Stove-up Ointment

I cleaned a bunch of Jalapeno peppers for pepper poppers before I went out to the hunting blind yesterday afternoon. After washing my hands with soap and hot water three times before eating a few salted in the shell peanuts and doing what every good hunter does before getting into their blind or stand, I soon was wishing I had worn plastic gloves to clean the peppers. But, the sensation in different body parts reminded me of an ointment my grandmother used to make and use on horses that were stove-up. On occasion, she would use this, as well as some of her other concoctions, on us. She would always say, “If it doesn’t kill you, it’ll cure you.” Lots of times her ‘Doctoring’ actually helped. Here’s one method of making ‘Stove-up Ointment’.

  • Using a container such as a measuring cup, mix from 2 to 3 tablespoons of red pepper, depending on desired strength, with 1 cup of your choice of oil. Choose from a vegetable oil, nut oil, citrus oil, oil from melons/gourds, oils used as a food supplement or other edible oils. Linseed oil was used for Grandma’s ointment. There are many better smelling choices.
  • Heat the above mixture in a double boiler over medium heat for 5 to 10 minutes.
  • After grating about one-half cup of bees-wax, stir it into the pepper/oil mixture. Be sure to stir until the wax is completely melted.
  • When the wax has completely melted, place the combined mixture into the fridge or ice filled cooler and take a 10 minute coffee break before whisking the mixture together.
  • After this whisking, return the mixture to the fridge/ ice box for another 15 minutes.
  • After this 15 minute second chilling, whip the mixture to desired consistency.
  • Store in glass jar(s) with a tight-fitting lid (4 or 8 ounce canning jars work well) in the fridge/icebox for up to 2 weeks.
  • Use as needed, but be careful if you have delicate skin. Be sure to wear gloves when handling peppers and keep away from eyes and other delicate body parts. Be sure to label jar(s) as non-edible usage.

Keep your fork


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