After a few inches of snow this morning the weather warmed up so figured I would do some smoking and maple syrup making in between a snowball fight with the boys.
Had a bunch of sap collected so got that boiling and ended up with 2 jars of syrup.
Getting close now!!!
The Final Product
While the sap was going I had the old "Smoke Hollow" going with AMNPS. Burner no longer works so it has become my cold smoker. Put in 2 cheddar and a Jalapeño Jack and smoked with Apple. (Realized I should of taken a pic with the smoke rolling out)
Here is the final product resting before the Vacuum Seal after 4 hours of smoke
Also put a rack of ribs on the Camp Chef pellet smoker for dinner with the family. Kind of did a modified 3-2-1. Did about 2.5 on the smoker. Then brought in a wrapped in foil with some butter and brown sugar and baked @ 250 for 1 hour. Finished it off on the smoker for about 50 minutes with a light layer of BBQ sauce the last 25 minutes. Came out as some of my best yet with an ice cold Pilsner.
And just in case I didn't have enough too do I had mixed up 5 lbs of a so called venison salami recipe in the morning. Something i came across online. Suppose to let sit over night and then smoke tomorrow. Thinking it will come out more like a summer sausage but it sounded good and always looking for ways to use up ground venison. Will get it smoked tomorrow before the next winter storm rolls in.
Thanks for looking at what a fun day in New England looks like.
Had a bunch of sap collected so got that boiling and ended up with 2 jars of syrup.
Getting close now!!!
The Final Product
While the sap was going I had the old "Smoke Hollow" going with AMNPS. Burner no longer works so it has become my cold smoker. Put in 2 cheddar and a Jalapeño Jack and smoked with Apple. (Realized I should of taken a pic with the smoke rolling out)
Here is the final product resting before the Vacuum Seal after 4 hours of smoke
Also put a rack of ribs on the Camp Chef pellet smoker for dinner with the family. Kind of did a modified 3-2-1. Did about 2.5 on the smoker. Then brought in a wrapped in foil with some butter and brown sugar and baked @ 250 for 1 hour. Finished it off on the smoker for about 50 minutes with a light layer of BBQ sauce the last 25 minutes. Came out as some of my best yet with an ice cold Pilsner.
And just in case I didn't have enough too do I had mixed up 5 lbs of a so called venison salami recipe in the morning. Something i came across online. Suppose to let sit over night and then smoke tomorrow. Thinking it will come out more like a summer sausage but it sounded good and always looking for ways to use up ground venison. Will get it smoked tomorrow before the next winter storm rolls in.
Thanks for looking at what a fun day in New England looks like.