What did everyone cook today?
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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 wonโt 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 donโt 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
โYou never really die until you end up on the wall at a Cracker Barrelโ
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time.โYou never really die until you end up on the wall at a Cracker Barrelโ
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time. -
Bacon wrapped venison back strap chops
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So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time.GWG8541
Fantastic. Perhaps drooling a bit here. -
twilliams
Yummy. Havenโt done that since last fall. Overdue!
Do you season them? I usually add some Ultimate steak, garlic and onion powder seasonings. -
twilliams those look really good!
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twilliams
Yummy. Havenโt done that since last fall. Overdue!
Do you season them? I usually add some Ultimate steak, garlic and onion powder seasonings.PapaSop yes sir, definitely need to add that flavor. Next time Iโm gonna try a 24 hour inject and marinade with something.
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gus4416 hehehe, they sure donโt last long
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twilliams Looks awesome. Bet they were delicious.
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Two pork butts and a brisket, time to go to bed. To full. Got to love it.
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