Page 10 of 11 FirstFirst ... 891011 LastLast
Results 91 to 100 of 101

Thread: What are you pickling?

  1. #91
    VIP Member! RubberDuck's Avatar
    Join Date
    Dec 2014
    Location
    Lansing MI
    Posts
    4,192

    Ranks Showcase

    Thanks
    19,075
    Thanked 8,567 Times in 3,482 Posts
    Here is the end product of the smoked eggs and the wife wanted some beat eggs. So did small batch of those

    Sent from my SM-G955U using Tapatalk

  2. The Following 3 Users Say Thank You to RubberDuck For This Useful Post:

    Broncosfan (10-06-2018),hawgrider (10-06-2018),shootbrownelk (10-06-2018)

  3. #92
    ədˈminəˌstrātər hawgrider's Avatar
    Join Date
    Dec 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    22,957

    Ranks Showcase

    Thanks
    28,463
    Thanked 33,496 Times in 15,503 Posts
    They look great! I've made beet eggs and didn't care for them. My ole lady liked them but not me.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  4. The Following 2 Users Say Thank You to hawgrider For This Useful Post:

    RubberDuck (10-06-2018),shootbrownelk (10-06-2018)

  5. #93
    VIP Member! RubberDuck's Avatar
    Join Date
    Dec 2014
    Location
    Lansing MI
    Posts
    4,192

    Ranks Showcase

    Thanks
    19,075
    Thanked 8,567 Times in 3,482 Posts
    Had leftover brine so made some beans and cauliflower and carrots

    Sent from my SM-G955U using Tapatalk

  6. The Following 2 Users Say Thank You to RubberDuck For This Useful Post:

    hawgrider (10-06-2018),shootbrownelk (10-06-2018)

  7. #94
    ədˈminəˌstrātər hawgrider's Avatar
    Join Date
    Dec 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    22,957

    Ranks Showcase

    Thanks
    28,463
    Thanked 33,496 Times in 15,503 Posts

    How To Pickle Meat




    At least as far back as the 18th century, brining was a common way to preserve meat to make sure it wouldnít go to waste. It became popular in the age of sail due to its ability to preserve meat for years, rather than the short-term preservation of other methods. Brined meet didnít have to be kept cold, and it let people enjoy meat all year round without needing any complicated processes.

    Brining was a minimalist method for preserving meat back then, and is still used today for that very reason. Why fix whatís not broken? The simplicity of the process, as well as the availability of the necessary supplies, makes this a popular choice among preppers, large families, and anyone who is tired of meat going bad before being able to cook it. Thatís the upside.

    The downside, if there is one,
    http://www.askaprepper.com/how-to-pickle-meat/
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  8. The Following 2 Users Say Thank You to hawgrider For This Useful Post:

    RubberDuck (12-15-2018),shootbrownelk (12-13-2018)

  9. #95
    Evangelist Camel923's Avatar
    Join Date
    Feb 2017
    Location
    PA
    Posts
    755

    Ranks Showcase

    Thanks
    1,046
    Thanked 1,238 Times in 562 Posts
    I am pickling my liver.

  10. The Following 4 Users Say Thank You to Camel923 For This Useful Post:

    Gambit (12-15-2018),hawgrider (12-15-2018),RubberDuck (12-16-2018),shootbrownelk (12-16-2018)

  11. #96
    Zealot
    Join Date
    Jul 2014
    Location
    Wonderful Wyoming
    Posts
    2,558

    Ranks Showcase

    Thanks
    11,042
    Thanked 3,242 Times in 1,729 Posts
    I wish I had me some Northern Pike to pickle. I cut them into strips, even the meat with the Y bones (the pickling softened/dissolved them). It was better than the herring you can get at the store. The meat was white & firm and not slimy. Just vinegar/pickling spice/onions/salt and a garlic clove. I forgot that I also added a bit of sugar.
    Last edited by shootbrownelk; 12-16-2018 at 05:27 AM.

  12. The Following 2 Users Say Thank You to shootbrownelk For This Useful Post:

    Inor (12-16-2018),RubberDuck (12-16-2018)

  13. #97
    ədˈminəˌstrātər hawgrider's Avatar
    Join Date
    Dec 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    22,957

    Ranks Showcase

    Thanks
    28,463
    Thanked 33,496 Times in 15,503 Posts
    Quote Originally Posted by shootbrownelk View Post
    I wish I had me some Northern Pike to pickle. I cut them into strips, even the meat with the Y bones (the pickling softened/dissolved them). It was better than the herring you can get at the store. The meat was white & firm and not slimy. Just vinegar/pickling spice/onions/salt and a garlic clove.
    Pickled fish. Now that I gotta try.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  14. The Following User Says Thank You to hawgrider For This Useful Post:

    shootbrownelk (03-09-2019)

  15. #98
    ədˈminəˌstrātər hawgrider's Avatar
    Join Date
    Dec 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    22,957

    Ranks Showcase

    Thanks
    28,463
    Thanked 33,496 Times in 15,503 Posts
    Quote Originally Posted by Camel923 View Post
    I am pickling my liver.
    Roger that! I'm working on it.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  16. The Following User Says Thank You to hawgrider For This Useful Post:

    shootbrownelk (03-09-2019)

  17. #99
    Zealot
    Join Date
    Jul 2014
    Location
    Wonderful Wyoming
    Posts
    2,558

    Ranks Showcase

    Thanks
    11,042
    Thanked 3,242 Times in 1,729 Posts
    Quote Originally Posted by hawgrider View Post
    Pickled fish. Now that I gotta try.
    I tried a bunch of different fish, but the northerns worked the best. I used to get a lot of pike from guys who said that they were too slimy. I used to put them in a laundry room sink we had and hit them for a few seconds with the sprayer and HOT water. The slime comes off quickly and easily and goes right down the drain. They were then squeaky clean and you can hold onto them easily. I did the same hot water rinse thing with Lake trout and Brook trout and Lawyers (Burbot). They're easier to fillet when you can hold onto them.

  18. The Following 2 Users Say Thank You to shootbrownelk For This Useful Post:

    hawgrider (12-16-2018),RubberDuck (03-09-2019)

  19. #100
    ədˈminəˌstrātər hawgrider's Avatar
    Join Date
    Dec 2014
    Location
    Third holler on the right. Then up the road a piece
    Posts
    22,957

    Ranks Showcase

    Thanks
    28,463
    Thanked 33,496 Times in 15,503 Posts

    Pickled watermelon rinds



    One and a half cups of water.
    One and a half cups of sugar.
    One and a half cups of vinegar.
    Half a teaspoon red pepper flake.
    One teaspoon black pepper corn.
    3 tablespoons kosher salt.

    Heat up brine to boil then simmer for a couple minutes let cool just a little bit. Pour in jars cap it.

    Don't forget to sterilize the jars put in the fridge for 3 or 4 days and eat them up. Makes about 2 quarts.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

Page 10 of 11 FirstFirst ... 891011 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •