One of them thar life mysteries I reckon.
we tried making brandy from it one year, even double run it wasn’t very good.....
I suppose it didn’t get to age like it should have ( the gallon we got didn’t see the next day!)
.....corn is way more forgiving.
There's a muscadine winery near our place in Leesburg, you can have most of it, I hope there were a few of you doing a gallon in a day. There was a rumor that Dashiell Hammett did 4 or more fifth's a day, I don't believe it.
Yah I’ve had several different muscadine wines both homemade and from a winery down in the piedmont of NC and I’m with you but this grape had such a light pleasant sweet/tart balance not at all what I expected. Wine was on the reddish side of pink.
....we sold the farm couple yrs ago, hopefully the new people take care of them.
Oh.....and there was 3 or 4 drinking it, a quart jar per person in one sitting was no small feat and usually ended in some sort of calamity!
....we sold the farm couple yrs ago, hopefully the new people take care of them.
Oh.....and there was 3 or 4 drinking it, a quart jar per person in one sitting was no small feat and usually ended in some sort of calamity!
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Here is my recipe, I replicated my favorite Jacob’s Andouille sausage. I like it a lot.
Andouille Sausage - Taste of Artisan
I use beef middles as Andouille is usually thicker.
I used the "Smoked Andouille" recipe from Charcuterie, 2005 first edition.
It does not call for powdered milk as an addition.
I used more garlic and cayenne as we like both.
I smoked them with apple wood under a low heat for several hours.
It turned out excellent and is great either with crackers and cheese, or as an addition to a dish, beans, Gumbo, cabbage, whatever.
It does not call for powdered milk as an addition.
I used more garlic and cayenne as we like both.
I smoked them with apple wood under a low heat for several hours.
It turned out excellent and is great either with crackers and cheese, or as an addition to a dish, beans, Gumbo, cabbage, whatever.
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Looks good. Here is mine, smoked over pecan wood for 8 hours at 140F. Mine is a very traditional recipe, just salt, pepper, garlic and cayenne. Very smoky with a rich mahogany color.
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Thanks. The latter. I like that 'thin and blue' smoke. I actually use a MiniMax green egg as a firepit for my smokehouse. I like the quality of smoke it generates, which is why I built my smokehouse with a BGE as an essential component. I use dry wood chunks, never soak them.
I was reminded today of how ordinary Sam Adams was. Years ago Koch responded to a review of his cherry "lambic" as tasting like cherry soda with a little beer flavor. He said simply Americans will never buy a real Belgian beer.
Seems to be the universal opinion, I guess there's money in making a crowd pleaser.
Belle Vue Kriek | Brasserie Belle-Vue | BeerAdvocate
More like it, seems like these folks are a different crowd.
Kriek 100% Lambic | Brasserie Cantillon | BeerAdvocate