Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Hockeydudde

    Traditional mozzarella

    Inspired by @jcam222 , I made mozzarella today, but the "traditional" way. I've simplified the instructions for readability, but they are from this site: https://dairyfoodsconsulting.com/resources-1/ The recipes are for huge batches, but they provide the most pH targets of any recipes I've...
  2. Hockeydudde

    Torch searing question

    Question for those that use a torch for searing after sous vide. What do you do the sear on or in? I used the torch for the first time tonight. Usually use the grill, but didn't feel like going outside to start the grill (and the patio is covered in duck poop). I did it in a Pyrex, but I'm...
  3. Hockeydudde

    Smoked whole lamb

    Buterflied and seasoned a 20 lb lamb. Planning to put on the smoker at 8 am. Planning to run at 275 with Russian olive wood. Going for 3 pm eating time. Rush me luck. Open to mop and sauce recipe suggestions still. Seasoned with salt and pepper. Everyone coming over loves lamb, so no need to...
  4. Hockeydudde

    Smoked lamb heads

    Decided to write this up, since I tried searching and there was very little that come up. Helped some friends butcher lambs and none of the families wanted the heads. Walked away with 3 skinned heads. Soaked in a week brine (1/2 cup salt per gallon water) in the fridge for 24 hours. Changed the...
  5. Hockeydudde

    Fermented okra advice?

    My family loves (refrigerator ) picked okra and fermented vegetables. A successful fermented okra has eluded us though. Both times we have done a simple 2% brine and the result is slimy. Like the brine turns into half way to being snot. We ended up throwing both out. Had anyone fermented okra...
  6. Hockeydudde

    Sriracha copy cat recipe

    Tried searching but didn't find anything. We have just about finished our last bottle of sriracha. With Sriracha basically unavailable, I'd like to make some. I tried once before, it was a delicious sauce, but it wasn't sriracha. Anyone got a copy cat recipe they like? Thanks! P.s. previously...
  7. Hockeydudde

    The problem with diy butchery

    This package was labeled "tri-tip". Great, one of my favorites. Open the package and there are 2 pieces of meat in there... And neither are particularly triangular shaped. Was it mis-labeled? Was it accidentally cut into two pieces and still packaged together? Were we in the 3rd or 13th beer...
  8. Hockeydudde

    Need quick rib roast advice

    I've got a 17 lb boneless beef rib roast in the traeger. Supposed to eat around 6:30 ( 4 hours from now). Came home from lunch and it's at 125. It went WAY faster than I thought it would. So ideally would pull, sear and serve now, But I've got 4 hours to go! I'm not at my house so I have no sous...
  9. Hockeydudde

    Breakfast sausage links question

    Made breakfast sausage bulk and links. 15 lbs total. Followed this thread: https://www.smokingmeatforums.com/threads/jimmy-dean-regular-premium-pork-sausage-breakfast-clone-by-dave-in-az.318602/ But omitted the ginger and red pepper flakes. Also cut the herbs by 80% since I was using herbs dried...
  10. Hockeydudde

    Low yield incubating chicken eggs

    Anyone with experience hatching chicken eggs? We have tried 3 years now. This year is our lowest yield yet. Only 9 of 42 eggs hatched! But even our best try yielded less than 50%. We use a little giant still air styrofoam box style with automatic egg turner. Eggs from our chickens less than a...
  11. Hockeydudde

    Whole hog roster / rotisserie advice

    A buddy is clearing out a bunch of his in-laws stuff and asked if I want this. I guess you put a hog in the cage and then the cage goes in the cook chamber? It was a custom job by a local fab house. It is worth putting time into it? Anyone used something like this? The chamber looks like an...
  12. Hockeydudde

    New farm adventure!

    We have new milk and beef makers! Over the weekend we happened into a jersey cow and her heifer calf. We are going to start milking her this year, but her supply is pretty low since she wasn't being milked. In a few months the plan is to breed her to a beef breed, and next year she will be our...
  13. Hockeydudde

    Basting with tallow?

    I have a confession. I struggle with dried out beef 😔. And I don't mean, "it's probably undercooked" dry. I mean the outer layer turns to jerky. It's tasty, but hard to eat. The real problem though is even a sharp knife struggles to slice through, smashing the tender meat below and it really...
  14. Hockeydudde

    Future lamb chops

    Born on Thursday morning.
  15. Hockeydudde

    Biltong mold

    Started some biltong 3 says ago. Just left overs from jerky making, so just a little experiment. Followed 2 Guys and a Cooler calculator for the salt, but just did pepper and Chile flakes. (Yes, my biltong box is cardboard, no I don't have a RH meter. I know I need to order one, lol) Smallest...
  16. Hockeydudde

    Barn yard sushi

    Smoked a few chucks on the MES. Cubed and sauced for burnt ends. Planned to take them to my grandma's house for lunch on Thursday, but got busy with chores and making jerky/biltong and never made it her way. My wife wanted to make sushi with the kids on a whim, so I made the rice and they set...
  17. Hockeydudde

    Rainbow of fermented hot peppers

    A little over a year ago I was given a BUNCH of crazy hot peppers by a neighbor. We're taking squrpions, reapers, bonnets, and all different colors. So I sorted by color, cut them up, added a head of garlic from our garden, covered with water and added 2% salt by weight. Left them to ferment...
  18. Hockeydudde

    Bone in brisket on the smoker

    Started a bone in brisket at my dad's house this morning. Seasoned with SPOG rested in the fridge for 36 hours. Figured with the bones on one side, some time for the seasoning to penetrate wouldn't hurt. Started it on the ok joe my dad inherited from me. 300 for about 3 hours with pecan wood...
  19. Hockeydudde

    Make shift cold room help

    Each year we set up a make shift room to age beef quarters for about 7 days. It's just tapped together foam insulation board. The average temp though can be nice and cool, or sometimes just a little warm. Just depends on the weather. The room is approx 5' x 8' x 12' tall. I'd like to set it up...
  20. Hockeydudde

    Lamb by-product - Wool!

    I've posted here a bit about lamb, which I love. But as many know sheep have this annoying habit of growing wool. LOTS of it. My wife did a great job setting us up an Etsy shop to sell said wool. All natural colors as it grew in the sheep. No dies. Can't believe how beautiful it turned out...
Top Bottom
Back
Clicky