Can’t handle the taste. Olives and mushrooms are my two hardest pass foods. Not sure why, it just is
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Maggie’s THE "NOM NOM NOM" THREAD
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This, my friends, is a 3-1/2 pound oryx tenderloin, less than 24 hour old.
Bacon wrapped, smoked pork tenderloin. Pretty amazing
Been a buisy day.
Jerky with one of my favorite knives.
And now these hog trimmings are also on the fridge with sharp cheddar cheese and hatch chillies.
For a little added pop the got some fajita seasoning and some chilie lime seasoning along with the obligatory standard stuff. Dang forgot the mustard seeds and this time a spoonful of powdered milk to help bind it am told.
The test patty was awsome except the cheese was not protected so burnt a little but flavor wasn't hurt.
Worst part was getting the natural casings on the tube.
Overnite cure for both, offset smoker preloaded and closed up incase of rain or ? snow.
Jerky with one of my favorite knives.
And now these hog trimmings are also on the fridge with sharp cheddar cheese and hatch chillies.
For a little added pop the got some fajita seasoning and some chilie lime seasoning along with the obligatory standard stuff. Dang forgot the mustard seeds and this time a spoonful of powdered milk to help bind it am told.
The test patty was awsome except the cheese was not protected so burnt a little but flavor wasn't hurt.
Worst part was getting the natural casings on the tube.
Overnite cure for both, offset smoker preloaded and closed up incase of rain or ? snow.
Ha! But yea, not a brownie (Saw several and would have been legal on the tag).
Let's say "Less than 24 hrs since it was disconnected from the carcass."
Grilled timmings...
Here is something a little off pace for this place…..
Candied pecans and cashews…
I use this basic recipe, just use a 50/50 mix of white/brown sugar and vanilla extract instead of water. I use unsalted nuts and don’t add the salt.
Candied pecans and cashews…
I use this basic recipe, just use a 50/50 mix of white/brown sugar and vanilla extract instead of water. I use unsalted nuts and don’t add the salt.
YumHere is something a little off pace for this place…..
Candied pecans and cashews…
I use this basic recipe, just use a 50/50 mix of white/brown sugar and vanilla extract instead of water. I use unsalted nuts and don’t add the salt.
Not off pace at all brother.Here is something a little off pace for this place…..
Candied pecans and cashews…
I use this basic recipe, just use a 50/50 mix of white/brown sugar and vanilla extract instead of water. I use unsalted nuts and don’t add the salt......
The jerky that was cut accross grain and seasoned with fajita and chili lime was definitely worth chiseling in concrete.
Use your regular recipe and take half of the seasonings out and replace with chili lime and fajita seasonings. Grandkids snatched it all up.
Storage hint: put a couple paper towels in the bag. Remove and replace after 24 hours, once is usually enough.
1 1/2 hours smoke is enough rest can be in low oven (180) with door cracked till done 1 -1 1/2 hours more aproxamatly.
This is how to properly crack the oven door to finish or make jerky.
I'm going to toss out a hard rule,
Use a damn pot holder.
Dry longer for on the shelf storage and less for more tender but fridge long term storage. You can still put it on the counter for a couple days, (like it was going to not be found by the rug rats).
If it comes out right you can't make it as fast as they can eat it. lol
The sausage was a little soggy in the center since the regular cheese melted, use High temp or leave it out. It is all being eaten despite minor textural problems.
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Not sure how many have access to a Kroger they have sales on pork butts occasionally at 97 cents a pound.
I snagged a 10 pounder today.
I saw on here where someone was brining them into ham.
But I have a huge ham in the freezer allready so now the delema of what to make.
Dry conditions and starting in a couple of hours wind storm warnings deteriorating into snow and ice storm. Not that I haven't ran a smoker in the snow or ice but not risking the wind hazzard for safety.
So this little piggy gets a home in the oven .
Just so many choices for style of end product.
I snagged a 10 pounder today.
I saw on here where someone was brining them into ham.
But I have a huge ham in the freezer allready so now the delema of what to make.
Dry conditions and starting in a couple of hours wind storm warnings deteriorating into snow and ice storm. Not that I haven't ran a smoker in the snow or ice but not risking the wind hazzard for safety.
