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  1. Culinary Otter

    Pepperoni fried rice

    Modified from Molly Baz 🥰 Fried pepperoni. Fried rice. Aioli with rose vinegar. Topped with scallions. Heaven. Gochu Garu instead of red pepper flakes.
  2. Culinary Otter

    Ski lodge brats

    On a ski trip, wanted to bring some easy wins to cook. Homemade brats (whitetail I tagged this winter and pork), caramelized onions, and fried peppers. With a side of Sneaky Weasel. Although when I serve it with German sausage I call it "Sneaky Viessel"
  3. Culinary Otter

    Curing small items

    Probably a dumb question, but looking to cure some short ribs and looking for a shortcut. I have 4 short ribs, and would like to dry cure them. I know the best method to do an EQ dry cure would be to weigh them each, and apply the cure to each. To lessen the PITA factor, I'd like to weigh...
  4. Culinary Otter

    A happy short rib accident

    So long story short. Looking to do some short rib "pastrami" for my next food experiment. Come home after work at 6am, take out 4 packs of "beef Riblets". Woke up this afternoon, discovered these are basically Korean short ribs. No idea what to do now. So go back to the freezer and pull out...
  5. Culinary Otter

    Pressure Canning Broth Question

    I picked up a pressure canner and am completely new to it (barely even do water bath canning. I'm looking to keep things food safe and USDA approved (or close). I see the large caveat in pressure canning is don't alter the USDA approved recipes. Would this still apply to a stock/broth? I...
  6. Culinary Otter

    Omega Juicer for Emulsified Sausages

    In another thread @Gonna Smoke asked if his Omega 8006 juicer would work for emulsified sausages. Decided I'd be a guinea pig and picked up the 8007 this week, and I'm happy to report it very much worked! Double grind on a 3.5mm plate. Then into the juicer and on its way to becoming SPAM.
  7. Culinary Otter

    Lasagna day 2024

    A good friend of mine lost his wife a few years ago. They used to own an Italian restaurant in town. He was never allowed to go in the kitchen and was always the handyman. A while back he asked me to help recreate his wife's lasagna recipe, and we've made an event of it ever since. Fast...
  8. Culinary Otter

    Attempting First Cold Smoke

    Hey SMF, I'm looking at starting my first cold smoke in the near future, and I just want to make sure I understand the process before I have 20# of pork sitting around and have to make an emergency "is this meat still good post". I've gone through the last decade of threads in this sub-forum...
  9. Culinary Otter

    DIY Curing Chamber Help - Drilling Holes

    After being talked into a DIY curing chamber vs a pre-built model (thanks SMF!), I'm working on the most nerve-wracking part, hoping for some input. For reference my fridge is a Danby DBC434A1BSSDD. I'm about to drill into the shell to run power & probe, assume there's some folks here more...
  10. Culinary Otter

    The "hopefully" ongoing snack sticks thread

    So. After a very limited taste test, I'm pretty happy with my Hamburger Helper snack sticks. My closest circle devoured them. Instantaneously. Unfortunately, they have left me with A) an inflated ego, and 2) an empty drawer of snack sticks. 3) a job that leaves me with too much time on my...
  11. Culinary Otter

    Jerky Show & Tell (4 ways!)

    A few weeks ago my sausage making partner asked me how to make jerky, borrowed my (unused) jerky gun and went off to the races. Brings it in to work all the time and I gotta admit for a pre-mix, he does a good job. After talking about it, I figure I need to get back into the game after being off...
  12. Culinary Otter

    Seeking Enablement

    Between this forum and targeted ads on Instagram I can see my Mastercard taking a pounding. :emoji_laughing: I see that Dry Ager has extended their holiday sale until the middle of the month. I've been eyeing one of these up for years, and also looked at the DIY route, which I'm afraid is going...
  13. Culinary Otter

    First batch of sausage for 2024

    Just finished our first semi-annual sausage making session for 2024! 2 fresh (Medium Italian, Bratwurst) 2 smoked (Kielbasa, Summer Sausage) All types were approximately 49% whitetail deer, 36% pork, 15% pork fat. The summer sausage was the best recipe we've made so far and will be a...
  14. Culinary Otter

    Hello from Alberta, Canada

    Hi! Have been lurking around the site for a bit and figured since I've got 40 kilos of meat thawing for sausage making this weekend, it'd be a good time to join and introduce myself. Home cook who got into smoking a few years ago. Started with a portable Traeger, upgraded to a Yoder, and just...
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