What did everyone cook today?
-
calldoctoday Looks like a lot of flavor coming up!
-
Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two. -
calldoctoday Looks like a lot of flavor coming up!
glen Thank you. It will be great when we grind it up for some of that chili coming up next. Looks like I will be doing a whole lot of grinding in the next few days.
-
Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two.calldoctoday Looks very moist, not so easy on a loin
Man there’s no stopping you today, what’s next! -
Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two. -
calldoctoday looks great
kyle Thank you!
-
calldoctoday Looks very moist, not so easy on a loin
Man there’s no stopping you today, what’s next!glen Thank you. I have a slab of Canadian Bacon working now too.
-
calldoctoday pepper porn, I absolutely love it!
-
Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two.calldoctoday that loin looks terrific, but I’m thinking a couple of those peppers chopped up and mixed with a little olive oil and spread on a slice of that loin, yep I’m in.
-
Decided to do an Apple Bourbon Brined pork loin then smoke it in Apple Wood. Figured those would be some good flavors for this cold weather finally reaching us.
Of course I had to add a little spice & garlic to kick it up a notch or two. -
calldoctoday Looks really good, should add some great flavor to dishes.
-
calldoctoday pepper porn, I absolutely love it!
mrobisr Thank you, I really appreciate it.
-
calldoctoday that loin looks terrific, but I’m thinking a couple of those peppers chopped up and mixed with a little olive oil and spread on a slice of that loin, yep I’m in.
mrobisr Thank you, now you really got me going!
-
calldoctoday
That looks like a great meal I like that you used apple all the waygus4416 Thank you. It was really tasty & worked well. I am open to any other flavors too, but thought that would be really good for this weather.
-
calldoctoday Looks really good, should add some great flavor to dishes.
bocephus Thank you. We have lots of them this year, tons & it will probably last all year & then some usually. I just about don’t even need to grow them every year, but we like them a lot. The flavor from the homegrown & ground peppers seems so much better than store bought & the smokiness really adds a nice touch to them.
-
Well, the cold weather is finally coming here. Having to harvest all of our peppers & preserve them. We usually smoke & dry them, so that is what we have done here. Also harvesting all the lemons so made a ton of fresh juice to freeze into ice cubes, but may consider processing some in pint jars as well
-
calldoctoday those peppers look amazing do you grind them up to store for sausage or how do you keep them
gus4416 Thank you. We grind them up until we fill about a quart mason jar of each type. Then we just put the rest that remain in mason jars with one of those desiccant crystal things in the jar to store until we need to grind more. We use it to flavor all sorts of things because we like the flavor of peppers & they are good for you too. We also freeze lots of fresh ones of each type for using in situations where more of a fresh flavor is desired. We usually do about 11-12 plants & they really produce more than a years worth plus a whole Summer & Fall’s worth of genuine fresh.
-
gus4416 Thank you. We grind them up until we fill about a quart mason jar of each type. Then we just put the rest that remain in mason jars with one of those desiccant crystal things in the jar to store until we need to grind more. We use it to flavor all sorts of things because we like the flavor of peppers & they are good for you too. We also freeze lots of fresh ones of each type for using in situations where more of a fresh flavor is desired. We usually do about 11-12 plants & they really produce more than a years worth plus a whole Summer & Fall’s worth of genuine fresh.
calldoctoday I love the heat of fresh peppers I chop them up and put them in a lot of stuff like you I try to grow enough for a year but it is kind of tuff some years in the north east where I live I am going to try dehydration this year to see if it works any advice from you or anybody else on this would be greatly appreciated
-
Got some jerky in the dehydrator and some jalapeño cheese summer sausage put together this afternoon.
You never work a day in your life if you love what you do.
-
calldoctoday I love the heat of fresh peppers I chop them up and put them in a lot of stuff like you I try to grow enough for a year but it is kind of tuff some years in the north east where I live I am going to try dehydration this year to see if it works any advice from you or anybody else on this would be greatly appreciated
gus4416 You can of course always use a dehydrator & that is probably what works best. However, I have never used one. In all these years I have used a little Farberware convection oven I purchased for Margaret of course about 38 years ago, that finally bit the dust this past year. That worked very well when I would just put it down on 150/200 & be patient. I have done the same thing in the oven. Of course we have sundried many of them over the years, but the conditions have to be just right down here with all the humidity or they will start molding. It is just hard to line up a major harvest segment with the weather, but they are good when they are good. Then I discovered by a lark the smoking them business. That works real good too. Just dry smoke them around 150/200° slow & smoky. I usually use Pecan or Hickory for those, although I have put some Mesquite in there on occasion, especially when I do a batch of Jalopolenos. I think you will be very satisfied with what you do & never go back to store bought because it is so easy & preserves all your peppers for what you love most. Just keep it simple. You do not need to de-seed them or anything, Ideally, keep the stems as short as possible though, but it is not totally necessary I do not think.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
