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Sauerkraut - Page 3

post #41 of 89
Ihave serveral "pickle" recipes for various fruits and veggies on my site including o course tomatoes! Love those little buggers! Have you ever tried whole green cherry or grape tomatoes? Their good to but sometimes you bite and hey squirt out the side of your mouth.

Looks like a violin on the left and dulcimer on the right.
post #42 of 89
Thanks Coley!biggrin.gif

You are right, that's my mandolin, mountain dulcimer and my fiddle....note the muffler (clothes pins on the bridge)...also have a banjo uke to the far right, not in the picture.
I also have a 5 string banjo, an acoustic 6 string guitar, a 12 string and and 2 electric 6 strings.........oh yea, and a piano.biggrin.gif

I play the 6 string acoustic the most.......old rock and classical. lol
post #43 of 89
LOL! I had to go look on the wall.......the mandolin is on the left, then the dulcimer (made by a friend), then the fiddle! And all of them are dusty! biggrin.gif
post #44 of 89
[quote=cowgirl;113063]Coley, those look great!! Thank you for sharing them!PDT_Armataz_01_37.gif

My green tomato pickles have vinegar, garlic and dill...they are pretty twangy. I sometimes put a cayenne in with them.icon_smile.gif

Hey sweetheart, I love green tomatoes, fried, great granmaws green tomatoe pie, and now you pickle them. PDT_Armataz_01_37.gif I tell ya what sweetie, if that gol durn boyfriend of yours wasn't so big and mean, I'd ask ya to marry me. wink.gificon_redface.gif
post #45 of 89
Debi, I put some in with my regular tomatoes this year, they sure are good little buggers.smile.gif
post #46 of 89
[quote=BigArm's smokin;113087]LOL! Terry!!
post #47 of 89
[quote=cowgirl;113092] I take it thats not a yes? icon_redface.gif Well FINE, I never did like ya anyway. tongue.giftongue.gifwink.gif , by the way, your momma wears cowboy boots. tongue.giftongue.giftongue.gif , dang, army boots.icon_redface.gif
post #48 of 89
[quote=BigArm's smokin;113098]
LOL! I sprayed my computer screen! icon_lol.gif
post #49 of 89
Thread Starter 

TIP: Keep this stuff away from living quarters if ya can maintain temps... SCHTINKY! heheh
post #50 of 89
You got that right!!...VERY aromatic stuff, indeed!!...PDT_Armataz_01_05.gifPDT_Armataz_01_27.gif

But...Still some mighty good eatin'!...PDT_Armataz_01_34.gif

Until later...
post #51 of 89
When my boy was little the kids used to say "your Mama weras combat boots" all the time and my not phased would say yeah and so does my Dad!

[quote=BigArm's smokin;113098]
post #52 of 89
Thread Starter 


Started scum-scraping today. Its working right along! The smell has taken on the "sour" attribute instead of the straight 'sulphury" cabbage boquet, which leads me to assume all is well. PDT_Armataz_01_29.gif
post #53 of 89
What do you use to remove the scum? I just got my first batch going too.

post #54 of 89
Thread Starter 
Teaspoon. rinse after every "scrape". Err on the side of caution.
post #55 of 89
Late arrival on this one.
My little German descent granny used to make kraut. They lived on the "German Prairie" in SW Missouri. My brother and I spent our summers there hauling hay for a penny a bale, penny and a half put in the barn. She made it in a large crock jar with a plate on top and a washed limestone rock for a weight. Piece of flour sack over the top to keep things out. She put it under the house where it was cooler (through an opening in the foundation) to do it's thing.
That said, try these -

Fried Sauerkraut
Serves 4
8 slices bacon
4 tablespoons diced onions
4 tablespoons butter
1 pound sauerkraut
4 tablespoons sugar
Salt and pepper to taste
Drain sauerkraut in a colander. Fry bacon until crisp and set aside.
Saute diced onions in bacon drippings until golden brown; then add the butter.
Toss in the sauerkraut and the sugar and cook, stirring frequently on medium heat until it is warm all the way through.
Salt and pepper to taste. Top with the crispy bacon pieces.
Serve with pork chops.

Reuben Dip
1/2 cup sauerkraut chopped and drained
3 ounces cream cheese, softened
8-ounce container sour cream
1/2 cup grated Swiss cheese
4 ounces sliced corned beef, finely diced
3 tablespoons milk
(Possible ABT filling????)

post #56 of 89
Thread Starter 
ooo like the ABT Idea, Mike...Hmmm
post #57 of 89
One of those things. After I put the recipe there the light bulb lit (dimly).rolleyes.gif
post #58 of 89
Getting in on this late, I was surprised how many pages are on a sauerkraut thread!! We love sauerkraut. Never made the stuff, but my Aunt goes out to Dutchie country around Christmas time and gets some great kraut. We don't rinse it, but for anyone faint of heart would think it wayyyy too sauer. New Years Day it's pork and sauerkraut, mashed tater and baked beans. Has to be the worst meal for a hangover, but it's like a religion that you have to eat it for good luck through the year.

I was just perusing a cookbook on saturday and saw a recipe for a sauerkraut stuffed pork loin. I'm thinking of trying that in the smoker! You have to lay the loin open like Dutch's one recipe...then tie it back up.
post #59 of 89
Thanks! Can't wait till it's done. Staring at the crock doesn't seem to help. icon_eek.gifPDT_Armataz_01_14.gif
post #60 of 89
Thread Starter 
Hey Shell how 'bout deboning a butt and stuffing it? Yummmm! Barq an' kraut...Oh my tantalized tastebuds!
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