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Monthly archives: August, 2017

Melting cheese

Who doesn’t like melted cheese? ๐Ÿ™‚ Here’s a useful chart.


Planting table

I made a planting table for my SO today. The old one finally gave up due to weather, wear and tear. It’s going to be mounted on the garden shed’s wall with hinges so it’s “foldable” to save some space when it’s not in use and also to protected from the elements a little better.


Dry curing done

As much of a setback the smoking session last weekend was, as heavenly the dry cured meat turned out!

Took ’em off the hook today since they had reached the planned weight. Firm to the touch, dry and with a really delicious scent. It came out almost “creamy” with an unobtrusive taste, the herbs I used come through not too heavy and they have a very pleasant texture.

Pork neck with the surface fat trimmed diligently turned out to be the most suitable piece to use. Only thing I will change is that I will use a little larger pieces next time. O.K. so let’s skip smoking and concentrate on dry curing instead ๐Ÿ™‚


Smoking done… but not good.

So yesterday the four pieces of pork went into the smoker for two sessions with about 4 hours each. Unfortunately, only one of them came out good, the other three didn’t. Very harsh taste, almost bitter. Not really pleasant. At least they looked pretty…


Dry box in use

The meat that I cured some days ago are now hanging in the dry box for “brennen”. I’ll do that intuitively, so I’ll see if it takes one or two days for a good result. After that they’ll be going into the smoker for 6-8 hours.


Slow cooker conversions – Update

Here’s an update to my former slow cooker conversion chart. Unlike the old one it also mentions oven-time vs. the applicable slow cooker times. Loads of recipes there, too.


Drying-box

This is the Drying-Box that I made the last few days. Originally no more than a standard wooden box from the hardware store.


Calories

Found this mint box at my local gas station today and had to buy it right away ๐Ÿ™‚ Rough translation:

“CAUTION: Calories are invisible, mean little creeps. They come out at night and sew your clothes tighter.”


Cold smoking again #1

So I think I’m starting large-scale production now… ๐Ÿ™‚ I have four new pieces of pork here again (belly, neck and shoulder) that I want to cure in different ways and that I plan to cold-smoke next weekend.


Meat Curing Progress

The waiting is over now after six days of dry curing in a vaccum bag. So I gave each one a different spice: Coarse pepper, Thyme and Rosemary, corded ’em up and hung ’em in the fridge. Now it’s about waiting for them to dry.


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