Sorry miss y’all been super busy lately but made some new purchases that keep me busy.
Best posts made by beekeeper84
RE: How to Make Homemade Dry Rub Bacon - Recipe
Wanted to add I just did a side by side with pork bellies from the same pig one with dry rub and one with dry rub + bacon booster and there is a difference the booster is a bit more salty and “bacony”. Extra rinses are needed if you add booster.
1 gallon batch
3 1/2 lbs Clover or your choice honey or blend (will finish sweet)
1 Large orange (later cut in eights or smaller rind and all)
1 small handful of raisins (25 if you count but more or less ok)
1 stick of cinnamon
1 whole clove ( or 2 if you like - these are potent critters)
optional (a pinch of nutmeg and allspice )( very small )
1 teaspoon of Fleishmanns bread yeast ( now don’t get holy on me— after all this is an ancient mead and that’s all we had back then)
Balance water to one gallon
Use a clean 1 gallon carboy
Dissolve honey in some warm water and put in carboy
Wash orange well to remove any pesticides and slice in eights --add orange (you can push em through opening big boy – rinds included – its ok for this mead – take my word for it – ignore the experts)
Put in raisins, clove, cinnamon stick, any optional ingredients and fill to 3 inches from the top with cold water. ( need room for some foam – you can top off with more water after the first few day frenzy)
Shake the heck out of the jug with top on, of course. This is your sophisticated aeration process.
When at room temperature in your kitchen, put in 1 teaspoon of bread yeast. ( No you don’t have to rehydrate it first-- the ancients didn’t even have that word in their vocabulary-- just put it in and give it a gentle swirl or not)(The yeast can fight for their own territory)
Install water airlock. Put in dark place. It will start working immediately or in an hour. (Don’t use grandma’s bread yeast she bought years before she passed away in the 90’s)( Wait 3 hours before you panic or call me) After major foaming stops in a few days add some water and then keep your hands off of it. (Don’t shake it! Don’t mess with them yeastees! Let them alone except its okay to open your cabinet to smell every once in a while.
RE: Sasuage making with the boys!
craigrice ok so I did a bunch of fresh brats and a small batch of snack sticks and this thing kicked a*s it’s about the perfect size for almost anything not too big and not too small. Extremely easy to clean up and I can’t recommend it enough, so if you are on the fence you need to jump off that fence and get it.