We celebrated my wife’s birthday yesterday (all the best for you, my love!) and also used the new smoker. A whole chicken, a barbecue fattie and some spareribs – it was yummy and fun. Some Impressions from a beautiful day with friends, food and beer:
I’ve got a lot of trees here in the northern germany refuge and now I also finally got a hammock (Amazon) again! I’ve set up hammocks many times before – as a boy scout – but it’s about 25 years since then… so here’s how I used to set up a hammock:
I used a lashing belt for setting up my hammock and someone I know who didn’t do this ever before asked me how a lashing belt works. Although it’s fairly easy I want to explain the general use step by step here:
I’ll need this one in the next days, so I tried to dig up some long forgotten boyscout knowledge from 30 years ago. Didn’t work… 🙂
Thus, here’s a very good video on how to tie a bowline knot the easy way and if I remember it right, this is the method that I learned as a boy. It is used for mooring ships as well as securing climbing harnesses, aaaand – in boyscout camps all over the world in every imaginable way.
The most common german word for it is “Palstek” in the north (and resembles the vast use in shipping). But I grew up in southern germany and I know it better as “Rettungsschlinge” (used e.g. by rescue personnel) or as “Ankerstich” (which is the term that I learned). Here’s more on it on Bowline – Wikipedia.
It’s very useful, fairly simple and absolutely worth the effort to learn.
I wanted to add a means of heating to my meat drying box (e.g. here or here) so I can also make some beef jerky or biltong directly in it. What I eventually came up with is a 100W heating bulb for… terrariums! Just added a drip plate and mounted it to the already provided (and sealable) hole in the back wall. Looks nice by now.
I took the bacon out of the drying box today and did a little taste-test. It tastes absolutely great, though absolutely nothing like the bacon the classically skilled western european ist used to. It is very dry on the outside, yet juicy and soft enough on the inside to be yummy.
Turns out, the marinade for the chinese bacon experiment is a legit hammer-stir-fry-sauce: I didn’t want to pour it away because it smelled so aromatic, decent and savoury. So I boiled it up to kill off any probably existing bacteria from marinating.
Then I stored it in the fridge and used it as a sauce for my evening dinner stir fry (just as you would use teriyaki sauce or similar). Recommendation!
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