I have found by using my food saver jar attachment I get better infusion into the eggs. And using local eggs yummy.
The wife is complaining "MY" stuff is taking up to much room on the fridge. I told her there is too many of her leftovers in the fridge. Didn't have the heart to tell her she has leftovers because she can't cook!!!!!!
I invert them from time to time to spread around flavors. Is it necessary? Who knows.
I'd refrigerate. My mom said that when granny used to pickle surplus eggs on the farm, they went into the root cellar where it was cooler. I've kept them on the counter in normal temps and the brine forms a white floculant mass. It's not bacteria (I had it tested in our lab that I work at), but why chance it. Salmonella or Botulism poisoning is not a pleasant way to go!
I've had them last for months in the frig. If they last that long.
Silly question, but while the eggs are sitting, is there any need to slosh things around or rotate it at all?
Also, for 3+ weeks it takes for them to be ready, do you have them in a fridge or sitting out at room temperature? And is one method preferred over the other?
My batches that I posted on 2/11 will be a month old on Sunday. I may have to sample one of each. I'm not overly excited on the batch with the jalapeno based on results that others have posted. I'm going to have to step up the spice level next time and add some powdered cayenne that I dehydrated last fall. But the garlic batch should be interesting. I think I used 10-12 cloves and I smashed them with the side of the knife to release more flavor.