So this little piggy gets a home in the oven .
Just so many choices for style of end product.
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The CO equivalent is King Soopers and we buy at least two every time they go on sale. We’ve also gotten smoking deals on tri-tip’s and even ribeyes in the past.
We can usually get them for $1.25 on sale, but the come 2 to a package............great to put on the egg for pulled pork............
If the weather is bad enough the oven makes one into awsome carnitas, which traditionally are not smoked or grilled by the TexMex crowd.
Was going to make into Italion shredded but grandkid wants his " tacos ".
I have cooked them neutral and divided them into two different flavors but it's a pita and just not the same.
Was going to make into Italion shredded but grandkid wants his " tacos ".
I have cooked them neutral and divided them into two different flavors but it's a pita and just not the same.
Bought one at Kroger in MI yday for $1.49. Thought that was decent at the time, gonna grind up with deer for snack stix.
@300winemag
How about sharing the snack stick recipie.
I'm sitting here looking at a summer sausage making kit trying to decide how much venison and wild hog it gets.
How about sharing the snack stick recipie.
I'm sitting here looking at a summer sausage making kit trying to decide how much venison and wild hog it gets.
Just using Hi Mountain Sweet and Spicy blend this time but I add 2 tablespoons of ground dried jalapeño to the batch cause I like the heat. Smoke for 1.5 hours then just cook till done in a Bradley Smoker.
Attached is a pic from a summer sausage recipe that shows 20% pork, for the pork I like to add half pork belly to get mostly fat and half pork butt to get the pork flavor. Wild boar is real lean so if you have pork belly or even bacon I’d add that in too so it isn’t too dry. I like putting high temp cheese in summer sausages and brats too.
Attached is a pic from a summer sausage recipe that shows 20% pork, for the pork I like to add half pork belly to get mostly fat and half pork butt to get the pork flavor. Wild boar is real lean so if you have pork belly or even bacon I’d add that in too so it isn’t too dry. I like putting high temp cheese in summer sausages and brats too.
Attachments
Ya I added commercial pork fat / trimmings into our wild hog grind.
My son trimmed a lot of the fat off of the ones he has shot thinking it was like venison fat. Lol
We got him sorted out now for the next one. The hog he recently shot on his new property looked smelled and tasted as good as any from the store.
I think the biggest thing is getting the hide off imidiatly and watching out for a couple glands.
I didn't shoot a deer since we are still surveying the place, but hog population is good to go and probably will help deer if hogs are thinned out. I had my eye on one cull buck but has not been seen since second week of season.
Where we sourcing high temp cheddar? The regular cheese ran even in a cold smoke on a cold day. (Texas standards) lol
Real cold starts in about 16 hours.
My son trimmed a lot of the fat off of the ones he has shot thinking it was like venison fat. Lol
We got him sorted out now for the next one. The hog he recently shot on his new property looked smelled and tasted as good as any from the store.
I think the biggest thing is getting the hide off imidiatly and watching out for a couple glands.
I didn't shoot a deer since we are still surveying the place, but hog population is good to go and probably will help deer if hogs are thinned out. I had my eye on one cull buck but has not been seen since second week of season.
Where we sourcing high temp cheddar? The regular cheese ran even in a cold smoke on a cold day. (Texas standards) lol
Real cold starts in about 16 hours.
Well hell that went great, not.
My usual pork butt pan is mia.
An aluminum backup pan had a pin hole.
So I had to cram this porker into a slow smoker with a lot of force.
I'm worried it's gonna spew.
Lid had to be shoved down on it.
Beats waking up the wife that's not feeling well.
My usual pork butt pan is mia.
An aluminum backup pan had a pin hole.
So I had to cram this porker into a slow smoker with a lot of force.
I'm worried it's gonna spew.
Lid had to be shoved down on it.
Beats waking up the wife that's not feeling well.
I was pretty smart sticking the sheet tray under the slow cooker.
It spewed over.
Bottom side done top not so I flipped it over.
So for that size pan I would stop at an eight pound butt if I had any sense at all. She gets smaller pork butt's.
By the way my wife produced the pan I needed and asked why I made a mess.
Forgot corn husks Damnit back out in what is all out panic buying at the grocery store by now.
