Fermented Carrot Sticks – 1st time

Posted on by August 22, 2017

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.

Trying these new lids

Carrot Sticks With Southern Twist

1 to 1-1/2 pounds of carrots(peeled and cut into sticks) –  We cut up enough to fill the quart jar
Two handfuls of fresh cilantro leaves – Used one handful
1/2 teaspoon of cumin seeds
1 tablespoon of sea salt
3 cloves of garlic peeled and crushed – used several large cloves and several small

  1.  Prepare the brine by combining the salt into the warm water so it dissolves. Set aside to cool
  2. Place the garlic cloves, cumin seeds and the cilantro in the bottom of the mason jar
  3. Place the carrot sticks on top so that they all ?t vertically.
  4. Pour brine over the carrot sticks leaving about 2 inches of headroom from the top of the jar
  5. Tighten the jar with the Easy Fermenter lid and place at room temperature for about 7 to 18 days
  6. Once the vegetables are tasting to your liking transfer to cold storage.

8/2/2017 – Eight days fermenting.  Tried two sticks in my lunch. Very crunchy and a bit of ferment taste. Did not appear to have fermented all the way through.

8/5/2017 – 13 days fermenting.  Stick is not so crunchy and had a better flavor. Needs longer.

8/19/2017 – After numerous times trying these they were never really tasty. They were crunchy but did not have any flavor. Not sure how to fix it.

Jimmy Dean Sausage Clones ToTry

Posted on by July 21, 2017

From a post at SMF – “…this set of three recipes from Top Secret Recipes posted by Todd Wilbur on FB:

Jimmy Dean Sausage clone recipe

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket (make it lean pork if you like), or grind some up yourself if you have a meat grinder laying around for some good old-fashioned fun. Thanks for the inspiration, Jimmy!

Regular
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)

Hot
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed dried sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent Flavor Enhancer)

Maple
16 ounces ground pork
3 tablespoons maple-flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent Flavor Enhancer)
1/4 teaspoon ground coriander

Combine all the ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until browned all over.

Each recipe makes 1 pound of sausage.

Shrimp – Royal Reds

Posted on by July 9, 2017

7/8/2017 – At the farm – Bought 3 lbs, of 20-30 count, head-on, frozen, Royal Reds at Bayou Produce and Seafood for $6.50/lb. Owner said they were authentic from 1000 feet deep in a trench in Florida. We told him we had them recently that had come from Argentina. He said those would have been farm raised and not as good.

Brought to a boil a 6″ deep, wide aluminum fry pot with a little more than 1C homemade crab boil and turned it off. Let it steep for an hour then brought back to a rolling boil and dumped in the cold, headless shrimp.  Note we did not add salt as the owner said they are salty enough having come from so deep where the salinity is high.

Very pleased with the crab boil as it had the carport smelling like old time crab boil with strong full aromas. The shrimp had the flavor but not overpowering.

Owner said to add them to boiling water and as it reheated leave them in for no more than 3 minutes. Using Mary’s phone counting down from a 3-minute setting, when it timed out the first shrimp floated. As the pot had a strainer basket they all were removed from the boil at the same time. Dumped them into a bowl with ice.

Results – They:

  • sorta had a lobster taste as we were told to anticipate. Perhaps the crab boil masked it some;
  • were firm and a bit crunchy – definitely not overdone. Seemed like they are firmer meat than the typical shrimp;
  • did have a good shrimp taste that was more mild than typical;
  • were a nice change but not work paying a lot more which we did not do today as there were no cheaper fresh shrimp due to fresh water has pushed the shrimp offshore. Only thing available was frozen and all expensive by Bayou La Batre pricing.

Pastrami for Kelley’s birthday

Posted on by March 16, 2021

This cure and smoke turned out good. It was a joint effort with Mary helping a lot as we set it up and took it to the farm to turn it every day. Brought it back to Houston and smoked it almost 5 hours that afternoon. Finished it in the oven on Kelley’s birthday. The big difference this time was lightly grinding the rubs rather than leaving the seeds and corns whole. The small piece we had when it was opened and cut was good. Kelley raved about how good it was. Note the last Conclusion that grinding the seeds maybe reduced the flavor. See the May 5th cook as it was better.

