I stumbled upon this today. I’m cooking a lot but I didn’t know this simple rule!
Food Drying Box in Uuse
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.
Next Attempt on Curing Meat at Home
Since the last batch worked out so beautiful, I have started another one but this time three times as much. The procedure is always the same:
New Batch of Homemade Sausages
Man, this is gonna be a large gallery. I made a new batch of sausages today, following my basic recipe – we hope to have the one or the other grill party here with some friends. Not everything went straight, but in the end, it worked out fine.
Meat curing is done
Three weeks ago I began curing some meat just in the fridge, without smoking. Today, after 24 days I think it’s done so lets try it. It has lost more than 35% of it’s weight (the goal was 310g, it is 305 g now), it is firm and has no unpleasant odor.
Chili Ramen
A Simple Ramen Dish made from chicken soup and my homemade chili oil. This is way better than the industrial ramen packages.
My favourite BBQ Dry Rub
The 2.574.956th approach to rub on the net. This is my personal favourite. I like it because it’s absolutely easy to make and it simply tastes great. Just mix it up and you’re ready to go.
Oven-baked Short Ribs
So I made me some of my favourite barbecue short ribs yesterday for diner. Here’s the sequence of events:
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