Front due in about 4 or 5 hours.
It spewed over.
Bottom side done top not so I flipped it over.
So for that size pan I would stop at an eight pound butt if I had any sense at all. She gets smaller pork butt's.
By the way my wife produced the pan I needed and asked why I made a mess.
Forgot corn husks Damnit back out in what is all out panic buying at the grocery store by now.
Front due in about 4 or 5 hours.
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Front rolled up on us down to 10 degrees Fahrenheit end result inch - two of nice dry snow on thouroly frozen streets. Not our usual ice storm so grid should hold up.
Carnitas full up.
They came out good even with the small mess contained in the sheet tray. Funny thing the fat floated to the top and that's what spewed out leaving the broth behind.
A big pan of tender pork to pull.
Grandson tore it up.
Mostly a precursor to tamales, that my wife combat shopped for to get husks in the third or fourth store. Evidently snow day is tamales making day.
Carnitas full up.
They came out good even with the small mess contained in the sheet tray. Funny thing the fat floated to the top and that's what spewed out leaving the broth behind.
A big pan of tender pork to pull.
Grandson tore it up.
Mostly a precursor to tamales, that my wife combat shopped for to get husks in the third or fourth store. Evidently snow day is tamales making day.
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Dejected, I shanked my beef stew.
The choicest of ingredients to no avail. Tough, poorly seasoned slow cooked disappointment.
3 1/2 pounds of prime rib wasted.
All fresh nothing from a can, fused over and trimmed well.
Yes " leftover" prime rib planned ahead of time.
Plus red / yellow potatoes green beans carrots beef stock, all the good stuff.
Not a clue what went wrong.
The choicest of ingredients to no avail. Tough, poorly seasoned slow cooked disappointment.
3 1/2 pounds of prime rib wasted.
All fresh nothing from a can, fused over and trimmed well.
Yes " leftover" prime rib planned ahead of time.
Plus red / yellow potatoes green beans carrots beef stock, all the good stuff.
Not a clue what went wrong.
Definitely looks yum for sure. But that looks like a cornmeal batter, which in my book is appropriate for catfish. I like catfish with fried eggs and home fried potatoes.
Damnit man! Now I’m hungry for catfish breakfast!
I'm going to try the freeze and reheat on it. It's sitting outside at 16 degrees so I'm half way there.
Maybe it just didn't cook long enough.
Freeze and reheat has saved chewy meats in the past and melds the seasonings.
Will see in a day or two.
Maybe later today I will rub my ego with some rye whiskey and see if that helps.
I’ve always felt that the freeze and reheat works like that, but have never done a test or tried verifying it in any way.
In sympathy with you, I’ll toast with bourbon later.
Absolutely the freeze and reheat works to tenderize meat and meld spices.
Works especially well on a Bowl of Texas Red for example.
Blind side by side tests you will pick the froze and reheated every time, I will bet on it.
The thing to be carefull of is in say a stew / soup is overcooking the vegetables.
My green beans were a little aldenta so should be good to go.
I'm going to make myself some big batches of chili and this time put it in containers to make a 1 1/2 lb brick. Then after freezing remove the " mold used " and vacuume seal the bricks.
That way when I want chili a brick or two can go in a pan frozen and be better than day one.
It will be ready when all the accoutrements and dishes are set.
A 3 lb chub of ground beef rarely lasts more than 2 meals for me and less if anyone finds out it's there.
Doing 10 lbs of Texas Red is expensive these days and if the same care is put into it the ground meat chili is next best.
Warning If you have any thing with noodles in it. It has a tendency to wreck noodles, I have been making my noodles separately/ per meal.
Works especially well on a Bowl of Texas Red for example.
Blind side by side tests you will pick the froze and reheated every time, I will bet on it.
The thing to be carefull of is in say a stew / soup is overcooking the vegetables.
My green beans were a little aldenta so should be good to go.
I'm going to make myself some big batches of chili and this time put it in containers to make a 1 1/2 lb brick. Then after freezing remove the " mold used " and vacuume seal the bricks.
That way when I want chili a brick or two can go in a pan frozen and be better than day one.
It will be ready when all the accoutrements and dishes are set.
