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  1. bill ace 350

    Buttermilk

    Do you notice any difference between store bought buttermilk and homemade? Thanks.
  2. bill ace 350

    Buttermilk

    That might be something to try with schnitzel!
  3. bill ace 350

    Buttermilk

    I've used the Saco powder and purchased buttermilk before. They both add a tangy flavor, but I want to ferment it using a live culture.
  4. bill ace 350

    Freezer space

    Should turn out excellent!
  5. bill ace 350

    Freezer space

    I switch between Pop's and Bearcarver... did a side-by-side not too long ago.... both are excellent. Pop's was the easiest at the time I started curing this....
  6. bill ace 350

    Freezer space

    On the trash can cold smoker. Using a tube instead of the tray... Why? No reason. Hickory pellets. Smoke, rest and repeat for a few cycles. In the low 40s today. Perfect.
  7. bill ace 350

    Buttermilk

    I don't have it often. Wanted to have the ability to make it for use in baking and summer sausage. Can't wait to try the homemade buttermilk in a summer sausage.
  8. bill ace 350

    Buttermilk

    Bought some buttermilk starter culture a while back. Made one quart, using the instructions. Turned out very thick, almost like a sour cream consistency. Very good taste though. Anyway, when it was almost finished, I took about a heavy teaspoon and put in a fresh quart of milk as a starter...
  9. bill ace 350

    First Hot Smoked Bacon

    Looks good!
  10. bill ace 350

    First steak of the year

    Agree. Smoking is the exception, you don't have to be continously present like you do when grilling a steak, even for just a few minutes.
  11. bill ace 350

    First steak of the year

    Oh, I smoke in below freezing temps. Chilly. I used to routinely ice fish in actual temps of -20f and below. Gloves are key.
  12. bill ace 350

    First steak of the year

    Temperature supposed to get to 50 on Sunday, 8% chance of precipitation. Going to the commissary tomorrow and seeing what steaks they can cut for me.... Throw them on some charcoal Sunday. Been way to long....
  13. bill ace 350

    First Hot Smoked Bacon

    Go for it! You gotta start somewhere! Your plan seems solid.... If cures, handled and processed correctly, you should be good!
  14. bill ace 350

    My story

    Very similar to German Panhas. Scrapple-like dishes are very common, not only restricted to Pennsylvania Scrapple. I have our family's Panhas recipe if you would like it. Let me know!
  15. bill ace 350

    Lazy Day

    Follow up - made a quart of buttermilk, but it was very thick, but tasted great. When it comes to making more, can I use the buttermilk to start another batch with new milk, or do I have to use the culture? Gut tells me using existing buttermilk will work, but want to be sure. Thanks.
  16. bill ace 350

    First Bacon in awhile.

    A sample of some sliced, ready to vac seal. Was very tasty!
  17. bill ace 350

    Freezer space

    Had space in the freezer. So I started on 10.2 pounds of Canadian Bacon. Used Pop's Brine. 3/4 cup each of white sugar, brown sugar and Kosher salt with 1 rounded TBS of cure #1 in a gallon of water. Couple of weeks and it will be ready for some smoke.
  18. bill ace 350

    Lebanon Baloney

    My next project will be Lebanon Baloney. Have looked at may recipies. The Len Poli version seems pretty straightforward. It calls for very lean beef, while other recipes have around 20% fat. For those who have made this, what fat % do you recommend? Thanks.
  19. bill ace 350

    First Bacon in awhile.

    Thank you. I was going for 3 rounds, but weather not cooperating. It got 2 rounds though. In the fridge to air dry a couple of days.
  20. bill ace 350

    First Bacon in awhile.

    First round of smoke and rest done. I did have three drops of condensation hit the meat. Blotted it off, no big deal. This round they are meat side down.
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