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
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
Broncosfan (10-06-2018),hawgrider (10-06-2018),shootbrownelk (10-06-2018)
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
RubberDuck (10-06-2018),shootbrownelk (10-06-2018)
Had leftover brine so made some beans and cauliflower and carrots
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hawgrider (10-06-2018),shootbrownelk (10-06-2018)
http://www.askaprepper.com/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 wouldn’t 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 didn’t 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 what’s 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. That’s the upside.
The downside, if there is one,
"The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields
RubberDuck (12-15-2018),shootbrownelk (12-13-2018)
I am pickling my liver.
Gambit (12-15-2018),hawgrider (12-15-2018),RubberDuck (12-16-2018),shootbrownelk (12-16-2018)
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.
Inor (12-16-2018),RubberDuck (12-16-2018)
shootbrownelk (03-09-2019)
shootbrownelk (03-09-2019)
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.
hawgrider (12-16-2018),RubberDuck (03-09-2019)
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