What did everyone cook today?
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Venison backstrap stir fry…
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wdaly
Chicken on the run fried chicken. Was as good as everyone on here has been saying!RON PARRISH wow, what time is dinner?
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Tex_77 nice, I’ve never used the Cowboy Crust. Is it spicy like a blackened crust?
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 i wouldn’t call it a blacking seasoning, it does have a very small kick to it, in my opinion.
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Tex_77 That Cowboy crust supplies a nice result.
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Tex_77 now I’m hungry again.
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First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
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First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
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First try of Willies seasoning, snack sticks. I really love the flavor, I’m a huge pepperoni fan and this is dang close. I think this may be my keeper flavor!7.3 lb meat block of which 1480g venison, 400g pork fat, 900g ground beef 80/20, and 650 ml or so ice water. I ended up using more water than expected, 23%.
Dave in AZ Can’t go v wrong with Willy’s a your bar seasoning. It’s a favorite here.
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Dave in AZ Can’t go v wrong with Willy’s a your bar seasoning. It’s a favorite here.
Starting off the day with a dry rub bacon omelet for my beautiful wife and I.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 Great start to the day!
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GWG8541 Yep, you scored at least one point for your efforts.
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Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch. -
Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch. -
Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.@bmartin1000 Three thumbs up, that looks fantastic & 100 times better than ours. We just finished a major batch about a week or so ago. We like a longer fermentation & then blend, add brine, vinegar, lemon juice, & sometime turbinado sugar back into ours. Although our taste is always good & we like the longer fermentation, we have never been able to get the perfect liquification like you are getting & we also get separation so we have to mix or shake before using depending on the container we have it in. I need to take some lessons form you.
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gus4416 - Nice bite but won’t bring you to your knees.
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@bmartin1000 Three thumbs up, that looks fantastic & 100 times better than ours. We just finished a major batch about a week or so ago. We like a longer fermentation & then blend, add brine, vinegar, lemon juice, & sometime turbinado sugar back into ours. Although our taste is always good & we like the longer fermentation, we have never been able to get the perfect liquification like you are getting & we also get separation so we have to mix or shake before using depending on the container we have it in. I need to take some lessons form you.
calldoctoday - I will ferment longer and add lime juice on next batch. I don’t have the best patience for waiting for ferments and meat curing.
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Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch.@bmartin1000 nice
“You never really die until you end up on the wall at a Cracker Barrel”
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