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  1. bottom round temps question

    bottom round temps question

    • ralphed
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  2. ralphed

    bottom round temps question

    Hi all; I just put a bottom round in my smoking tex with about 1/4 cup hickory chips and about a cup of apple chips. Set it at just over 150 for a slow smoke for several hours. The plan is to make Cajun spiced pintos with it this evening. Since its gonna cook a while with the beans I just want...
  3. Bottom Round Dec272014-2.jpg

    Bottom Round Dec272014-2.jpg

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  4. Bottom Round dec272014-1.jpg

    Bottom Round dec272014-1.jpg

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  5. ralphed

    first kraut attempt (with pics)

    I had some on New Years eve and it still needs to ferment more. Really mild and crunchy. I used 12 oz Redmond Realsalt and ended up with about 43 pounds of cabbage. It's only in the low 50's temp in the basement. I have had no mold on it at all. We'll see now that I have dipped into it. I...
  6. ralphed

    Homemade Sauerkraut Pictorial Guide: Q-View

    I used a piece of wood wrapped in cotton cloth and put a jar of marbles on top to hold everything under the brine. I saw some 2 1/2 gallon ziplock bags at the grocery. I have heard of people filling them with water for a weight that will seal around smaller, open top bowls/vessels. You may not...
  7. ralphed

    Homemade Sauerkraut Pictorial Guide: Q-View

    I was going to use my homebrew bucket, but didn't want to ruin it for brewing. I think it would be perfect with an airlock. I wonder if you would have to skim it? someone will know. ralphed
  8. ralphed

    pickles

    I haven't done them from scratch, but there is a company in Saegertown,  Pa called "Herbs for Healthful Living". They are on the net. They have an amazing B&B kit that you mix with sugar, vinegar and salt. They also have a very good dill recipe that I add a lot of garlic to. I usually do them...
  9. ralphed

    first kraut attempt (with pics)

    I wrapped a towel around the top of the crock to keep cleanup easy. Didn't want to get any cabbage/juice down inside the can. ralphed
  10. IMG_20131123_174950_302.jpg

    IMG_20131123_174950_302.jpg

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    • Album: first kraut attempt (with pics)
  11. first kraut attempt (with pics)

    first kraut attempt (with pics)

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  12. ralphed

    first kraut attempt (with pics)

    Hi all; Thanks to Tom (Mr. T) for advice on salt content and his tutorial. It fired me up. So I goes out to the farm and gets 50+ pounds of cabbage for 10 bucks (8 very large heads) and found a 10 gal crock at the local old stuff store. Next time I'll get smaller heads or a very large knife...
  13. IMG_20131124_115218_830.jpg

    IMG_20131124_115218_830.jpg

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    • Album: first kraut attempt (with pics)
  14. IMG_20131124_115400_564.jpg

    IMG_20131124_115400_564.jpg

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    • Album: first kraut attempt (with pics)
  15. ralphed

    Homemade Sauerkraut Pictorial Guide: Q-View

    for those wanting to use an airlock, there is a grommet you can get at homebrew shops for this: They are used on brewing buckets. I hope this helps someone ralphed
  16. Homemade Sauerkraut Pictorial Guide: Q-View

    Homemade Sauerkraut Pictorial Guide: Q-View

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  17. IMG_20131122_185324_091.jpg

    IMG_20131122_185324_091.jpg

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    • Album: Homemade Sauerkraut Pictorial Guide: Q-View
  18. IMG_20131122_185306_639.jpg

    IMG_20131122_185306_639.jpg

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    • Album: Homemade Sauerkraut Pictorial Guide: Q-View
  19. ralphed

    Homemade Sauerkraut Pictorial Guide: Q-View

    OOPS! You got the salt amount from the book with the crock. OKAY! ralphed
  20. ralphed

    Homemade Sauerkraut Pictorial Guide: Q-View

    Thanks for the tutorial! I am going to start my first batch tomorrow or the next day. I have a 10 gallon crock and will buy 50 pounds of cabbage. (go big or go home?) How did you arrive at the figure of 1.2%? I've seen recipes calling for 20:1 and 40:1. Yours' is more like 80:1? Thanks! ralphed
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