A 3 lb chub of ground beef rarely lasts more than 2 meals for me and less if anyone finds out it's there.
Doing 10 lbs of Texas Red is expensive these days and if the same care is put into it the ground meat chili is next best.
Warning If you have any thing with noodles in it. It has a tendency to wreck noodles, I have been making my noodles separately/ per meal.
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When I make a big batch of chili, I just fill quart jars, put a lid on them and put them in the freezer............do the same with ham and beans, and vegetable soup.......
Ya I use jars for a lot but not for something like frozen brick chili.
Been freezing chilie and things like it in ziplock for a long time.
But I want it in a brick and vacuum sealed.
When frozen in a "bag" you can cut the bag off soon and drop the food in a pot so the no fuss meal can start quicker since the pot can be put on low to start.
My jars of soup / beans are in the fridge and very handy to give out that way instead of things that don't travel well popping open due to normal hectic life.
Most of the time the jars have something nice in them when they return. Lol
I suppose jars save on bagging material they are easy to toss in the washer and at least ther won't pop open in the fridge like plastic containers.
Been freezing chilie and things like it in ziplock for a long time.
But I want it in a brick and vacuum sealed.
When frozen in a "bag" you can cut the bag off soon and drop the food in a pot so the no fuss meal can start quicker since the pot can be put on low to start.
My jars of soup / beans are in the fridge and very handy to give out that way instead of things that don't travel well popping open due to normal hectic life.
Most of the time the jars have something nice in them when they return. Lol
I suppose jars save on bagging material they are easy to toss in the washer and at least ther won't pop open in the fridge like plastic containers.
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Ding Ding Ding
So I took the ribs from that ribeye and cooked them tonight.
Bla, tasteless tough. WTF?
My son cooked a couple steaks from it as well same thing.
All double wrapped, no discoloration or freezer burn, no smell.
Dug through the trash and found the store sticker.
The damn thing was 2 years and one month old.
Technically edible but you won't be happy.
I bought one a month ago and thought that it was that one. Wife said well I found an older one and decided to use it first. Lol
Now to throw out the stew as well.
I thought I woke up too stupid to cook normal everyday food that I have been cooking for all my life.
Now to figure out this pesky silver hair thing.
Continuation of a long family tradition.
This is in the drying phase now.
This is in the drying phase now.
A quick lunch, Roast Beef, Fisherman’s Wharf Sourdough, Tillamook Sharp Cheddar, Fritos, and Local Raw Sauerkraut
,
I never liked Sauerkraut until one of my mothers-in-law introduced me to it. This one has horseradish and mustard seed in it. It is made semi-locally (Dunsmuir, CA). It tastes a hell of a lot better than the Heinz and Nalleys that one finds in the supermarket.
Here is a stoopid simple kraut recipe that I’ve done. As the recipe stands it’s pretty mild.
I’ve added crushed red pepper flakes for a little kick. It’s pretty much a blank canvas able to be tuned to your taste.
Basic Kraut recipe…
I use these vented wide mouth lids for Bell jars. The spring keeps the shredded cabbage submerged.
I’ve added crushed red pepper flakes for a little kick. It’s pretty much a blank canvas able to be tuned to your taste.
Basic Kraut recipe…
I use these vented wide mouth lids for Bell jars. The spring keeps the shredded cabbage submerged.
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For anyone interested in fermentation, this is the current be all, end all fermentation book.
And here is Sandor’s website. He’s a bit of a fanatic about fermented foods…
The Art of Fermentation | Wild Fermentation :: Wild Fermentation
Resources for fermenting a vast range of nutritious and delicious live-culture foods and drinks.
www.wildfermentation.com
And here is Sandor’s website. He’s a bit of a fanatic about fermented foods…
Wild Fermentation | Fermentation makes foods more nutritious, as well as delicious! :: Wild Fermentation
Resources for fermenting a vast range of nutritious and delicious live-culture foods and drinks.
www.wildfermentation.com
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Today’s foray. An old standby, the Marlboro Country Chili and Bean Soup. I Still have the Albums that the recipes came in too.
Just grilled up some Korean style short ribs. No fancy marinade, just salt and grill. I’m trying to get my kids to take a bite and death roll like a gator
