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The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 30 Jul 2014
Offline Last Active Jul 24 2017 08:39 AM

Posts I've Made

In Topic: Any fermentation experts here?

24 July 2017 - 07:54 AM

Looks Great MRCTC :)  Head space looks good on those though you should have a weight on those peppers maybe a cabbage leaf to hold mash below brine. I also grind my mash to get more surface area. This allows for better and faster fermentation.  Looks like you have something in there but not sure. The cabbage leaf trick keeps all your mash submerged :) Attached File  post-9957-0-40620500-1445867265_thumb (1).jpg   44.77KB   2 downloads

In Topic: Any fermentation experts here?

23 July 2017 - 07:57 AM

No, i should be more diligent on steralizing. I didnt have a starter but i have some whey from some
Yogurt i made that im going to try on my next batch

So did you leave your ferment open with just some cheesecloth overtop? Or did you start right out with the airlock? Do you have a picture of your ferment you could share?

OK so why are you so set against buying a couple cheep air locks. The key to a good ferment is prep and the proper equipment . Making sure no air gets into your jars is very important as proper fermentation requires and environment that is absent of oxygen or anaerobic . The best way to get this result is to keep head space in your jars to a minimum and to seal the jar from outside O2. 

 For us to better understand your problem please post pics of your ferments good or bad. Also what was your method in detail. Fermenting is easy but you should try the methods by the fermenting crew here. We all have had great success but follow the basic rules laid out in fermenting 101. 

Don't get discouraged it happens but get yourself the right gear first. Makes all that hard work worth it in the end. 

Good luck keep us posted.


Oh and starters are great but iv'e made many without so not a deal breaker. Keep Out Oxygen!!!!  :)

In Topic: MikeUSMC's Whiskey Barrel Smoker

11 July 2017 - 10:31 AM

Got access to a couple more pics from a couple months ago

Swineapple Kebabs
(Dry rubbed) Cubed pork tenderloin and a chunk of pineapple, wrapped in bacon, smoked over apple wood

Absolutely delicious, but they freakin' fell apart when trying to eat them. If you have the time, I'd suggest using individual toothpicks vs. long skewers. It might be more time consuming, but less messy to try to pick up and eat in the long run.

DAMN MIKE those look Killer What temp and how long ya 'll cook those brother. A little splash of your BAJAN PEPPER SAUCE would be perfect with those little packets of pork :)  

In Topic: [Jul 3] What are you working on this week?

08 July 2017 - 08:05 AM

I'm calling Mike's wife to tell her to get out of bed and find something for Mike to do :) "snicker" "snicker" 

In Topic: TheGreenChileMonster Fires Up The Weber Smokey Mountain

05 July 2017 - 09:50 AM

Wow. :D

Franklin does brisket right. You gonna wrap it in butchers paper?

Love the butcher paper technique works amazing. Keeps bark nice and crispy. :)  And awesome looking brisket GCM !!