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  • Jon's Avatar
    1 Hour Ago
    Jon replied to a thread Hello from NM in New Member Introductions
    Let's see if he makes it past 1 post...... ohh, welcome brother
    2 replies | 16 view(s)
  • Triton Rich's Avatar
    2 Hours Ago
    Hello and welcome!:beer:
    2 replies | 16 view(s)
  • Elk Junky's Avatar
    8 Hours Ago
    Hello all, look forward to hearing your story's
    2 replies | 16 view(s)
  • Swamp Fox's Avatar
    10 Hours Ago
    "Just when you thought bacon couldn't get any better ..."
    62 replies | 1636 view(s)
  • DParker's Avatar
    13 Hours Ago
    Bacon made using a gunpowder scale.
    62 replies | 1636 view(s)
  • Swamp Fox's Avatar
    13 Hours Ago
    On the one hand, it's espresso ... On the other hand, it's bacon, so ...
    62 replies | 1636 view(s)
  • DParker's Avatar
    13 Hours Ago
    I use a calculator that computes cure ingredients by weight in grams to 2 decimal places. And although 0.1 gram precision is plenty of accuracy for nitrite dosing, the scale measures to 0.01 gram, so I went with the exact amount the calculator specified...because I could. Strike "espresso" and replace it with "strong coffee" if that'll help. :wink
    62 replies | 1636 view(s)
  • bluecat's Avatar
    13 Hours Ago
    Well I'm interested. So how did you eat your pate? Was it good?
    5 replies | 47 view(s)
  • Swamp Fox's Avatar
    13 Hours Ago
    Threads about liver pate can use all the bumps they can get, so here's one ... :-) Interested in your thoughts on the smoke gun.
    5 replies | 47 view(s)
  • Swamp Fox's Avatar
    13 Hours Ago
    I'm still following along on the other thread. I'm headed over there right now. What's with the .03 on the curing salt? I know you have to be careful with it, but .03? Maybe I have to consult Google for some education. Espresso bacon, huh? Not sure how I feel about that ... LOL
    62 replies | 1636 view(s)
  • DParker's Avatar
    16 Hours Ago
    {continued from previous post} Now that we have 3 doses of basic cure, it's time to start assembling some of our additives. The dry ingredients are all assembled, with two of them awaiting their wet components. One slab covered in chili cure and in the bag. All three slabs covered in savory cure goodness and ready for the fridge. From left to right, hot sauce, coffee and chili. We'll find out in a week (or two, if something comes up and I don't have time to do the smoking next Sunday) whether or not any of this was a good idea.
    62 replies | 1636 view(s)
  • DParker's Avatar
    16 Hours Ago
    Well, the venison pâté and heart thread didn't generate much interest, so... It's been a good 5˝ months since I made my first batch of bacon, and now I'm down to my last few slices. So I pulled my 12 lb slab of Costco pork belly out of the freezer yesterday morning and let it thaw. Feeling experimental, I decided to subdivide it into three 4 lb slabs and try a different recipe on each one. After much searching for inspiration I settled on the following flavorings: 1) "Chili", using smoked paprika, cumin and chili powder (no beans!). 2) Cracked black pepper, garlic, espresso and goji berries...because someone gave me some spices for Christmas, and it included goji berries, so...why the hell not? 3) A combination of "Backdraft Fire Sauce" and "Louisiana Habanero Hot Sauce". Each starts out with a basic cure (kosher salt, brown sugar and curing salt #1...aka sodium nitrite). First, we need to precisely measure the 4.53 grams of nitrite that each batch needs...which of course is a job for a gunpowder scale. This is some laboratory level stuff, so it's a good thing my quality assurance supervisor was keeping an eye on the operation, making sure I didn't screw anything up. The Cheapo Depot kitchen scale will do for measuring the kosher salt and brown sugar. {continued in next post}
    62 replies | 1636 view(s)
  • DParker's Avatar
    1 Day Ago
    At this point I'm thinking that the color in the processor is due to the red color on the outside of the liver chunks caused by the smoke ( I see it often when smoking small pieces of meat, like oxtail. Those are the thinnest pieces of liver. For some reason unbeknownst to me they turned a much darker color than the others.
    5 replies | 47 view(s)
  • Swamp Fox's Avatar
    1 Day Ago
    That is weird. The difference between direct heat and indirect heat, for some reason? What are those gray-black-silverish things on the rack with the liver chunks?
