Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Covid 2020 canning thread..

Got some white half runners picked today before work. 54lbs on the scale. Wife I’m sure is really happy to be stringing and breaking while I’m at work!!!! She hates doing it

She did 10 quarts and 6 pints v8( ball garden blend) today

Last night of a 6 shift run in the ER. 3 days off. May get something productive done.

Jud

What you put up this week. We been busy working and chasing kids at ball games all week. Nothing since the green beans, but will do more this weekend of same Have 30 quarts of beans. Now gonna do pints of beans for when it’s just the wife and kids at home

If I can find some pork belly around here will put some bacon in the freezer

How did canning it go?

Hey been tied up, got a porkbelly in the fridge with a dry rub on it, gonna get smoked on Sunday. We get our porkbelly at Costco or cash n carry.

Local Kroger will order it for me. They need minimum order of 60lbs. Also said couldn’t tell me market price on it Until the day they are going to order it. Will let me know price before he orders that day. Manager said no markup on it from the store which if true is cool. Basically would just order it to help me out. Not sure I wanna mess with 60lbs all at once though

Not a Costco member but cousin is and could possibly get it for me

Wander what they charge for it. Guess I need to call them


I have never done wet brine but I am tempted to try it. Typically use a rub and place in vacuum seal bag turning every day. Leave 7-10 days until appropriate firmness.


Which you prefer?

Kev, never tried the dry rub, always brine mine in sugar apple juice/cider, and molasses. It’s like candy. Momma wanted a more “traditional “ bacon so I gave this one a whirl. I’ll give y the report on Sunday. 👍

Got five gallons of Macintosh apples to work up tomorrow. Probably do sweet chutney and apple jam. Still got plenty of apple butter from last year.

Chutney (top) and apple jam (bottom).

Got 44pbs of pork belly for 3$ a lb. work on it Monday I guess

Nice work!!

God damn man!!! Haha 😂😂

Gotta try that smoked/pickled egg recipe.

Taters in duck fat are the bomb!!! We always save the duck fat for frying.

dry rub is super easy, low mess, doesn’t require much fridge space( I would imagine a bucket would take lots of space) tons of Liberty in what you add to the mix. Obviously salt and Prague #1 by weight but everything else is as desired

One of the bellies I have will be a maple bourbon bacon, thick sliced. Not using Blantons on it though. High proof stuff.
Undecided on the others at this point. May turn one into pancetta roll(Eyetalian stuff).

I do not square mine up before curing and smoking. After done I square up before slicing, and then the cuts from squaring up I turn into lardones( small cubes and cuts) for seasoning beans, soup, whatever.

Stuffs to expensive normally to cut them for trimming for sausage

Might cold smoke one of these just to see if I like that better

Buddy has a bbq joint, and is supposed to get me a box of brisket. Make some pastrami and smoke some brisket on the kamado

Nice man, post pics if don’t mind. You got a vacuum sealer?

Last jar of chutney just sealed. Five gallons of Macintoshes yielded 12 pints of chutney and 8 1/2 pints of jam.

Those amish apple peeler gizmos are a godsend.

Amish apple peelers??? Pics?

Jab an apple on the tines, turn the crank, and the apple is cored and peeled and sliced into spiral rings. Takes no time at all. Only way I would ever tackle a large amount of apples.

They used to only be sold in amish groceries and a few other places, but it looks like they're available pretty much anywhere now.

Those things work great!

Just curious, but what do you use the apple chutney for. I've heard of chutney but don't know anything about it

Traditional chutney is a blend of peppers, onions, apples, currants and vinegar etc., used mainly as a dressing to pork and meat dishes. Kind of a combination of sweet and sour.

I make a purely sweet version, because I am addicted to sweets. My version has raisins and apples, lots of ginger, cloves, sugar, cinnamon, and just enough cayenne pepper mixed in to give it a little kick. No green peppers or onions. I eat my version with gouda cheese and crackers as a snack.

Jud I do have a vacuum sealer. That’s what I use when they go in the fridge and for freezing the product Just loose vacuum when curing though

I’ll post some pics for you when I get on them this week

You ever cold smoke them after curing and not hot smoke?

I figure since it’s cured and being frozen till within maybe a week of use it wouldn’t be a issue.

I leave skin on until I’m done then use it for seasoning in soups etc as well. Or make cracklings with it