Ferment, sherment. Put it in a sunny window for three days, then in a dark spot for 3 weeks. Blam.
D3 Pepper Products
- Thread starter D3monic
- Start date
The asian zing sauce has been really popular with everyone that has tried it. Going to make another batch this weekend most likely. Also got about 15 lbs of meat for jerky.
I'm still trying to find a good container option for my gaucho rub. (not to mention labels.)
Toss up between these tin cans
https://www.amazon.com/gp/product/B07579Q12R/ref=ox_sc_act_title_2?smid=AB7YB7OVNEWKX&psc=1
I really like the tins other than the lids don't screw on.
or these jars
https://www.amazon.com/gp/product/B074QHHGML/ref=ox_sc_act_title_4?smid=A3E5KTAJS5FY3F&psc=1
I'm still trying to find a good container option for my gaucho rub. (not to mention labels.)
Toss up between these tin cans
https://www.amazon.com/gp/product/B07579Q12R/ref=ox_sc_act_title_2?smid=AB7YB7OVNEWKX&psc=1
I really like the tins other than the lids don't screw on.
or these jars
https://www.amazon.com/gp/product/B074QHHGML/ref=ox_sc_act_title_4?smid=A3E5KTAJS5FY3F&psc=1
D3monic said:
Green sauces are often great, I find. Especially the ones that are a lot hotter than you're expecting
I could imagine the pears going well in a green sauce... or a jam/chutney...D3monic said:
Todays agenda, Jerky!
Some el scorponero, cherry smoked el scorponero, garlic, ginger, pepper, onion powder and brown sugar.
Dales marinade, soy sauce, garlic chili sauce and liquid smoke. Could use a little more pepper maybe
got a bunch of peppers in the background I need to process for seeds. Some interesting crosses from kevin bane
Also my rub tins came in today.
Lid isn't as tight as I would like but I think they look nice
I just need to find some heat shrink or something that will fit the tin. For the first few I give out i'll probably just use tape or something. Or maybe magnetize the lids
Some el scorponero, cherry smoked el scorponero, garlic, ginger, pepper, onion powder and brown sugar.
Dales marinade, soy sauce, garlic chili sauce and liquid smoke. Could use a little more pepper maybe
got a bunch of peppers in the background I need to process for seeds. Some interesting crosses from kevin bane
Also my rub tins came in today.
Lid isn't as tight as I would like but I think they look nice
I just need to find some heat shrink or something that will fit the tin. For the first few I give out i'll probably just use tape or something. Or maybe magnetize the lids
For what it's worth I dry at 158 and do the post dry heating mentioned here http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_632_makingjerkyathome.pdf
Damn, that jerky looks like it's gonna be good.
Do you make it with a dehydrator? I'm gonna have to do some searching around for recipes and stuff and try my hand at it next year I think... gotta love some jerky!
Do you make it with a dehydrator? I'm gonna have to do some searching around for recipes and stuff and try my hand at it next year I think... gotta love some jerky!
Goofing around with GIMP, never used it. Kind of hard to navigate and obviously not very proficient at it. Whipped up a quick label for my sweet asian sauce. Still needs some work. Need to see how it looks on a avery 8165 (3.5" x 4") Thinking I may be able to shrink the side test boxes down a little. Also still needs heat scale.
Looks good lol