What did everyone cook today?
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Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
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Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
calldoctoday brings back memories from a time working with our southern neighbors. Looks fantastic.
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Surg salmon and trout are probably my two favorite fish. I like them fresh and cold smoked. Gravalox is always a great way to use up an extra piece of salmon. Never had pickled mackerel, but have eaten my weight in pickled herring and pike. Is the mackerel a pretty firm flesh fish?
YooperDog
Nice. Never had pickled pike but sounds good. Yeah mackerel is similar to herring in texture. Actually one of the pickled ones I just made could fool me in a blind taste test. Definitely a fan of gravlox and once I figured out how easy it is to cure it myself I find it hard to pay for it already prepared.“A smooth sea never made a skilled sailor.”
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YooperDog
Nice. Never had pickled pike but sounds good. Yeah mackerel is similar to herring in texture. Actually one of the pickled ones I just made could fool me in a blind taste test. Definitely a fan of gravlox and once I figured out how easy it is to cure it myself I find it hard to pay for it already prepared.Used the outdoor griddle today for some marinated tilapia with mushrooms, onions, garlic and asparagus from the garden. Ill miss the asparagus when it stops.
“You never really die until you end up on the wall at a Cracker Barrel”
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have you ever canned any of your asparagus ?
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craigrice I’ve never tried to. We tend to eat it as it comes in. I have considered tying to pickle some, but haven’t had enough coming in at once to do it. Do you have a recipe?
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only one that I would have is in the Ball canning book none from old home sources maybe some one here might share
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calldoctoday brings back memories from a time working with our southern neighbors. Looks fantastic.
YooperDog Thank you, I really appreciate it. I can tell you, it was deeeeelicious with just the right spice, tender, & not dried out at all. The other advantage it that it was easy & cheap. Oh, I forgot about healthy too.
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Used the outdoor griddle today for some marinated tilapia with mushrooms, onions, garlic and asparagus from the garden. Ill miss the asparagus when it stops.
GWG8541 You are making me HONGRY for them vittles & thirsty too.
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craigrice we canned some last year, I think about 5 tall quarts as we got enough coming in at once. The only thing was, we really did not save any for the Winter because the quarts of canned asparagus went too quick. This year we did not get as much coming in all at once, just enough for a meal for three about every week maybe a little less.
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sounds like a need to plant more
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Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,) -
Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
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Used the outdoor griddle today for some marinated tilapia with mushrooms, onions, garlic and asparagus from the garden. Ill miss the asparagus when it stops.
GWG8541 Love Tilapia
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Worked all day on meat projects. Put 3 1/2 lbs. of Colorado jerky on the smoker first thing, then went to grinding the 9 lbs. of pork sirloin roasts for my sausage making. Made 5 lbs. of Landjaeger about 2.5 lbs. in 16 mm brown collagen casing and the rest in 28-30 mm hog casing. Made a 5 lb. batch a Cheddar Brats from my own recipe and a 5 lb. batch of Kielbasa as well. My butts dragging and I smell like I’ve been smoked, but the Brats were good and the wife was happy with them. Happy wife, better life!
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Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,)johnsbrewhouse
Looks good. I gotta try these again. -
Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,)johnsbrewhouse said in What did everyone cook today?:
Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,)If the cooking time for the logs and the sticks is the same, the sticks will usually dry more which will intensify all the flavors including the tang.
I would think air drying the logs in the frig would tend to equalize the flavor between the two.
Paul
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johnsbrewhouse said in What did everyone cook today?:
Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,)If the cooking time for the logs and the sticks is the same, the sticks will usually dry more which will intensify all the flavors including the tang.
I would think air drying the logs in the frig would tend to equalize the flavor between the two.
processhead Those look real nice, heck, they look perfect. I sure would like to try some of those down this way, so enjoy a few for us.
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Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,)johnsbrewhouse Those look real nice, heck, they look perfect. I sure would like to try some of those down this way, so enjoy a few for us.
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johnsbrewhouse said in What did everyone cook today?:
Processed my Landjeagers today. Started them in the convection oven at 140 degrees to start the drying and firm them up, then sent them to the cold chamber on my Traeger for several hours. They went back to the oven for further drying and to bring them up to temperature. The sticks dried faster than the logs, which still can dry even further. The tang is a bit heavy even though I used half as much Encapsulated Citric Acid. It not bad, but not true to character either. Next time I’ll drop it in half again. Here is the picture, the sticks vacuum packed and logs drying and cooling.
(update on the tang. The bigger logs seem to have less tang than the sticks. I sampled one last night after they cooled. They are just where I want them. I have an idea that the 16 mm sticks just intensify the tang,)If the cooking time for the logs and the sticks is the same, the sticks will usually dry more which will intensify all the flavors including the tang.
I would think air drying the logs in the frig would tend to equalize the flavor between the two.
processhead Different cooking times, the sticks came to temp faster by nature and dried faster being 16 mm, but they were not as dry as the logs. My kid like them like snack sticks, Bavarian Meats up here makes them in snack stick size which he buys all the time. I told him we could make them a whole lot cheaper than Costco sells them for. The logs stayed in the oven which with the convection is just like a dehydrator for almost 10 hours in order to get the weight loss down since they are not naturally air dried like the originals would be.
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