For Canning enthusiasts
Grimpuppy These seasonings are great. I’ve been using them for years for my smoked almonds, cashews, pepitas (raw pumpkin seeds) and sunflower seeds. I primarily use the Dill Pickle. I buy a case of 6- 2.4 OZ. on Amazon for around $13.00. When I use these I generally don’t add any extra salt.
Jamieson22 looks good. I keep as my stuff in the basement also. Seems no great way to do it. I always put my two cents in on here when people say buy the biggest grinder you can afford. I like to point out where you store your stuff is important to remember. The more years that pass by, the heavier stuff seems to get
Jamieson22 Right now most of mine is in a spare bedroom, I have metal shelves set up in there and also keep my canned goods there. Have a metal cart that I use to transfer things to the kitchen.
craigrice I agree, and this community keeps me thinking all the time!
bocephus thinking is a good thing new ideas and thoughts are a good thing for everyone !
Here is the link to the 3rd and final Brisket cooking video from Meat Church BBQ comparing cook with beef tallow versus without. https://youtu.be/uKq0dFFbfG4
Grimpuppy What is the salt content of these shakers do you know? That is the only thing I would worry about if you were already using a mix from Waltons.
I was thinking the Flaming hot like samspade said but we might try a few more IF we can get the texture figured out. Right now, 2 or 2.5% of the weight seems to be the sweet spot but unless adding a bind significantly improves the texture I don’t think it is worth it. Now, it ABSOLUTELY bumps up the flavor of the Nacho Cheese Flavored Jerky/Snack Stick Seasoning but after they sit for a day or two the texture degrades further.
Getting ideas for tests is something we have done, this one was more cause I wanted johng to understand we want to try new and different things here BUT we’d love more suggestions like this, it is a lot of fun when you guys suggest things and then we go and try them and report back!
