From FermentationRecipes.com How much salt should I use for a brine? When mixing a brine within which you will submerge your fermentables, it is common to mix to a salinity level between 1.5% and 5% with the sweet spot being … Continue reading
Category Archives: Cooks
Recipe below was inspired by http://www.fermentationrecipes.com/fermented-giardiniera-recipe/2146 1/2 head Cauliflower cut/broken into smaller florets 2 medium Carrots 1/2 white Onion 1/2 Jalapeño 1 Bell Peppers, colors of your choosing 8 cloves garlic 1 Tablespoon sea salt 1 Quart water In his post … Continue reading
8/5/2017, 4PM – Our first fermented Giardiniera. We loosely followed the recipe on page 155 titled Edgy Veggies in our copy of Fermented Vegetables by the Shockeys. It turned out great. Afterwards, computed salt level in the brine to be 3.4%. … Continue reading
8/5/2017 – This was a simple smoke for lunches and dinners. Used 6 large chicken drum sticks and a package of CSRs. Mary had salted and peppered the drums 2 hours before then I added store bought cajun seasoning to … Continue reading
Extracts from http://www.smokingmeatforums.com/t/266473/why-doesnt-my-pulled-pork-taste-like-the-pros-restaurants#post_1737397 Chef JJ – There are any number of things the Q Joints are doing before and after the meat is pulled. Brines and Injections before smoking and/or Adding a good dusting of Rub, a thin Vinegar based finishing sauce, … Continue reading
7/30/2017 – Smoked an approximately 7 lb pork butt in heavy smoke as the Amazen tray burned up in 4 hours. I had lit both ends and left it to flame too long so it had a lot of pellets burning. … Continue reading
7/30/2017 – The ingredients below were inspired by Sarah Miller in this recipe. Her post is a good step by step and many photos. Also, see her other kraut post that has more info on making kraut. This made three quarts about … Continue reading
Author: The Mediterranean Dish Prep Time: 15 mins Cook Time: 65 mins Total Time: 1 hour 20 minutes Yield: 4 ingredients 4 lb whole chicken Salt 1 1/2 tsp allspice 1 1/2 tsp garlic powder 1/2 tsp sweet paprika 1/2 tsp black pepper 1/4 tsp … Continue reading
7/23/2017 – The recipe below is from the downloaded copy of The Ferment Cookbook by Nourished Essentials. Our mods are after the dash or strike-out in the list of ingredients. Yummy Kimchi 4 cups shredded cabbage (Napa, Chinese, or regular green cabbage) 1/2 … Continue reading
7/23/2017 – Followed the recipe below that was inspired by the DL’ed copy of The Ferment Cookbook by Nourished Essentials. Our changes are in after the dash in the ingredient list. Carrot Sticks With Southern Twist 1 to 1-1/2 pounds … Continue reading