Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. T

    Smoked tandoori marinated chicken

    Decided to try a spin on tandoori chicken. Marinated the whole bird, then applied with additional rub before smoking. Served with saag paneer made with homemade paneer. Have to admit I wouldn't do it this way again. Flavor didn't really penetrate despite 24 hours of marinating with skin on...
  2. T

    Blueberry Wine Help

    To stabilize, you'll add potassium metabisulfite and potassium sorbate after confirming fermentation has stopped, then wait 24 hours for good measure. Best/traditional practice would be to back sweeten with un fermented must. It gives back some fresh bright notes of the fruit used. Otherwise...
  3. T

    Blueberry Wine Help

    Yes, good point just in case. You must stabilize BEFORE backsweetening...or pasteurize immediately after. Add potassium metabisulfite and sorbate, give it 24 hours, then add your sweetener. Also For those unaware, stabilizers will not stop active fermentation. Using must is the traditional...
  4. T

    Chicken Wings?

    Just the kind of productive, non sarcastic info i was looking for :-)
  5. T

    Chicken Wings?

    Just a masterbuilt digital smoker using chips. Just concerned about time and temperature. Not sure if i could get an accurate reading with my temp probe on such little cuts?
  6. T

    Blueberry Wine Help

    You can make mead as sweet as you want - as sweet as a dessert wine if you wanted
  7. T

    Chicken Wings?

    Any tips on smoking chicken wings, and making sure they're cooked, but not dry since using a temp probe isn't practical?
  8. T

    Blueberry Wine Help

    a good option for back-sweetening country wine is to save enough must to bring it up to about 1010. It helps bring back some bright fresh aroma and flavor that I find country wines to be lacking in. I haven't been particularly happy with any country wines when completely dry.
  9. T

    Pancetta done yet?

    I use a converted wine fridge with ultrasonic humidifier, set to 50*F/75% RH. I could see that there was some separation in the center once i cut into it.
  10. T

    Pancetta done yet?

    you think there was enough sugar left on the surface even after i gave it a rinse? should i go lower or no sugar next time?
  11. T

    Pancetta done yet?

    1% sugar. assuming that's the cause...I did not treat it with vinegar, as it never formed any mold - i would guess that might help?
  12. T

    Pancetta done yet?

    3%. the piece i hot smoked for bacon was almost too salty.
  13. T

    Pancetta done yet?

    Rind on. It tasted what I would assume raw uncured pork would taste like. Couldn't taste any of the spices. The best way I can describe it is that It had a bit of a Tang to it, akin to buttermilk. Odd thing is I cured it with another belly with the same cure for the same amount of time but the...
  14. T

    Pancetta done yet?

    Perfect, thanks. Unfortunately, it seemed the pancetta was a failure. I couldn't place my finger I why. - no signs of spoilage inside, nor did it taste "bad" per se - just not particularly "good".
  15. T

    Pancetta done yet?

    I'm guessing then that there aren't any other double checks like there are for sausage, e.g. pH
  16. T

    Pancetta done yet?

    It's at 50 deg/75% RH. The outer fat layer is still a bit soft, but there is no give whatsoever even when i squeeze it hard
  17. T

    Pancetta done yet?

    Have had a pancetta in the curing chamber for ages. In the last 2 weeks, it has only dropped 10 grams, hitting the 30% mark. It still needs to drop another 85 grams to hit 35% weight loss. At the start of December it was losing 2 grams a day, and at that rate I had hoped it would be done by new...
  18. T

    Chili My Way

    Was the True Texas Chili recipe you're referring to the Lobel's recipe? Seen here: https://www.epicurious.com/recipes/food/views/true-texas-chili-355049 I just tried it last weekend and was so disappointed, I wouldn't even eat it.
  19. T

    NESCO Sale

    Thanks for the info
  20. T

    First Bresaeola

    75% - but as noted, the hardening seemed to not be an issue. I also have other cuts in it at different stages, so didn't want to start playing with settings - not sure how I would juggle that. How do you prefer to store after finishing?
Top Bottom
Back
Clicky