scottfletcher no problem.
What did everyone cook today?
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GWG8541 looks great how nice of you to cook breakfast
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Fermented hot sauce. 50% sweet, 30% Fresno and 20% scotch bonnet. 10 day ferment. Half mash, half brine/vinegar mix plus a shot of agave syrup. 3.6 ph. Happy with this batch. -
@bmartin1000 looks good how hot is it
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@bmartin1000 Three thumbs up, that looks fantastic & 100 times better than ours. We just finished a major batch about a week or so ago. We like a longer fermentation & then blend, add brine, vinegar, lemon juice, & sometime turbinado sugar back into ours. Although our taste is always good & we like the longer fermentation, we have never been able to get the perfect liquification like you are getting & we also get separation so we have to mix or shake before using depending on the container we have it in. I need to take some lessons form you.
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gus4416 - Nice bite but won’t bring you to your knees.
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calldoctoday - I will ferment longer and add lime juice on next batch. I don’t have the best patience for waiting for ferments and meat curing.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
@bmartin1000 nice
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by GWG8541
So I needed to figure out what to do with the left over beef loin roast this week. The wife requested some type of soup, but there was enough to do sandwiches as well. So beef mushroom soup and cheese steak sandwiches.
Just 2 big meals today and now its beverage time."You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 them are some good looking sandwich’s
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Bacon wrapped venison back strap chops
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GWG8541
Fantastic. Perhaps drooling a bit here. -
twilliams
Yummy. Haven’t done that since last fall. Overdue!
Do you season them? I usually add some Ultimate steak, garlic and onion powder seasonings. -
twilliams That plate is enough for me what are the rest of you going to eat
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
twilliams that looks great
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
twilliams those look really good!
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PapaSop yes sir, definitely need to add that flavor. Next time I’m gonna try a 24 hour inject and marinade with something.
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gus4416 hehehe, they sure don’t last long
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
twilliams Looks awesome. Bet they were delicious.
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Two pork butts and a brisket, time to go to bed. To full. Got to love it.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
twilliams those look awesome
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