🙂 Hanh has family in town and we were over at her sister's place. One of the brother's owns a restaurant and it was his night to cook. Simple beef, potato and veggie night but top quality as always.
I only wish I could still do seconds.
I only wish I could still do seconds.
Bob, how did the smoked corned beef turn out?
I got back from South Carolina where we smoked about 6#, I only brought 6 oz back and there were only 6 of us eating it.
I took a keg of Hefe with me and it didn't have enough left in it to fill a pint when I returned.
Good trip south.
I got back from South Carolina where we smoked about 6#, I only brought 6 oz back and there were only 6 of us eating it.
I took a keg of Hefe with me and it didn't have enough left in it to fill a pint when I returned.
Good trip south.
Still sitting in the fridge! The week I was going to do it was so windy here it was impossible……this week been dealing with C-19 
Wife finally brought it home after (two yrs?) battling this crap working as a ER RN at the local hospital…….I’m really surprised it took this long!
All is good though, she’s on day 9 of symptoms I’m on day 6 …..feels mostly like a common cold but I’m well aware that can quickly change.
Wife says if ya get past day 10 without problems your usually through the woods.
Gonna get up on it as soon as able. 😛
Wife finally brought it home after (two yrs?) battling this crap working as a ER RN at the local hospital…….I’m really surprised it took this long!
All is good though, she’s on day 9 of symptoms I’m on day 6 …..feels mostly like a common cold but I’m well aware that can quickly change.
Wife says if ya get past day 10 without problems your usually through the woods.
Gonna get up on it as soon as able. 😛
Fresh peppers are stemmed but the caps are left on
They are masticated and put in the large pot along with
Water
Salt
Sugar
Starter
The sugar is there to make the sauce tangier as there is not enough sugar in the peppers and there is no vinegar used
If you understand lacto-fermentation, that will make sense
Into the fermentation tanks to sit on the counter for a few days
Then out on the balcony until the bubbling stops.
That can be 2-6 weeks depending on the temperature.
They are masticated and put in the large pot along with
Water
Salt
Sugar
Starter
The sugar is there to make the sauce tangier as there is not enough sugar in the peppers and there is no vinegar used
If you understand lacto-fermentation, that will make sense
Into the fermentation tanks to sit on the counter for a few days
Then out on the balcony until the bubbling stops.
That can be 2-6 weeks depending on the temperature.
Attachments
This brand in hog usually, I tried the collagen ones once and didn’t like them as much.
Hank of Hog Casings for Sausage - Makes 100 Ib.
Hank of Hog Casings for Sausage - Makes 100 Ib.
dumb question. If you've shot the deer why not use the intestines from that (honest question assuming your source for the venison)?
Yah good question Bill, I’ve never in my life seen anyone I know do it with deer intestines.
I imagine you can but there’s several factors I can think why not, starting with the fact deer intestines are rather irregular in shape, and most people field dress the animal leaving everything but the heart and some people keep the liver, they stink, and it’s much easier (and probably safer) to buy them pre processed, and did I mention they stink! 😀
I imagine you can but there’s several factors I can think why not, starting with the fact deer intestines are rather irregular in shape, and most people field dress the animal leaving everything but the heart and some people keep the liver, they stink, and it’s much easier (and probably safer) to buy them pre processed, and did I mention they stink! 😀
I’ve seen people make their own from freshly slaughtered hogs and even sheep up in the mountains but it’s a bit more controlled conditions and not trying to belittle but it was a job for the ‘women folk’ along with cooking down the lard.
Bob, Prayers for you and the Mrs for a speedy recovery.
Cal, try Lactose instead. most beasties don't like it but Lactobacillus does.
Cal, try Lactose instead. most beasties don't like it but Lactobacillus does.
Gimp, are you meaning to use lactose instead of fructose and sucrose to raise the acid level?
IIRC, the caps increase the aromatics of the fruit and the richness of the finished sauce. It’s honestly been so long that I may have wandered off course a bit but I believe that’s the gist of it.
