Recent content by bayoubear

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  1. bayoubear

    BBQ Sauce Canning - For Resale

    Thanks for the link, i sent off for the catalog. Still a little more than I'm ready for at this time. Guess I'll just pressure can pints for the time being and see how that goes.
  2. bayoubear

    BBQ Sauce Canning - For Resale

    What about on an even smaller scale? Pint sized mason jars and a pressure canner maybe? This will start off as a family/friends thing at first and if that works out then of course I'd escalate production methods.
  3. bayoubear

    cured salami question?

    Thanks for taking the time to reply. 75 deg in my garage today so thats out... I was hoping for maybe a modified technique or method to use here but looks like it is just not meant to be. This summer ill construct a cabinet or convert a fridge but for now such an expense is out of the question...
  4. bayoubear

    cured salami question?

    Was wondering that if a dry cured (texturally speaking) salami could be made using standard refrigerator temperatures. I would assume if so then perhaps cook it in the oven to 150F then hang in fridge for a month or few? Also would think to follow a recipe using cure #2. Interested in the...
  5. bayoubear

    This year's pepper patch...

    ok, enough! mrs. brings home a mixed flat of poblanos and bananas. ive got peppers in flowerbeds instead of flowers. LOL
  6. bayoubear

    cilantro - corriander

    frest cilantro year round... pack your blender full of fresh cilantro (or any fresh herb for that matter) add just enough water to let blender work. liquify. pour into ice cube trays and freeze. put ice cubes into ziplock bags, keep in freezer, use as needed.
  7. bayoubear

    Canning Hot Peppers

    the forum at gardenweb.com has a harvest section with extensive preservation information. participants of that forum include staff of homecanning.com and ball.com among others.
  8. bayoubear

    This year's pepper patch...

    thanks, id have more variety than that if i had the room. im still debating on how much okra i want, i may plant every other spot on that row, will give me a dozen extra chile plants or more. at some point ya just have to say... enough :)
  9. bayoubear

    This year's pepper patch...

    Looks like ill stick them in the ground in the next couple of days. I can tell already its going to be a lot of work come fall with the canning and sauce making. banana peppers black pearl peppers purple flash peppers mariachi peppers pimentos giant marconi chocolate beauties mucho nachos a...
  10. bayoubear

    Should I keep the skin on?

    if its just the fat cap i'd trim it some and save for other cooking uses. if its the actual hide i say cut it off, cut it up, and make chicharones with it. i dont see a butcher trimming the hide from a full shoulder tho.
  11. bayoubear

    Swine swine every where swine.

    bought two 10lb butts @ .95 a lb, best price around here for a very long time.
  12. bayoubear

    Home Brewing

    excellent advice
  13. bayoubear

    Home Brewing

    Brewing about ten years now, bottles, anything in the meade family and the heavier flavored beers. (IPA's, stouts, porters, etc...) i've done full grain but as the PP said the kits have come a long way. guess im sort of inbetween the two- ill use LME and DME along with my own hops choices. ill...
  14. bayoubear

    What Type of Tree Did This Come From?

    ditto here, a trash tree if there ever was
  15. bayoubear

    How do you clean your grates?

    another vote for the high heat / wire brush method
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