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  1. C

    Smoked and griddled supper to night. 😊🔥

    I was thinking those were potatoes, they were just really small.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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...
  7. C

    Pickled Tomatoes

    That explains it. Corey
  8. C

    Pickled Tomatoes

    I guess mine are turning a bit orange. Corey
  9. 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.
  10. C

    Pickled Tomatoes

    Seems the main difference is the apple cider vinegar, mine had that as an option, i went with just white, i am curious to see how this will be. Corey
  11. C

    Pickled Tomatoes

    I did a 50/50 vinegar, water, a crushed garlic clove, ½ tsp of sugar,½ tbsp of salt , put in a good size sprig of fresh dill.. And a few cracked pepper corns. I poked each tomato once with a toothpick to just break the skin. Just a pint jar. Corey
  12. C

    Pickled Tomatoes

    Anybody pickle tomatos? I just did one jar of pickled cherry tomatoes. I just did them as fridge pickles. I have 2 weeks to find out how they are, if anyone has done them I would be curious to find out what they turned out like. Corey
  13. C

    Hello from Southern Alberta

    My dad and I used to hunt pheasant in the Taber area, haven't been around there in years. Beautiful country around there. Corey
  14. C

    Hello from Southern Alberta

    Welcome from a fellow welder/millwright from Alberta, im a l little north in near Onoway, small town by Edmonton, where are you located exactly? Corey
  15. C

    One hour hip replacement

    Thats crazy, I got a septoplasty on my nose that took longer than that, amazing. Hope you can have a pain free life now. Corey
  16. C

    Doing a brisket tomorrow-wish me luck!

    This is more important than the cook in my opinion, or at least as important. Your rest should take a least an hr to 1½ hrs. Any quicker and you are gonna be dry. Plus holding at 140 is the danger zone, I would hold at 150 to 170 in my opinion. Corey
  17. C

    Cold Smoking Sausage - Getting Started

    I do a ramp up of temps, 130 ,140, 150 etc per hr, till I hit 168f and just let things sit till the sausage is 150f . I heavy smudge smoke for a couple hrs, then lighten up for a couple hrs then just let them cook till done. 10 lbs usually takes about 5 to 6 hrs. Then just cool bath and hang...
  18. C

    Anyone using Inkbird or any other wireless thermometers?

    I bought a Bfour ( off shore) brand off Amazon just for resting and holding briskets so I don't have to have wires hanging out of my warming box, it was.50 bucks and I gotta say, the thing is great. The bluetooth signal goes through the warmer,towels, tinfoil, no issues. Corey
  19. C

    Cold Smoking Sausage - Getting Started

    It seems most fellows on here prefer the poaching method, i bought a large oster turkey roaster and gave it a try, it works well. Im of the school of smoking and finishing in the cabinet. The water bath is a lot quicker not gonna lie. But the smoker kind of dries the casing a bit and gives you...
  20. C

    Cold Smoking Sausage - Getting Started

    The biggest thing you have to keepnin mind when smoking sausage is take the 170deg f max temp to heart, any hotter, and your will melt the fat in the sausage. Some people may say they have gone hotter, but as a general rule, that is you max. Thats the big issue with using pellet smokers or...
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