Continue reading →

Chef JJ’s Compiled Turkey Process

Posted on by January 9, 2018

Below is a compilation of recipes and advice from Chef JimmyJ at Smoking Meat Forum about poultry and especially turkey. The brining piece is also on my Brining page.

For thawing advice and process safety tips go to the page titled Turkey Parameters- thaw, brine, inject. There is also a link there to 6 cajun injection recipes.

From Chef JJ – I brine all my poultry, even rotisserie chix. The recipe below is popular and Wade in the UK uses it commercially…JJ

Families Favorite Brine

1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1 – 1-1/2 Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional

  1. Mix well and Soak the Bird overnight or up to 24 Hours.
  2. Remove the Chix, rinse if desired and pat dry with paper towels.
  3. Place in an open container (in also said on a wire rack in a sheet pan) in the refrigerator overnight or up to 24 hours for the Skin to dry.
  4. This will give a crispier skin when Smoking or Roasting.

Why to Wet Brine – From Dave Omak – “DiggginDogFarm recommends dry brining for increased flavor…. I have tried it and find that’s true… Also the meat stays more moist, when dry brining, versus no brining…. Wet brining can “add” flavor if spices, stocks are used in the wet brine… Wet brining can add moisture when supplemented with hygroscopic materials like salt and sugar… The salt and sugar remain in the meat fibers and “hold” onto the liquid solution….”

Injection – Not by Chef JJ. – See Turkey Injection recipes from Louisiana.

Post at SMF said –  “I injected each the night before with 1 cup butter and 1/3 creole mixed in. Smeared what I couldn’t inject over the birds and then dusted with more creole, garlic powder, and a little pepper. Turned out delicious for as easy as it was. About 15 minutes per pound.”

To Inject or Not to Inject – See this post for the debate and recipes.  I think the first time I will pass on the injection and see how the flavors in the brine soak in.

Juicy Smoke-tastic Chicken and Turkey posted here by Chef JimmyJ

I like Apple and/or Hickory with Chicken or Turkey. Determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively.

For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or – 5 minutes depending what part of the range you choose.

Usually, the skin will not crisp in a smoker so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin…JJ

Creole Seasoning by Kit Wohl

Posted on by November 1, 2019

Below is Kit Wohl’s recipe in our copy of her New Orleans Classic Seafood cookbook on page 92. This is the blend we began making summer 2017 and Mary “loved it” on chicken, in fry mix and other stuff. The gram values are ours derived from the conversion chart at this site. Notice the additional ingredients to make a blackening seasoning and a seafood fry. Continue reading →

Pork Shoulder Smoked

Posted on by August 13, 2017

6/25/2017 – Smoked a fresh 8.98 lb. Smithfield shoulder roast bought yesterday at HEB for $1/lb.  Just the usual smoke with Stubb’s rub. The only thing different was Spritzing with apple juice and smoke was from half Lumberjack pecan pellets and half CookinPellets Perfect Mix. Turned out great–one of my best. Pipier and Olivia spent this weekend with us.

Continue reading →

Our Basil Pesto

Posted on by June 13, 2021

Inspired by Bea Lazzaro in her cookbook we own titled Italian Provincial Cookery on page 44. Bought the book in the 1990s and Mary and I have always made pesto this way.

  1. Add enough basil leaves, somewhat compacted, to fill the large food processor;
  2. add 6-8 average size garlic cloves roughly chopped;
  3. shake coarsely ground fresh black pepper evenly around the processor;
  4. add a little less than a 1/2 tsp kosher salt;
  5. spread evenly a large pinch of red pepper flakes;
  6. pour oil from pour spout of the bottle once slowly around then once faster;
  7. add 2-3 oz. of creme cheese cut into fourths;
  8. blend until a rough paste and scrape sides with spatula;
  9. add ½-cup walnuts or pecans that have been roasted in a castiron skillet;
  10. add 1 cup of grated parmesan cheese;
  11. blend until mixed and adjust oil to have a slight sheen.

If there is more than one processor of basil then blend it all and put the batches into a common bowl. When all is processed mix together in the common bowl to have one consistent batch.

7/12/2019 – The above was edited/clarified this date to match what we did today that made six ½-pints of pesto. This was the first pesto made at the farm.

6/13/2021 – Added a lot more cayenne red pepper flakes from last year’s garden. It is a bit spicy! The basil is from seed Mary grew in the new greenhouse and transplanted to her yard garden.