Smoking, grilling and curing foods, etc.

Just remembered I had some ripe Jalapeños fermenting for hot sauce, They're showing some slow fermentation after 6 days. Guess I'll check again in another week or 10 days.

Hot sauce.jpg
 
J A said:
View attachment 12092 Finally got around to making venison/pork (70/30) summer sausage. Turned out quite well. It's a lot of work to make a 25lb batch but worth it. :)
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Thats is the same mix we do. 10% of the pork is bacon. Was looking at a little 3 point in the back yard this evening wondering how our summer sausage supply was holding up. Make your own SPICE mix or kit? We started with HI Country years ago and have stuck with it ever since.
 
Head First said:
Make your own SPICE mix or kit?
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On the recommendation of a fellow forum-ite on a site called Specialty Pistols, I tried Walton's "H" Summer Sausage blend. Very classic flavor and I'll definitely use it again, though I may add some cracked pepper, extra red pepper, jalepeno or garlic to future batches. I was tempted to break out a few different versions with this batch, but I decided I'd just keep it simple and see how it turned out as a baseline before I experimented. We'll have all we need for a while and I'll definitely be looking for help from family and friends to get through 25 lbs of it. :eek:
 
Craigerrr said:
Craigerrrs barbecued Buffalo wings. I poached the sauce recipe off the interwebs some years ago. Grilling the wings is a long laborious process, but so worth the effort. Five pounds fed 4 of us tonight.
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That's exactly what I do, sear, then bake them a good long while, and then toss them.

It is a bit of work to grill wings, especially 5lbs lol, but TOTALLY worth it!!!!!
 
Trialben said:
Mmmm I bet your neighbors woulda smelt the brekkie cooking!

Now if I was a bot which I could be but yeah well I wouldnt of noticed that towel disspeared off that clothesline 2nd and 3rd pic:rolleyes:.
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It was just a test to see if someone, anyone, was real...
 
Group W said:
Hey Bob. When you dry brine a chicken for the Q, do you rinse it after brining?
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I know you're not asking me but when I dry brine I don't rinse. The dry brine is actually what helps dry the outside so it gets all nice and crispy on the outside.
Nice to hear from you! I've been wondering how you've been lately with the zombie apocalypse and all the fires.
 
thunderwagn said:
I know you're not asking me but when I dry brine I don't rinse. The dry brine is actually what helps dry the outside so it gets all nice and crispy on the outside.
Nice to hear from you! I've been wondering how you've been lately with the zombie apocalypse and all the fires.
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Thanks!!! I recently finished doing hay and have been getting the place ready for sale next spring. Haven’t brewed in a while and about dry. But I have enough whiskey to get me by.

I usually wet brine the night before but just threw some salt, sugar and spices on a spatchcock chicken this morning. Really appreciate your response!
 
Same as @thunderwagn, I don't rinse. I use 1/2tsp of Kosher salt/lb. and often add herbs and spices at the same time. Alternately, I'll just use the salt and then use a dry rub (mine are all salt free) just before cooking.
 
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