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  1. maplenut

    Making Apple Butter

    Ok, finally finished. Started out good, had an oh $#it moment in the middle, then another oh crap moment then finished on a high note! The apple butter was turning a nice brown color and taste was awesome but for some reason the yellow apples that I was using the skins were just not breaking...
  2. maplenut

    Making Apple Butter

    I start off with about 1/2 gallon of apple cider in the kettle. I wait till that gets almost to a boil then I add the apples. The buckets that I use are 2 gal each. I put the 1st bucket in and start stirring. I will wait till these apples start to break up before I add more apples. When I do...
  3. maplenut

    Making Apple Butter

    Getting closer now. Took the apple butter out of the kettle and put it in a steam pan to warm back up so that I can put it into mason jars.
  4. maplenut

    Making Apple Butter

    Slowly working it down. Still need to stir for a little while.
  5. maplenut

    Making Apple Butter

    5 buckets of apples in the kettle. Not sure I can fit the last bucket of apples in
  6. maplenut

    Making Apple Butter

    Got ahold of some apples the other day and it is time to make some apple butter. This evening was time to wash, core and slice the apples. Tomorrow morning I will get the copper kettle going with some apple cider and then add the apples. More to come...…….
  7. maplenut

    Made some snack sticks today!

    Looking good, making snack sticks is on my todo list but 1st I need a meat grinder and stuff! What kind of casings did you use? Seasonings?
  8. maplenut

    Beef Jerky in Air Fryer

    Funny that you mention the pork loin. I actually have 2 chunks of pork loin that I cut off a when I was making Canadian bacon. I started with 2 full loins and when I was getting them cleaned and ready I thought that it will make way too much bacon. I know, you are saying right now "how can you...
  9. maplenut

    Beef Jerky in Air Fryer

    I agree about using ground beef, in the past I have found that it tends to end up being on the dry side. But I am cheap and find that when I want to try different things I just can't see myself paying for a better cut of meat for it to possible fail, besides we needed some ground beef so I...
  10. maplenut

    Beef Jerky in Air Fryer

    SO far as I can tell 90 degrees. I was thinking of setting it for about 160 maybe 180 but now I may go a little lower, 140-150. I will have to do it in batches as I only have 3 screens for the air fryer and I am not sure if I can fit it all on them in one go.
  11. maplenut

    Beef Jerky in Air Fryer

    Got a new kitchen gadget a few weeks ago and have been trying different things in it. Found that the temp can be set fairly low and since I do not have a good dehydrator I figured what the heck lets see if I can make jerky in the air fryer. So grabbed 2 lbs of ground beef, I am going to use my...
  12. maplenut

    Beef Jerky - Two Ways

    Looks great, nice color. I have been wanting to do jerky and seeing this may get the ball rolling for me.
  13. maplenut

    Summer Sausage

    Looking Good.
  14. maplenut

    Ref; Maple Sugar

    Right now I have about 12 lbs of pork loin in the smoker becoming Canadian bacon. I used maple sugar to add a touch of maple sweetness when I started the curing stage. You can use maple sugar in place of white sugar or brown sugar in any recipe. You can also go 50:50 or what ever ratio you...
  15. maplenut

    Ref; Maple Sugar

    It may also help to use a as very dark robust maple syrup. The the darker the maple syrup the more robust the maple flavor.
  16. maplenut

    Maple Breakfast Sausage

    I really need to get me a stuffer!
  17. maplenut

    Canadian Bacon Dry Cured (Step by Step)

    I had the same question when I did my 1st Canadian bacon cure. There is the unknown of what to expect when you cut it in half since we never have done it before(don't want to get ill) But once I was shown those same pics from Bear Carver now I have no worries. Good luck with the smoke.
  18. maplenut

    OFG Summer Sausage, Step by Step and Video

    That looks great. Question for you, did you calculate the amount of instacure needed by the weight of the meat? Is there any reason that I could not use Morton's Tender Quick in place of the instacure? I have both but lately I tend to lean toward using the tender quick.
  19. maplenut

    1st Try at Smoked Pepper Jack

    It has been 2 weeks since the smoke. Cut off a small piece and have it a try. Just a little too smoky for my taste. Not bad by any means, but a little smoky. I am going to leave it sit out for a while and then revac it and let it rest a little longer. Next batch of cheese i will cut small...
  20. maplenut

    COLD SMOKED CHEESE ROUND #3 (ALL THE PICS)

    Looking good. I have a block of pepper jack resting from a smoke 2 weeks ago. Tomorrow will be the grand opening and if it is good I will be doing a big cheese smoking event myself!
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