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T
Some sourdough today
You're fortunate to have good water coming from the tap--where I live, the addition of chloramines has made our water poisonous to ferments. (I discovered this when my starter began to mold and die; the water utility confirmed it, and I also stopped drinking the stuff--if it was killing my... -
T
Some sourdough today
Use rye exclusively for a while--sourdough and rye were made for each other. Renew your starter twice a day in the smallest bowl you have (no more often than that) using distilled water and enough rye flour to make a fairly thick paste--just thick enough to spread it, not so thin that it is... -
T
Newbie from NY
Hello from NW Minnesota! I've made corned venison using Hank Shaw's recipe (honest-food.net) and was very pleased with the result. Threw in bacon to make up for the lack of fat and simmered in stout--go over there and read all about it. Highly recommended. Good to have you here. -
T
Bourbon Infused Cherries For Sourdough
I've been eating and baking sourdough since before I can remember, and you're STILL a mile and a half ahead of me! (And yes, I did get some of that popcorn chicken!) -
T
Scott Rea venison butchery masterclass video
Hunting season approaching. Excellent, thorough, easy to follow method. And yes, I learned something new.- TeeZee
- Thread
- Replies: 2
- Forum: General Discussion
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T
How Long can a Country Ham Age?
Yes, that is the problem. I've downloaded the instructions and may follow them to some extent (I'm looking at you, Easter), but that's about it. Thanks for your prompt assist, Doug. -
T
How Long can a Country Ham Age?
Doug, I just watched the YT video that goes with this PDF, "How to Cure a Country Ham": Great stuff and very good of the University of Kentucky to post it. Do you think this might be attempted with a fatty pork shoulder? -
T
Salt cured pork video
Yes, and curing salt can certainly be defended, as we are talking about two styles here. I appreciate his spirited approach to the differences between meats cured with nitrites and those treated with rock salt (also called 'Boston-style', I believe)--he has no difficulty speaking his mind! There... -
T
Salt cured pork video
Some friends have developed an interest in European canning, and now I've run across this YT video on traditional European meat curing (think biltong, but Polish) : Fascinating stuff. -
T
36cu.ft. Cypress/ Hardie board Outhouse smoker build -pics. addded
Really impressive!- TeeZee
- Post #35
- Forum: Smoke Houses
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Porkapalooza!!!!
I'd love to build one--how hard could it be? 🤣 No, seriously. Thanks! -
T
Finally! Soft rye bread for sandwiches.
Yours is a good suggestion and gives the enzymes in the flour a little time to work, making for good tasting bread. (Actually, rye loves sourdough even better.) The gluten is an interesting addition. Too bad this post is old. -
T
Hello from Mississauga/Toronto Canada
Hello from NW Minnesota! There's so much activity here on the Forum, you might try a search for similar posts, to find the right help. Good luck! -
T
Everyone loves meatloaf
Yes, it's lovely. Reminds me, I haven't made meatloaf in a while...thanks!- TeeZee
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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T
'Country Cousin' breakfast sausage
A perfect day. Hoping one day to do bacon (and when I do I'll be looking for encouragement 🙂). Thumbs up for a well-made brisket--the 'leftovers' just elevate everything you use it in. Breakfast hash? Have a good week. -
T
'Country Cousin' breakfast sausage
Did you get your bacon done? It was actually COLD this morning. -
T
Porkapalooza!!!!
All I can see is the back of your smokehouse and it's beautiful--great-looking pop-hole. -
T
'Country Cousin' breakfast sausage
I waited to reply, thinking you'd get more answers. We are regularly gifted with venison for grinding; it's really healthy stuff and tastes great so I like to supplement sausage with it. Friends are divided in their opinion on the proportions; some will go as much as 50% pork fat to venison--so...
