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The last of the holiday Honey Peach Cider I made. While working Business Development. Fun times ahead.

I use all types but my go to is Dillo Dust, Plowboys and bad byron's butt rub.

I use a dehydrator and you never want to precook your meat to 160 prior to drying. Cooking meat will cause it to go rancid much faster than drying it. Between the salt in the jerky cures and the low level of moisture you're fine from any pathogens. Those warnings are just a CYA. Put your...

Pork jerky, eh? A few buddies and I are heading south for swine this spring. I may have to get that pork jerky recipe from you if it's not a family secret.

This is a Jerky board. But to explain it it is basically a cutting board that has a raised lip either 3/8'' or 1/2'' so you can put the meat in and just run the knife along the raised edges, ensuring an even thickness on every cut. Evenly sliced jerky means it all gets done around the same...

I have a Maverick Redi Check and it goes through my walls and upstairs without a problem. But the total distance is probably only 60 feet or so. Sorry but thats all the real world experience I have with wireless thermometers.

Yea I thought about cold crashing since it has been cold enough here to just stick in outside for a day or two.

I smoked a turkey for christmas eve and pork roasts for new years. I'll have to start taking more pictures.

I use this recipe with a few variations. I don't add the pineapple and i add crushed habanero to my marinade. I smoke at 170 for 6 hours. Usually use london broil as it tends to go on half off sale fairly regularly. Having a meat slicer or a good jerky board is the best way to ensure even...

So I currently have 5.5 gallons of AJ, a 3 lb bag of mixed berries, 2 lbs of sugar and notty bubbling away in my garage. I want to rack when I get to a specific gravity then bottle and pasteurize. My question is can I rack to the secondary while ferment is still ongoing and add clearing agent...

So mine will hit 2 months next week and I am going to rack into the secondary, hit it with some clearing agent and bottle in a week. I think it will need to mellow in the bottles for a bit.

This stuff was a big hit with everyone for christmas gifts. I don't even know why people shop for gifts, all you have to give people is homemade booze and jerky and they're happy.

Yea there's a trader joes omw home from work I was thinking I would stop at and look. I'm sure there's a whole foods around too but not sure where. I have another week or so til I need it so no rush. I need more carboys, 3 just doesn't seem to cut it. :D

So the non-pasteurized juice clears faster? And that is a huge yeast cake on the bottom of the left bottle.

Anybody have a source for 100% raspberry or blackberry juice? Concentrate is fine too. I can only find raspberry flavoring (mccormicks, tried it and didn't like it) and raspberry grape juice concentrate. I used the ras/grape last time to backsweeten and did not like the added grape flavor...

Not sure but I think 40. It fits a bushel of crabs or oysters with room to spare.

Here is a pic of my setup. Very similar. I also use this to steam crabs, steam oysters, boil stuffed hams and other stuff. Comes in handy. I did 24 22oz bottles, 10 12 oz bottles and 2 32oz swing tops last night of a honey peach cider.

4 days and we're just beginning to carb up. I think it will be ready on Saturday but I will check again tomorrow just in case. Yea I agree with you with the one lb of honey. You should put an edit in the recipe post. Next time it is one lb of honey and some blackberry juice if I can find it.

Only on day 2 last night, but I usually start checking after 48 hours, just in case. Yea I didn't measure the honey exactly as it was coming out of a 60lb bucket so I think I may have used one scoop too many. Was hoping the carbonation may eat some of the honey in the bottles but I don't know...

I opened one last night to check for any carbonation yet and it is a little sweet but I'm hoping it will mellow out. No carbing yet but I figured it would take 5-6 days anyways.