Food Smokers and Smoking Tips/Tricks/Techniques

Around 210-220

 

So they've been on a while then?

I was thinking you meant start to finish in 2.

 

Put them on at 10am

 

so you are just using salt? Does it make its own vinegar or something? Just wondered about a recipe for your process thanks!

 

Look friggin' awesome.

 

got some nice color going!

 

Me wants some brisket....

 

I have a brisket in the freezer that needs some attention....

 

Yikes! Beef is getting pricey again.

A lot of regions that raise cattle broke out of a drought a couple/few years ago. I was under the impression that around now we'd be entering a period where the supply was up and prices would start to creep back down. Maybe we became too conditioned to the higher prices for there to be any motivation for the suppliers to bring them down again. Oh well. I won't ever not cook brisket .

 

Prices never came down around here...still hovering above $3.49 lb for brisket...$5.99lb for beef tongue!

 

walmarts here have them...sometimes safeway has them, maybe try asking the butcher to get it for you?

 

Sam's sells them here.

 

Mexican places usually snatch them up quick...especially if they are legit Mexican food!

 

Deals today on Amazon.

 

More deals.

 

So what is happening is lacto fermentation. The 2% salt by weight is enough to kill/ward off bad bacteria and still allow the natural omni present Lacto Bacillus bacteria (the good bacteria) to work on the veggies. The vinegar at the end it to raise the PH so it is shelf stable.

Some folks add whey or the clear liquid from yogurt (both lacto bacillus rich) to get the party started faster. Reading about that method some complain the final product isn't as good as just letting it naturally occur so I opted out of using a fermentation starter.

 

Just pulled the pork loin.

 

Recipe is:

1. A known quantity of peppers by weight
2. Rough chop the peppers in the Ninja blender
3. Placed 1/2 by weight into separate 1 quart mason jars. You don't want to fill the jar the entire way a couple inches of head space is good. When in doubt split the batch
4. 2% salt by weight to make a brine solution enough to cover the peppers. (I had 583 grams of peppers so I added 12 grams of non-iodized salt. Sea, Kosher or pickling salt is recommended. Regular iodized table salt should be avoided )

To make it easy I started out making 2 cups of brine solution then added 1 cup to each jar. I then added water enough to cover the peppers, capped jar and shook well. After that I took the cap off the jar and covered with a clean paper towel and screwed the ring back on to secure the paper towel. This will allow the mixture to breath and keep bugs out. Once fermentation picks up I'll stir once a day until fermentation ends 2 to 4 weeks. Once fermentation ends the mixture will go back in the blender a blended until smooth. Then I'll run the slurry through several layers of cheese cloth to catch as much pulp/fiber as possible. Add a splash of vinegar (couple ounces) to raise the PH bottle and enjoy.

Like so many other thing buying is easier but there is no fun in that. I like making things from scratch. To day a friend brought over a bunch of tomato's so I blanched and skinned them, cooked them down and made homemade pizza sauce. In anticipation of getting the tomato's about 6:00am this morning I started making a double batch pizza dough which is currently cold rising in the fridge. Later tonight its pizza on the BGE. Unfortunately time did not allow for a batch of homemade mozzarella.

 

I looked at a couple recipes and it says 48hrs to ferment?

 

Ribs were delicious. The wife and I destroyed them.

Simple: salt, peper, and brown sugar.

I love when the bones fall out.