After seeing the soup that [tex_77] made yesterday I decided to make a smoked sausage and potato soup.
Group Details
Power User
Active contributors with a total post count greater than 300
Member List
-
RE: What did everyone cook today?
-
RE: Hey man, don't lose your head....
Jonathon well at least it doesn’t sound like the poor guy suffered.
-
RE: Pizza Jerky and Snack Stick is coming back!
calldoctoday yep, 25lbs went to the land fill. I didn’t care about the cost of seasoning. It was the venison and pork trim I couldn’t get back. Well over $100
-
RE: How to Make Canadian Bacon - Recipe
wdaly Sous Vide sounds good too. I thought about that, but more chances of an oven being in the house than sous vide. The sous vide sounds better, but the oven sounds easier. I just hope I was really of some help. Afterall, you did all the hard work & we cannot wait to see the final results.
-
RE: How to Make Canadian Bacon - Recipe
calldoctoday Thanks for your help. I’m thinking of finishing in the sous vide, but the oven would be easier.
-
RE: What did everyone cook today?
OleSmokey That is great & sounds like it was a great experience. Once you get on the mainland you can take those trains too & see the countryside & get places quick I understand. I am glad she enjoyed it all & got a good experience out of it too.
-
RE: Pizza Jerky and Snack Stick is coming back!
twilliams Wow! That must have been devastating too, loosing all that meat & wasted effort. That is sad.
-
RE: What did everyone cook today?
calldoctoday She was only over there for a semester of undergrad school about 6 years ago. She did enjoy her semester in Galway. Her and a cousin where able to travel on the weekends to several European countries because air fares from Dublin were very cheap.
-
RE: How to Make Canadian Bacon - Recipe
That sounds about right with those low temperatures. Even though you have it set at 180°. I am sure those temps have a pretty substantial impact on it. Maybe another hour or so to go. I don’t know if wrapping it would be good for a Canadian Bacon. You will lose some of your smoke, but you have a lot of smoke already in that amount of time. You could also consider taking it inside to the oven if you can at least get down to 200°. I know it sounds like cheating, but you have got to do what you have got to do to keep it safe, get it done, etc. & you have already acquired a lot of smoke flavor. Sounds like you are having the reverse issues as we are trying to keep this Doppel Bock brewing right with this unscheduled heat & humidity spell that hit us overnight.