What did everyone cook today?
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wdaly I ditto that final look.
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Lance I love ribs and those look great. Might have to get some out of the freezer to thaw.
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Dr_Pain Since it is in your drying chamber I am assuming you fermented that peperoni and will keep it until semi-dried? Peperoni is on my list to do the meat has been in the freezer long enough to be trich free at this point.
mrobisr said in What did everyone cook today?:
Dr_Pain Since it is in your drying chamber I am assuming you fermented that peperoni and will keep it until semi-dried? Peperoni is on my list to do the meat has been in the freezer long enough to be trich free at this point.
I used L-HP as my culture and yes it is a semi dry (looking at 25% target weight loss) before I cook it
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
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gus4416 I had a few helping hands.
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Tex_77 that is a lot to process!
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Tex_77 Wow. You da man. That’s alot of work.
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
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25#1504, 25#Holly, 25#147, 50#Mild Italian, 25# Mexi-Chorizo. 20# Walton’s Stuffer, 32&22 Walton’s Grinders, Walton’s 50# Mixer.
Tex_77 so what do you do when your feeling bord
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Tex_77 Holy moly. That will last at least two days.
That’s a lot of good work and a very nice setup.
Made chicken on the run strips for my son who came home from collage for the weekend, and for me and the wife sous vide some marinaded chicken breast to put on a salad. Sorry about the salad guys, almost embarrassed to put it on a meat site, but I gotta lose some weight
hey vegetarians, my food poops on your food!
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Made chicken on the run strips for my son who came home from collage for the weekend, and for me and the wife sous vide some marinaded chicken breast to put on a salad. Sorry about the salad guys, almost embarrassed to put it on a meat site, but I gotta lose some weight
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tonight was liver and onions
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craigrice next go round will be a large assortment of brats.
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Somedays you just have to do something besides meat or dinner. I had a couple of over ripe banana’s sitting on the counter plus some in the freezer that were begging to be taken care of. Decided to make banana bread in two varieties, one standard with walnuts from my tree and a tropical version with macadamia nuts, coconut, pineapple and candied orange pieces. Sampled the original version for quality control purposes since it was mom’s recipe. I sure she is looking down and pleased with the results as I am.
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Somedays you just have to do something besides meat or dinner. I had a couple of over ripe banana’s sitting on the counter plus some in the freezer that were begging to be taken care of. Decided to make banana bread in two varieties, one standard with walnuts from my tree and a tropical version with macadamia nuts, coconut, pineapple and candied orange pieces. Sampled the original version for quality control purposes since it was mom’s recipe. I sure she is looking down and pleased with the results as I am.
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craigrice Did you make it with bacon or Canadian bacon. Nice tasty meal there, veal liver is even better.
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