Toggle sidebar

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. C

    Finally got the last big piece for my shop.

    I've been redoing the shop building on my property since i bought it. The previous owners used it but it was just 3 season. I wanted a year round heated shop. Gutted the old shop, re did the interior over the last 5 years. I work full time so its was pretty much every weekend working on it. I...
  2. C

    1st time doing dry cure bacon.

    You'll never go back, i did a wet brine on my first bacon, always had a pan full of water when you fry it up. Flavor is way richer with dry cure in my opinion. Corey
  3. C

    Casing for breakfast sausage links

    For fresh breakfast sausage i just use collagen. Load up the horn, fill them in one big coil, then just pinch and cut them to size with kitchen shears. Super fast. Corey
  4. C

    St Louis Ribs Pellet Smoke

    I wrap my ribs, its just more fool proof. Seems you have to mop or spritz if unwrapped, but don't quote me. I did some pork shoulder steaks last week unwrapped and the came out kind of leathery. Im just wrapping thinner pork cuts. Roasts no problem, there is enough mass and fat. My 2 cents Corey
  5. C

    Potato Wedges

    I love potato wedges but normally get lazy and into the cast iron pan, but im gonna have to try this method. Thanks for the inspiration Corey
  6. C

    Pickled Tomatoes

    Hmm, the ones i did were obviously too ripe. I will have to try some that are still not fully ripe. I thought these were but they must have been to soft.🤔 Corey
  7. C

    Pickled Tomatoes

    Ok, so my pickled tomatoes are officially a fail. I am 9 days in, had to try them. They taste good plenty of brine, but i could hardly get them out of the jar. Basically mush. Well, i will muddle my way through these to use them up, but never doing that again. Corey
  8. C

    So many tomatoes....

    Tried my hand at home made ketchup, i went rustic so no straining, skins and all, just reducing it now. Found a Heinz clone recipe, and adjusted it, little more tartness and a bit more celery seed. Its really good. Used up 4 cups of cherry tomatoes Corey
  9. C

    Smoking brisket flat only

    It may be but don't worry too much about temps, they cloud your mind. Hit the mile stones, like your 165f but when you hit that 195 to 200f start probing. Let the brisket tell you when its done. Then make sure you give it a nice slow rest, over an hr to hit your slicing temp, or longer if you...
  10. C

    So many tomatoes....

    I have another thread about pickling cherry tomatoes, its slowly working. Corey
  11. C

    No idea how to trim it but it was mooing yesterday 😊🤪

    My opinion is take the big fat chunk out between the flat and point, square it up and go. I used to trim and trim and get all perfect. No more. Kiss principle from now on. Corey
  12. C

    Smoked and griddled supper to night. 😊🔥

    I was thinking those were potatoes, they were just really small.
  13. C

    Question about Bacon cure recipe?

    Your sugars look fine, i use maple syrup instead of honey but the amounts are pretty much exactly what I use. The info the fellows gave you about cure is solid, im not going to add anything there. Corey
  14. C

    Smoked and griddled supper to night. 😊🔥

    Sorry, i gotta ask, what is next to the asparagus? Im from Alberta Ca, we have nothing that looks like that here,😁. The rest looks amazing Corey
  15. C

    Pickled Tomatoes

    I was thinking about that, the most recipes said 1 hole, more make the tomato mushy so i played it safe. This is going to take a bit of testing Corey
  16. C

    Pickled Tomatoes

    Bit of an update. You may want to leave the tomatoes in the brine a while longer. I tried mine and they taste like a cherry tomato with a bit of vinegar on them. Almost zero brine in them. I just going to leave them for a couple weeks. This experiment may not work i fear. Corey
  17. C

    Pickled Tomatoes

    I wasn't thinking of it either but I picked up a cherry tomato plant in the spring, i didn't really want cherries but I waited too long and its all they had left. I prefer indeterminate but there wasn't any. Well, this plant must be nuclear grade or something, im gonna have hundreds of tomatoes...
  18. C

    Pickled Tomatoes

    That explains it. Corey
  19. C

    Pickled Tomatoes

    I guess mine are turning a bit orange. Corey
  20. C

    Pickled Tomatoes

    Nice, i vaccum sealed mine also. Ill see if I can get a pic up also. The cider vinegar sure gave them a nice orange tinge. Im gonna give mine a taste tomorrow, that will be 3 days, should give a reasonable idea what they are like.
Great deal on LEM Grinders!
Top Bottom
Back
Clicky