Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

oldsalty

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

#1477967 Any fermentation experts here?

Posted by oldsalty on 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 :) post-9957-0-40620500-1445867265_thumb (1).jpg




#1477702 Any fermentation experts here?

Posted by oldsalty on 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!!!!  :)




#1474534 MikeUSMC's Whiskey Barrel Smoker

Posted by oldsalty on 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
attachicon.gifIMG_4628.JPG
attachicon.gifIMG_4629.JPG

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 :)  




#1473716 [Jul 3] What are you working on this week?

Posted by oldsalty on 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" 




#1473125 TheGreenChileMonster Fires Up The Weber Smokey Mountain

Posted by oldsalty on 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 !!




#1473111 Drop it like it's hot... #4th #july

Posted by oldsalty on 05 July 2017 - 08:48 AM

Trained by OldSalty :)




#1473101 The BIG MEAT: Giant USDA Prime Ribeye Roast Cooked Like a Steak, Adam Perry L...

Posted by oldsalty on 05 July 2017 - 08:07 AM

Here in Australia roast Lamb is probably more popular than roast beef. Lamb will almost always be fall from the bone tender if cooked long and low enough and never need tenderising. Just like pulled Pork, you should be able to pull it apart straight off the bone.

SR

OK i'm ready for my plate when's dinner Mate?




#1473100 The BIG MEAT: Giant USDA Prime Ribeye Roast Cooked Like a Steak, Adam Perry L...

Posted by oldsalty on 05 July 2017 - 08:04 AM

The lamb that I have had and loved though, is medium rare, so I don't know about the pulled leg of lamb thing.

Have slow smoked leg of lamb with fantastic results. But my favorite is med rare i still smoke it only much higher heat gets that great crust and juicy wow. Smoke roasting is my favorite method for lamb. And BONE IN ALL THE WAY :)




#1473095 [Jul 3] What are you working on this week?

Posted by oldsalty on 05 July 2017 - 07:56 AM

Am able to look at my screen again without feeling like my eye's are on fire. Sooooooo there's that :)




#1473094 Mustard BBQ Sauce with a kick

Posted by oldsalty on 05 July 2017 - 07:53 AM

Very nice Crispee will be making a batch for the weekend. Thanks :)




#1473086 Big Green Egg

Posted by oldsalty on 05 July 2017 - 07:36 AM

Nice !!!!  As Far as membrane never had an issue removing one. 




#1473084 Hempy method

Posted by oldsalty on 05 July 2017 - 07:23 AM

Very Cool Peter !!! Thanks for the tip. Didn't get to have a garden this year. But will try that next season.




#1453809 Second Batch Started

Posted by oldsalty on 07 May 2017 - 07:50 AM

No worries if you make it they will come. Made small batches at first but always seems to be someone who wants a jar. Can't keep them on the shelf long. :)  And welcome to the fermentation Crew!!!  And as Brother Mike pointed out once Bitten there is no cure except more ferments.  hahaha Keep us Posted.




#1453802 BEGIN! Stop SmokenFire!

Posted by oldsalty on 07 May 2017 - 07:28 AM

Looks like Brother Smoke has some serious competition coming his way. Good Luck to all !!




#1452994 Coffee Rub suggestions Please!

Posted by oldsalty on 04 May 2017 - 04:30 PM

BTW I use Bustello Coffee

 Sounds great how about a food porn shot of that brisket my friend :) Oh whats woo woo sauce ?