What did everyone cook today?
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calldoctoday Excellent looking piece of meat. Sounds delicious.
wdaly Thank you, I really appreciate it.
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johnsbrewhouse Thank you, I really appreciate it. I will try to have you a photo of that Canadian Bacon by tomorrow once it cools down. It was tough keeping the temps at the end.
calldoctoday you can always pop it in the oven to finish it when they start to stall.
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calldoctoday Looks like you’re set for peppers for the winter. Like your idea of lemon ice cubes. Those would be handy.
wdaly Yes, they are. We take them out of the cubes once frozen solid & put them in a gallon freezer bag. Just make sure you keep them in the coldest place in the freezer, lest the evolve into a frozen blob…
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calldoctoday We won’t be quite that cold, it’s 37 degrees right now, so we will probably only hit 32 degrees tonight but the fog is rolling in again, so we’ll have a bit of freezing fog maybe. It all depends on where the dew point falls.
johnsbrewhouse That is amazing whenever I have seen that. Then of course you have a rain forest not too far from you.
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calldoctoday you can always pop it in the oven to finish it when they start to stall.
johnsbrewhouse I got it, just perfectly for still frying, I am pretty sure. I will slice it up & we will try some in the morning.
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Got some jerky in the dehydrator and some jalapeño cheese summer sausage put together this afternoon.
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Lance you have a very nice setup. Meat looks great. I dont know where you live, but I wish I was closer to you
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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. -
Got some jerky in the dehydrator and some jalapeño cheese summer sausage put together this afternoon.
Lance great job on another load of sausage and jerky. It always looks great. Is that restructured jerky or whole muscle? Which do people ask for most?
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Lance great job on another load of sausage and jerky. It always looks great. Is that restructured jerky or whole muscle? Which do people ask for most?
cdavis I make a lot more restructured jerky for my customers because it’s cheaper. But I do make a lot of whole meat jerky during the season. I have a vacuum tumbler I use for whole meat and I really like it. After tumbling I hang in my cold smoke side of the smoke house for 24 hours then I finish drying in in the dehydrator.
You never work a day in your life if you love what you do.
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cdavis I make a lot more restructured jerky for my customers because it’s cheaper. But I do make a lot of whole meat jerky during the season. I have a vacuum tumbler I use for whole meat and I really like it. After tumbling I hang in my cold smoke side of the smoke house for 24 hours then I finish drying in in the dehydrator.
Lance I bet that is really good. I recently put a cold smoker attachment on my masterbuilt. I’ll have to give that a try. Thanks
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calldoctoday looks tasty
cdavis Thank you, the loin was very good & the peppers will serve us well with flavor for a long time to come.
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Lance I bet that is really good. I recently put a cold smoker attachment on my masterbuilt. I’ll have to give that a try. Thanks
cdavis I have a Matterbuilt smoker but no cold smoke attachment. I know you can only use wood chips with this smoker but would there be anything wrong with using pellets with a smoke tube or wedge? Just wondered if you tried that before you got the attachment. I don’t always have the type of wood chips I would like to use but almost always have fruit wood chips.
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cdavis I have a Matterbuilt smoker but no cold smoke attachment. I know you can only use wood chips with this smoker but would there be anything wrong with using pellets with a smoke tube or wedge? Just wondered if you tried that before you got the attachment. I don’t always have the type of wood chips I would like to use but almost always have fruit wood chips.
wdaly not at all I used them for a long time before I finally broke down and bought the cold smoker attachment. They worked great. I would still be using them but want to try cold smoking some cheese and bacon at some point.
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I Ben here reading all this stuff for a while now I am not real good with a computer so I need to ask where do you go to ask a question and how to post a pitcure
gus4416 To simply post a question just go to the bottom of the screen more or less to “Post Quick Reply” Write out you question in the applicable area of conversation & hit “Submit” That should do the trick. It used to work as well for posting photos, but apparently due to some anomaly, no longer works for me. To post a photo & ask a question or make a post I now go to the appropriate section of conversation & choose “reply” at the last post. I then remove the handle of the person I am replying too, post my question or comment & you can drag (copy) your photo to the reply box as well & wait for it to load, then hit “submit”. Make sure your photo is reduced in size so that it will post. I have found that doing an across the board to size reduction to 60% works very well & seems to still provide a decent photo. If you have questions about “reducing” your photo size, someone can help you with that too. I hope that helps because we want to see what you have.
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gus4416 To simply post a question just go to the bottom of the screen more or less to “Post Quick Reply” Write out you question in the applicable area of conversation & hit “Submit” That should do the trick. It used to work as well for posting photos, but apparently due to some anomaly, no longer works for me. To post a photo & ask a question or make a post I now go to the appropriate section of conversation & choose “reply” at the last post. I then remove the handle of the person I am replying too, post my question or comment & you can drag (copy) your photo to the reply box as well & wait for it to load, then hit “submit”. Make sure your photo is reduced in size so that it will post. I have found that doing an across the board to size reduction to 60% works very well & seems to still provide a decent photo. If you have questions about “reducing” your photo size, someone can help you with that too. I hope that helps because we want to see what you have.
Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good. -
cdavis I have a Matterbuilt smoker but no cold smoke attachment. I know you can only use wood chips with this smoker but would there be anything wrong with using pellets with a smoke tube or wedge? Just wondered if you tried that before you got the attachment. I don’t always have the type of wood chips I would like to use but almost always have fruit wood chips.
wdaly I have to agree with cdavis, I have used the smoke tube placed in the bottom of my Masterbuilt electric with great results. It does put off some heat so I recommend a pretty cold day/night
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good. -
Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday DANG that looks good!!!
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