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  1. jcam222

    Damn, Life is Really Flinging Feces

    Great news John! Very happy for you. I sure get the life flinging crap at you thing lately.
  2. jcam222

    Glove Recommendation

    Same here all. I use the welding gloves for anything hot non food contact and thick disposable gloves for pulling and touching food.
  3. jcam222

    Chipotle adobo cured bresaola from a Teres Major muscle

    Looks great. Sounds delicious. Charcuterie is high on my list of retirement hobbies.
  4. jcam222

    Feb. 2021 Fiocco di Prosciutto is ready...

    Makes sense , just takes awhile for me to wrap my head around it :)
  5. jcam222

    Fermented Habanero Garlic sauce

    Why would you not use in your hot sauce? I know overuse in soups and gravies can leave a slimy mouthfeel. In the low quantities needed to prevent separation in the hot sauce I cannot detect it.
  6. jcam222

    Featured Big Beautiful Beef

    Nailed it John!! Those dino ribs are addictive
  7. jcam222

    Another CI skillet.

    Not to hijack your thread Steve but enough Yellowstone lovers in here , this is coming Dec 18th.
  8. jcam222

    Fermented Habanero Garlic sauce

    I have a closet in a downstairs guest bedroom that is my ferment area. The whole room has that delicious ferment funk
  9. jcam222

    Fermented Habanero Garlic sauce

    Fermenting is a riot. A dedicated forum might make sense.
  10. jcam222

    Another CI skillet.

    Steve that is awesome! I love Yellowstone and 1883. Can’t wait for the new prequel on Dec 18th too. Also love the new show by the same producer Tulsa King.
  11. jcam222

    More veggies in the works.

    I know on my batches of kraut once you rest it salted then work it real good it generates enough brine. This big batch was a little iffy but after a day was fine as it generated more overnight.
  12. jcam222

    Fermented Habanero Garlic sauce

    Yep what @indaswamp said
  13. jcam222

    Fermented Habanero Garlic sauce

    Most of my pepper ferments that go at least 3 weeks are around 3.4 +/- 0.2 I still add some white vinegar in most my blends to offset any change in PH from other ingredients I might add when finishing. Usually that’s only around 1/4 cup to 2 quarts sauce. Sometimes I’ll add more as I adjust to...
  14. jcam222

    Fermented Habanero Garlic sauce

    I do not. I make sure my PH is good and low which to me is good enough. I still refrigerate for safety. Many people do pasteurize though.
  15. jcam222

    I Made Bear's Peanut Butter Meltaways (A Few Pics)

    Looks great!! These would be dangerous for me haha, even Keto’d up I’d eat a bucket full a day!
  16. jcam222

    Fermented Habanero Garlic sauce

    Thanks guys! I really enjoy all aspects of the hot sauces including practice marketing haha
  17. jcam222

    Fermented Habanero Garlic sauce

    Gorgeous peppers!! Looks like the one jar might be a chocolate reaper or scorpion?
  18. jcam222

    Zuppa Toscana

    My best friend and his wife had COVID AND the flu at the same time the last 5 days. They are wiped out! Get better
  19. jcam222

    Zuppa Toscana

    Looks great! This soup has crossed my mind a few times lately.
  20. jcam222

    Feb. 2021 Fiocco di Prosciutto is ready...

    Amazing as usual!! It would take me awhile to get past the mold. Kind of like it took me awhile to become comfortable with fermenting. These type meats are on my short to do list although nothing as complex as yours.