    5 replies | 47 view(s)
  • DParker's Avatar
    1 Day Ago
    So here's an odd result. Normally the liver gets sautéed for 6-7 minutes and that's all it takes to fully cook it and turn it a light brown color all the way through. But after 90 minutes in the smoker at 225°F the exterior took on a two different shades of deep red... Combining it with the other ingredients in the food processor produced the following weirdness: It's fully cooked, but that color just doesn't work. So I scraped it all into a skillet over medium heat for a few minutes and that seems to have done the trick. The liver and smoke flavors are VERY strong, but it still has to chill in the fridge over night, so we'll see if that smooths things out just a bit.
    5 replies | 47 view(s)
  • DParker's Avatar
    1 Day Ago
    OK, great idea. Let's play with some new toys while we're at it. I finally got around to pulling Bambi's heart and liver out of the freezer and doing something with them. The heart was unrolled, trimmed, vac-packed and tossed into a sous vide bath at 157°F where it will stay until this time tomorrow and I try out one of my Christmas gifts on it. In the same vein (ha!) I decided to put a twist on the pâté this year, so the liver has been cleaned, cubed and put into the big smoker at 225°F. It'll cook and soak up mesquite fumes for the next 90 minutes. Then it'll be cooled, mixed with the other ingredients and turned into a tasty paste in my other new toy. Stay tuned.
    5 replies | 47 view(s)
  • DParker's Avatar
    2 Days Ago
    Which goes a long way towards explaining why I've never seen a deer at any of the numerous ponds, creeks or other little bodies of water scattered throughout the woods I hunt.
    17 replies | 193 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    The video and text here is good info ... https://www.qdma.com/northern-deer-get-water-winter/
    17 replies | 193 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    Deer get a lot of their water from plants. Years ago, I read how much, but don't remember now. But it was a major percentage-- Significantly more than 50%, as I recall. Around here they have some green to eat in winter.Some kinds of honeysuckle, though it's hard to tell if they don't eat the evergreen kind all the way down or we have mostly the non-evergreen. I'm pretty sure I've run into both kinds late winter. Jessamine. Greenbrier (smilax). Holly. Cedar. Rhododendron. Woody browse.
    17 replies | 193 view(s)
  • bluecat's Avatar
    2 Days Ago
    Good point. I see the birds eating snow sometimes. I've got a water tub out with a water heater in it. There are times when the whole tub is ringed by birds drinking. I don't know how the deer get enough moisture when snow isn't available. I wish they would find the tub but it's probably too close to the house. I need a solar powered water heater next to the deer feeders, where solar recharges the batteries to power the stock tank heater. I have a lot of hedge trees and in August my area was covered in hedge balls. By October the squirrels had eaten every single one.
    17 replies | 193 view(s)
  • Swamp Fox's Avatar
    2 Days Ago
    It makes you think about animals that have to scratch around on the ground for food, using all their fat reserves up while heavy snow's on the ground. For instance, I can't imagine what turkeys are eating around here right now. The ground won't be accessible for another few days, unfrozen water's scarce, etc.
    17 replies | 193 view(s)
  • bluecat's Avatar
    3 Days Ago
    I put a little treadmill by the food so they can work some of that Christmas fat off. I don't like lazy free loaders.
    17 replies | 193 view(s)
  • bluecat's Avatar
    3 Days Ago
    We all feel the same brother. The dems were pissed Trump was healthy. lol.
    625 replies | 21775 view(s)
  • bluecat's Avatar
    3 Days Ago
    The red headed woodpeckers are the sexiest.
    17 replies | 193 view(s)
  • crookedeye's Avatar
    3 Days Ago
    damm woodpeckers
    17 replies | 193 view(s)
  • crookedeye's Avatar
    3 Days Ago
    somtimes i,m watching my feeder and a phukin woodpecker comes in...im like what the hell...all the little birds fly off..next thing you no all the greasy fat is gone..
    17 replies | 193 view(s)
  • Swamp Fox's Avatar
    3 Days Ago
    LOL ... Lindsey's OK. I don't always agree with him, but that's OK. He's entertaining, too. :-)
    625 replies | 21775 view(s)
  • crookedeye's Avatar
    3 Days Ago
    wait to you have one of those mean woodpeckers on it..they crash the party..
    17 replies | 193 view(s)
  • Swamp Fox's Avatar
    3 Days Ago
    "Choosy moms choose Jif."
    17 replies | 193 view(s)
  • crookedeye's Avatar
    3 Days Ago
    lidays gramm are howevere you spell it.,. he needs to go..
    625 replies | 21775 view(s)
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