Catching up with some meats!
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deplorablenc1 Welcome back! I saw you tweeting something the other day so I was hoping we would see you on here again soon! Looks awesome man, let us know how the capicola comes out!
Is homemade kraut that much better than store-bought? I haven’t ever tried making my own but I do love the stuff.
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Joe Hell
Second that on the kraut. -
deplorablenc1 Welcome back! I saw you tweeting something the other day so I was hoping we would see you on here again soon! Looks awesome man, let us know how the capicola comes out!
Is homemade kraut that much better than store-bought? I haven’t ever tried making my own but I do love the stuff.
Jonathon there is nothing better than some homeade sauerkraut. I use two methods, one is an old ceramic crock and muck the mold off as it ferments. The other is a fermentation pot, which turned put to be awesome!
I got my buddy into making this year and I didnt have an extra crock for him so I did have a wine bucket with a lid and air lock. We filled it and put a plate on it with a small weight for pressure and it turned out just as good as mine from the crock.
Just shred your cabbage, mix in 3 tablespoons of salt to every 5 pounds of cabbage. Mix up by hand the press tight each layer with your fists. A 5 gallon will take about 40 pounds. Let it sit for 6 to 8 weeks and you are done!
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deplorablenc1 I don’t know how long it would take me to get through 40 lb of sauerkraut, but I will try a smaller batch and then put it in some reuben brats!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon there is nothing better than some homeade sauerkraut. I use two methods, one is an old ceramic crock and muck the mold off as it ferments. The other is a fermentation pot, which turned put to be awesome!
I got my buddy into making this year and I didnt have an extra crock for him so I did have a wine bucket with a lid and air lock. We filled it and put a plate on it with a small weight for pressure and it turned out just as good as mine from the crock.
Just shred your cabbage, mix in 3 tablespoons of salt to every 5 pounds of cabbage. Mix up by hand the press tight each layer with your fists. A 5 gallon will take about 40 pounds. Let it sit for 6 to 8 weeks and you are done!
deplorablenc1 very similar to kimchee from the sound of the crock being used
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Great looking job
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deplorablenc1 very similar to kimchee from the sound of the crock being used
craigrice I make kimchi in a 2 quart jar on my counter in the kitchen. That is usually a big hit too!
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deplorablenc1 I don’t know how long it would take me to get through 40 lb of sauerkraut, but I will try a smaller batch and then put it in some reuben brats!
Jonathon 40lbs isn’t alot when you have people from the area try it then every year ask if you made sauerkraut yet. I give away about 90% of it.
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Whole Head Sauerkraut
My ancestors came from the Transylvania area of Germany and in addition to regular sauerkraut they made whole head kraut and my uncle would put up a 55 gallon wooden barrel full with about 50 heads of cabbage each year about Halloween time and it would be fermented for the New Years Celebration. Pigs in a Blanket \ Cabbage Roles were the main course. As a kid growing up 60 years ago in addition to the pigs in a blanket we would frequently have sliced head kraut with meals and I always loved it. My cousin simplified the recipe and my brother and I still make it each year in smaller quantities in a food grade plastic barrel. As it is with Jonathon much of it is share with others.
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akdave Totally of topic but Transylvania made me think of it…does anyone remember the movie Transylvania 6-5000? One of Jeff Golbblooms early movies and it has the principle from Ferris Bueller and few other people who you would say “hey, I know him from xyz (see Tex_77 I learned my lesson) movie” Anyway, I used to LOVE that movie, tried to watch it recently and couldn’t get through the first 30 minutes…ok, tangent over
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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akdave Totally of topic but Transylvania made me think of it…does anyone remember the movie Transylvania 6-5000? One of Jeff Golbblooms early movies and it has the principle from Ferris Bueller and few other people who you would say “hey, I know him from xyz (see Tex_77 I learned my lesson) movie” Anyway, I used to LOVE that movie, tried to watch it recently and couldn’t get through the first 30 minutes…ok, tangent over
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Joe Hell Wow that’s right, when I rewatched it I didn’t even get to the part where they introduced her…she was the vampire right?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Wow that’s right, when I rewatched it I didn’t even get to the part where they introduced her…she was the vampire right?!
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Joe Hell I guess I’ll have to give it a second shot, maybe I was in a bad mood! I hated Beer Fest and Talidagay Nights the first time I watched both of those movies and I love them now!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell I guess I’ll have to give it a second shot, maybe I was in a bad mood! I hated Beer Fest and Talidagay Nights the first time I watched both of those movies and I love them now!
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Jonathon there is nothing better than some homeade sauerkraut. I use two methods, one is an old ceramic crock and muck the mold off as it ferments. The other is a fermentation pot, which turned put to be awesome!
I got my buddy into making this year and I didnt have an extra crock for him so I did have a wine bucket with a lid and air lock. We filled it and put a plate on it with a small weight for pressure and it turned out just as good as mine from the crock.
Just shred your cabbage, mix in 3 tablespoons of salt to every 5 pounds of cabbage. Mix up by hand the press tight each layer with your fists. A 5 gallon will take about 40 pounds. Let it sit for 6 to 8 weeks and you are done!
deplorablenc1 Can you provide your detailed recipe for home made sauerkraut? Mt wife keeps saying she wants to make it for me because I really like it, so I got her some cabbages from the store as we ate all of ours. Still no Sauerkraut though. Maybe I need to help her out without actually making it.
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Smoked Chuck Roasts injected with a custom mix of Walton’s Brisket King, Porter Beer (My Favorite, here’s one for the working man), Worcestershire, & beef bone broth & spiced up with I guess I would say a bold mix of spices. Then you have the root vegetables of potatoes, Carrots, Onions, Garlics (Should have gone ahead & added some peppers, but Margaret says peas (nothing like smoked peace)). Deeeeelicious on a cold, wet, & dreary Sunday evening. -
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calldoctoday
Looks like having an issue uploading photos. Try reducing your picture size. -
I think the system is acting up. Some loaded perfectly. They are all about the same size. Then started getting error messages & messages saying lost the connection to meatgistics, although internet connection was fine. Finally just gave up on it for now as I have some work I need to do. Thanks though, Dave
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