Catching up with some meats!

[deplorablenc1]

Hey y’all! It has been a little bit since I have been on, crazy busy as everyone is. I have been doing some things and thought i would drop the pics so you could see.

Venison sticks with Willie’s
Venison summer with Willie’s
Polish kielbasa with kielbasa seasoning
Bagged up my sauerkraut after 2.5 months
1st shot at Jerky in the smoker
Started a batch of Capicola

!

[deplorablenc1]

And the Capicola start, 30 days in the fridge then I will stuff them into casing

[Joe Hell]

deplorablenc1 Welcome back man! It looks like you’ve been busy. Glad to hear from you!

[deplorablenc1]

Thanks Joe Hell ! Good to be back. I hope to be making alot more stuff this year and keep connected with y’all!

[PapaSop]

deplorablenc1
Welcome back. Wondering where you’ve been.

[deplorablenc1]

PapaSop I broke my leg, moved the kid into college, and all the other stuff that goes with it.

[craigrice]

deplorablenc1 life dose go on regardless of good intentions .

[Jonathon]

deplorablenc1 Welcome back! I saw you tweeting something the other day so I was hoping we would see you on here again soon! Looks awesome man, let us know how the capicola comes out!

Is homemade kraut that much better than store-bought? I haven’t ever tried making my own but I do love the stuff.

[Joe Hell]

Jonathon homemade kraut is MUCH better than store bought

[PapaSop]

Joe Hell
Second that on the kraut.

[deplorablenc1]

Jonathon there is nothing better than some homeade sauerkraut. I use two methods, one is an old ceramic crock and muck the mold off as it ferments. The other is a fermentation pot, which turned put to be awesome!

I got my buddy into making this year and I didnt have an extra crock for him so I did have a wine bucket with a lid and air lock. We filled it and put a plate on it with a small weight for pressure and it turned out just as good as mine from the crock.

Just shred your cabbage, mix in 3 tablespoons of salt to every 5 pounds of cabbage. Mix up by hand the press tight each layer with your fists. A 5 gallon will take about 40 pounds. Let it sit for 6 to 8 weeks and you are done!

[Jonathon]

deplorablenc1 I don’t know how long it would take me to get through 40 lb of sauerkraut, but I will try a smaller batch and then put it in some reuben brats!

[craigrice]

deplorablenc1 very similar to kimchee from the sound of the crock being used

[akdave]

Great looking job

[deplorablenc1]

craigrice I make kimchi in a 2 quart jar on my counter in the kitchen. That is usually a big hit too!

[deplorablenc1]

Jonathon 40lbs isn’t alot when you have people from the area try it then every year ask if you made sauerkraut yet. I give away about 90% of it.

[akdave]

Whole Head Sauerkraut
My ancestors came from the Transylvania area of Germany and in addition to regular sauerkraut they made whole head kraut and my uncle would put up a 55 gallon wooden barrel full with about 50 heads of cabbage each year about Halloween time and it would be fermented for the New Years Celebration. Pigs in a Blanket \ Cabbage Roles were the main course. As a kid growing up 60 years ago in addition to the pigs in a blanket we would frequently have sliced head kraut with meals and I always loved it. My cousin simplified the recipe and my brother and I still make it each year in smaller quantities in a food grade plastic barrel. As it is with Jonathon much of it is share with others.

[Jonathon]

akdave Totally of topic but Transylvania made me think of it…does anyone remember the movie Transylvania 6-5000? One of Jeff Golbblooms early movies and it has the principle from Ferris Bueller and few other people who you would say “hey, I know him from xyz (see Tex_77 I learned my lesson) movie” Anyway, I used to LOVE that movie, tried to watch it recently and couldn’t get through the first 30 minutes…ok, tangent over

[Joe Hell]

Jonathon yes! That movie started my crush on Geena Davis

[Jonathon]

Joe Hell Wow that’s right, when I rewatched it I didn’t even get to the part where they introduced her…she was the vampire right?!