Recent content by hllywd

A chewy, jerky like outside and soft center is actually what's know as case hardening. You can minimize it by vacuum bagging the finished product for a couple weeks.

Ok so this will never be smoked, but it's my first shot at a dry cured bresaola. ~2.5lbs eye of round in the vac bag with kosher salt, #2 cure, thyme, rosemary and black pepper for the next two weeks then drying in an Umai Dry bag for a couple months. Probably ready for some nice early May...

Maybe a little buckboard😎

Canadian bacon cooking in the oven after a couple of cold smoke sessions with corn cob pellets. Same batch of cure, but this is a sample of the buckboard bacon I made at the same time. Love our oven with the temp probe, set it and walk away. Come back a few hours later and it's...

Better get with the program! I've been using the smoker all winter, no better time for cold smoking IMO! That, and I don't do much hot smoking so I take the warmer weather off...

Wow Biergarden, that looks super! Not to mention that pig Genuine!

A few months... September, October... I went about a year on the last one and I still have some, no rush! :mug:

Really nothing more than I already posted... Trappist HG to start, then Bugfarm, and Bugcountry. As of the first week of November it had some tartness and good flavor, but no hint of a pellicle. I did add the oak cubes from a batch of wine sometime not too much prior to that. I left my original...

Found this last night, smells awesome! Didn't disturb it for a sample...

Found this last night! Brewed back in October 2014, it's my second Morebeer Consecration kit. Fermented on Trappist HG, then ECY BugFarm, and Bug Country. I already added the used oak cubes from a Winexpert Stag's Leap Merlot batch, and a couple of cups of the actual wine kit that was left over...

@DGibb I was thinking the same thing as I read the article. I've made a few successful sour batches to date, and why I haven't thought about my cyser that way is beyond me! I haven't made a batch yet this season... game on!

For my second batch I'm switching things up a little. Local shop only had out of date Wyeast Trappist HG when I brewed so I figured what the heck. With a 2L starter the batch went off like a rocket for the first 3 days. At about a week I racked onto the supplied currants, and added 1 each - ECY...

Very nice! Cold or hot? I do much smaller chunks and like to do it cold. I have about 40 lbs of assorted cheese in the fridge. When it cools off in the next few days I'll smoke it, and vacuum bag for Christmas gifts for my family. I do Canadian bacon, and peameal too... Gotta get busy!

It was! I do that a couple times a year... Last Thursday happened to be one of them.