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Must be such a good boy to have home made treats!
I envy Rufus.
Today's batches of sauerkraut and fermented salsa. Now they go into the cool basement to ferment.
Last night I made chicken jerky treats for Rufus. I used the USDA instructions to heat them to 165 prior to drying, and used the 165 degree setting on the dehydrator. I dried them for 12 hours. There are concerns about store foods being contaminated, especially the ones made in China. I feel better about these - bought the chicken parts at WInco, the label says USA grown, no antibiotics. These are chicken hearts, livers, and thighs. It's a good idea to remove the fat, otherwise they are greasy to the touch although Rufus doesn't mind that. Fat might go rancid while in storage, too. The liver jerky is black, that's just how liver is. The hearts are also almost black.
These are the latest hot pepper sauces. After chopping the peppers and some garlic for each, I packed them into pint canning jars as described previously, poured in brine with some clear whey, and let them ferment for several days. Then I poured off the brine, reserving some to add back for consistency, and ground in food processor until consistency of fine relish, adding some brine back. The Korean sauce is fairly mild. The Thai is knock-your-socks-off hot!
The glass weights that I bought for these small mouth jars were difficult to extract. I had to turn the jars upside down. Bad engineering. I need to find ones with built in handles like those for larger mouth jars.
I've probably made 5 or 6 batches of apple sauce that way now. I froze a couple of batches for later use, in quart size freezer ziplock bags. I love the stuff! Also it's a great use for windfall apples.
I also like that fermentation system very much I made another batch of kimchee, another batch of sauerkraut, and some pickled eggs.
Daniel, how do you like the fermenting system you now use?
"I cut a circle of wax paper, larger than the top of the jar and push that in so the peppers will be below the brine level. Then I top with a glass weight, then push in so the brine covers the weight. Then the silicone one-way-valve lid."
I have not used this method and need your review. Thanks.
Loam, on September 24, 2018 you shared a recipe with us. How did it turn out?
Apple sauce made in crock pot.
Randy, I don't think you'll catch anything from those mushrooms, although I don't know much about them!
That pizza sounds interesting. The most unusual I've had lately was on a trip to Cannon Beach last Veteran's Day. We got one that was sauteed mushrooms with Rosemary, roasted garlic, and goat cheese. I loved it.
One of today's projects: I liked the red Thai pepper sauce so much I've been looking in all of the Asian grocery stores for red Thai peppers. No such luck. Yesterday I bought some green Korean peppers, and mixed colors Thai peppers. Today I made a batch of hot sauce with each, that now needs to ferment a while. Here is the recipe that I use. I made a few changes - first, I used the entire package of peppers, cutting them into slices and then roughly chopping in a small food processor. I packed those into the pint jar, then poured in the brine. Second, I added 2 tablespoons of clear whey as an inoculum. I mixed that with the brine before pouring it into the chopped peppers in the jar. Alternatively, I could have used sauerkraut juice (alive, not canned). I did that to "jump start" the fermentation.
We'll see how they turn out. Putting this together is really simple. Maybe next I'll make a batch with Jalapenos.
This is the arrangement I did for the top. It can just be a plastic bag filled with brine or water. This is a little more complicated, but I like it. I cut a circle of wax paper, larger than the top of the jar and push that in so the peppers will be below the brine level. Then I top with a glass weight, then push in so the brine covers the weight. Then the silicone one-way-valve lid.
This is the Thai Pepper sauce, done the same way.
Squirrel's brains? Yummy! I may get the same disease eating my newly found "chicken in the woods" mushroom. It's a little old looking, so we'll see. Have you ever seen one?
Had something last night I've never had before--a fig pizza! The cheeses were mozzarella and blue. Took my 3 daughters and husbands (2) out to dinner last night at one of the restaurants in Lafayette my farm kids sell produce to. The pizza was delicious.
Oh yes, the tater pie was good, although I didn't mash it up enough--a little stringy. I add ginger to it.
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