they ended up.
I basically followed the ops recipe, except I used Moruga Scorpions instead of the Scotch Bonnets.
If they turn out ok, I'll try some deer and or goose sausage this way too.
Not sure how to post pics anymore...![]()
Scorpions are NO JOKE, they're over a million scoville, aren't they? A scotch bonnet is maybe a third of that, if even. And even they're too damn hot, haha.
The Trinidad Moruga Scorpion gets a big nooooooope from me![]()
How'd they turn out?
Not a canning expert but once you add vinegar they are not low acid anymore.
I'd wash my hands carefully if I ate one without utensils..........
Wow this sounds good