huskerfan1200
Knows what a fatty is.
Temps in low 30's here yesterday. Good day to try some cold smoking and catch some CFB games.
Did 16 ounces of 5 basic cheeses and some Gruyere for an upcoming Thanksgiving dish. Also did some garlic and some paprika.
Smoked for 3 hours at 70*-90* temp. Was able to keep a small fire in the firebox using small oak chunks.
Let them sit overnight and just got done vacuum-sealing them. I'll let them sit for a couple weeks and give them a try. If they're good, I'll package assortments for gifts.
Question: Should these packs be frozen or just refrigerated?
I started the day with some beef back ribs on the mini-UDS. Inspired by Smokin Ribs' posts earlier this week. . Got this rack from Wally World. Not much meat on these so I probably won't go that route again. Used SPOG and oak. Took about 3 hours at 225*. Had good flavor but was just a snack in the middle of our day of cooking. Afterwards, got some beef stock going with the bones. Made 8 cups of stock that is now in the freezer.
After snacking on the ribs, I put some homemade brats on the mini-UDS. It was all warmed-up so might as well use it! These were in the freezer and were made during Covid shutdown last year. 5 different kinds that will go to meals this week.
Next up was chili. I used this recipe as my base and modified with some more meats and additional chili powders. Doubled the recipe and did it in 2 stock pots. Made 6 quarts. Just got them bagged up and into the freezer.
Last was our first run at Christmas Pickles using smoke ninjas recipe. Was a simple process to do. Made 5 jars. Added some red chili flakes to one of the jars and a bit more garlic and peppercorns to another. They're sitting in the fridge doing their thing.
Last is the size of the fire I had for the cold smoke.
Was a good day! Today is clean-up time
Sorry for the sideways pics.
Did 16 ounces of 5 basic cheeses and some Gruyere for an upcoming Thanksgiving dish. Also did some garlic and some paprika.
Smoked for 3 hours at 70*-90* temp. Was able to keep a small fire in the firebox using small oak chunks.
Let them sit overnight and just got done vacuum-sealing them. I'll let them sit for a couple weeks and give them a try. If they're good, I'll package assortments for gifts.
Question: Should these packs be frozen or just refrigerated?
I started the day with some beef back ribs on the mini-UDS. Inspired by Smokin Ribs' posts earlier this week. . Got this rack from Wally World. Not much meat on these so I probably won't go that route again. Used SPOG and oak. Took about 3 hours at 225*. Had good flavor but was just a snack in the middle of our day of cooking. Afterwards, got some beef stock going with the bones. Made 8 cups of stock that is now in the freezer.
After snacking on the ribs, I put some homemade brats on the mini-UDS. It was all warmed-up so might as well use it! These were in the freezer and were made during Covid shutdown last year. 5 different kinds that will go to meals this week.
Next up was chili. I used this recipe as my base and modified with some more meats and additional chili powders. Doubled the recipe and did it in 2 stock pots. Made 6 quarts. Just got them bagged up and into the freezer.
Last was our first run at Christmas Pickles using smoke ninjas recipe. Was a simple process to do. Made 5 jars. Added some red chili flakes to one of the jars and a bit more garlic and peppercorns to another. They're sitting in the fridge doing their thing.
Last is the size of the fire I had for the cold smoke.
Was a good day! Today is clean-up time
Sorry for the sideways pics.
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