What did everyone cook today?
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Made 150# of sausage today. We made Hatch Green Chili, Philly Cheese Steak, Supreme Pizza, Blue Ribbon, H-110C, and 1504. On the Philly and Supreme we did a 3 cheese blend with Walton’s high temp cheddar, swiss and mozzarella. We used tubed natural casings as well as fresh collagen. Of course you can see I was representing for @Team Blue and rocking the Walton’s leather apron. We also used Walton’s 11# stuffer. I had the to post the photos separately for some reason…probably Team Orange trying to keep the man down.
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Christmas morning breakfast - crab cake benedict.
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I don’t know what to make first…
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Somebody must have been good…
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Tex_77 That’s a great book. You did well! (or someone likes you)
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Tex_77 Start throwing darts and enjoy.
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Start at the front and work to the back!
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Life is a Garden - Dig it.
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lkrfletcher That’s just about how my daughter and wife looked. LOL
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Upvotes flowing freely tonight!
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Jonathon Honey Garlic thick cut pork loin chops, rice pilaf and corn. Served up with some homemade crabapple wine.
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YooperDog Looks amazing, you make your own crab apple wine? How is that? What’s the process like?
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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YooperDog Looks amazing, you make your own crab apple wine? How is that? What’s the process like?
Jonathon chop us several pounds of crabapples, steep in hot water and sugar for several days, add your yeast and let nature and chemistry do their thing. Make some adjustments to the flavor profile, rack off sediment a couple of times, clarify/filter, make final flavor & sweetness adjustments, let it rest a month, check flavor, bottle and wait 3-6 months, better after a year. Not anything difficult, sort of puttsy at times. Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
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Not sure where to post this. Here or Drink of choice.
Not grilled in a while. Holidays screw everything up.Anyway. A newer bourbon to wash it down. Very good. Yeah, the bourbon. Steak is great as always but shrooms was nice boost.
Cheers to “21”… Better is on the way!
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Not sure where to post this. Here or Drink of choice.
Not grilled in a while. Holidays screw everything up.Anyway. A newer bourbon to wash it down. Very good. Yeah, the bourbon. Steak is great as always but shrooms was nice boost.
Cheers to “21”… Better is on the way!
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PapaSop that’s some fine swill!
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PapaSop One of the things we are going to do when we have the meatgistics meat up (hopefully 2021) is a whiskey/bourbon taste test!
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Jonathon chop us several pounds of crabapples, steep in hot water and sugar for several days, add your yeast and let nature and chemistry do their thing. Make some adjustments to the flavor profile, rack off sediment a couple of times, clarify/filter, make final flavor & sweetness adjustments, let it rest a month, check flavor, bottle and wait 3-6 months, better after a year. Not anything difficult, sort of puttsy at times. Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
YooperDog said in What did everyone cook today?:
Jonathon chop us several pounds of crabapples, … Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
Ain’t that the truth. You can’t rack or bottle without a bit of a taste test of each variety!
I’ve made probably 20+ variations of different fruit including apple, but never tried crabapple - what’s the taste like?
Jonathon the process for pretty much any fruit wine is like YooperDog described: around 3-4 lbs of fruit per gallon, add sugar to get to the desired alcohol content, then pitch some yeast and let Mother Nature do her magic. Sometimes I’ll back-sweeten (for a controlled sweetness) or oak age with oak chips.
Currently “brewing”: strawberry rhubarb, apple, and peach.
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YooperDog said in What did everyone cook today?:
Jonathon chop us several pounds of crabapples, … Depending how much wine I got going I just might have to take a nap after all the tasting. LOL
Ain’t that the truth. You can’t rack or bottle without a bit of a taste test of each variety!
I’ve made probably 20+ variations of different fruit including apple, but never tried crabapple - what’s the taste like?
Jonathon the process for pretty much any fruit wine is like YooperDog described: around 3-4 lbs of fruit per gallon, add sugar to get to the desired alcohol content, then pitch some yeast and let Mother Nature do her magic. Sometimes I’ll back-sweeten (for a controlled sweetness) or oak age with oak chips.
Currently “brewing”: strawberry rhubarb, apple, and peach.
gChart depends a bit on the yeast, type/amount of sugar. I would say something like a flat cider. Yes, I always tinker around with recipe a bit, yeasts, additives and yeast food sources. I been making wine since…along time and I am still learning
Crabapple, blackberry wines and blackberry mead waiting to be bottles after the holidays.
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Venison kielbasa (using Walton’s ingredients of course), homemade pierogis, and pickled beets. Yum.
Got the wife a simple “dumpling press” as one of her Christmas gifts. Beats the heck out of pressing pierogis with a fork!
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