Jump to content



Member Since 27 Jul 2014
Offline Last Active Mar 09 2018 07:32 AM

#1396823 Reaper pickle recipe

Posted by CraigJS on 16 December 2016 - 03:35 PM

Looking for a good Reaper pepper pickle recipe. Got some up in Door county Wisconsin that were awesome. I use the liquid (in the jar) for hard boiled egg and Jalapeno soaking.Great snacking out of the jar. Thanks.

#1266970 Coffee

Posted by CraigJS on 28 January 2016 - 06:41 PM

If you want smooth, great tasting coffee, try cold brewing. If you want a great drip maker, check out Bonivita. Proper grind size and consistency, proper water temp and quality, along with great beans and a good roast all add to the cup taste.

#1266849 Kimchi

Posted by CraigJS on 28 January 2016 - 12:58 PM

That was for the unaware..:-)

#1266812 Kimchi

Posted by CraigJS on 28 January 2016 - 10:24 AM

Be aware that there is a pressure that builds up as the mixture ferments. Perhaps a daily release would be prudent. Glass in Kimchi isn't a good thing.

#1266669 Kimchi

Posted by CraigJS on 27 January 2016 - 09:06 PM

Love Kimchi. I buy
homemade from a Korean food market, made there on-site.. Yummm, and it keeps you very regular the next day.

FYI, back in the old country they bury in a crock for at least 30 days.😮

#1266661 It's Beef Jerky Time!

Posted by CraigJS on 27 January 2016 - 09:00 PM


#1266339 It's Beef Jerky Time!

Posted by CraigJS on 27 January 2016 - 10:57 AM

Hotrod64,it sounds like your temp is quite high. Usually it takes more in the 6-12 hour range. Better check with temp device.
Ozzy2001, check online for recipes to make marinate. These recipes should give you some ideas on amounts of salt and spices. Mod them as you wish. It may take a few trys to find one you like. Good luck and enjoy your jerky.

#1266088 It's Beef Jerky Time!

Posted by CraigJS on 26 January 2016 - 07:16 PM

Again if it works for you, enjoy.. Best wishes from a dryer who started in the 70s.

#1265784 It's Beef Jerky Time!

Posted by CraigJS on 25 January 2016 - 11:38 PM

9-12 hours in my Excalibur at 160 drys it perfectly. I had a Nesco and checked the temp. 145 degrees max. The baddies get on the meat at under 140 degrees. Preheat your dehydrator before adding the meat. This is the first time I've ever seen anyone use or recommend 100 or so for drying meat. With a brine or without. Even fruit gets dried at 125. But if it works for you, enjoy..

#1223107 Where is "Pepperlover" ?

Posted by CraigJS on 26 September 2015 - 03:58 PM

Haven't seen much from Judy lately. Looking for her pepper listings for sale here.

#1222861 Aji Amarillo

Posted by CraigJS on 25 September 2015 - 07:44 PM

Aji Amirillo are great green used on sandwiches and cut up on salads. Had to use my unripe pods some how. Won't grow them again here in Minnesota. Starters inside in March, they put out pods like crazy. Never ripened.

#1204643 A Simple Guide to Topping and Pruning

Posted by CraigJS on 08 August 2015 - 11:53 AM

What about topping or pruning after pods are/have developed ? Helpful or harmful ?

#1135772 Seeds are a germinating finally.

Posted by CraigJS on 21 March 2015 - 06:07 PM

Finally got some seeds germinating. Jamaican Mushroom, Jamaican Chocolate, Aji Amarillo, Star of Turkey, MOA Scotch Bonnets, Brazilian Starfish. Also some sweet and thai basil. Looking forward to babies in the house.😀

#1065012 T5 Lights charge solar panels?

Posted by CraigJS on 10 October 2014 - 08:02 PM

Cheap computer 120v/12vdc power supply. 1or2 cheap computer case fans. A little handy work,a little google work. Won't cost much. Maybe your answer.

#1055880 Reaper Bombs aka Hot Pickled Eggs

Posted by CraigJS on 20 September 2014 - 03:47 PM

Pickled Turkey gizzards..yummy! Where's my beer!