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Canning with store bought BBQ sauce
I'm a little late to be asking this but I put up a few jars of pork loin a week or so ago and added some BBQ sauce to the jars. I think I did about a 1/2 cup of sauce per pint jar. It was all cold packed (raw). I processed 75 minutes @ 11 pounds. I'm curious what you all have to say about this...- oregonsmoke
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- Replies: 7
- Forum: Canning
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Some more New Years Porkonography
Looks like the bragging grounds around here. Nothing special here but I guess like a proud father I got to show off pictures of my babies. Excuse the real life countertop there.- oregonsmoke
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- Replies: 9
- Forum: Pork
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Max temps for non-insulated cedar smokehouse.
Hello to All. I am currently in the process of building a smokehouse out of cedar fence boards. Rough measurements are 3'x2'x8' to peak of roof. I plan on doing a 3/8 steel fire box maybe 3'-4' from smokehouse. Using the raised-stool grate concept I should be able to easily generate plenty of...- oregonsmoke
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- Replies: 1
- Forum: Smoker Builds
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beer keg reverse flow smoker
Ive got an old style beer keg I want to build a BBQ out of and hafe been toying with the idea of making it reverse flow. I just don;t know if its worth the trouble. It's certainly not a very big cooking chamber. I slow cook a lot of pork roast and think the slower the better. Do you think that...- oregonsmoke
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- Replies: 1
- Forum: Reverse Flow
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Sourdough Fish Batter
I got some cat fish the other day from a friend and had a hungerin for fish and chips. I've never heard of anyone using catfish for fish n chips but thought what the heck, I'll try it. Never really heard of anyone using sourdough for batter either, but it was something I've been wanting to try...- oregonsmoke
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- Replies: 3
- Forum: Breads
