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.
jh4_htx tacos al pastor are great!!! Probably my favorite taco.
bocephus said in Cheese puffs as binder?:
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.
The shaker is 2.8 ounces. There is 100 mg of salt per serving x 100 servings in the shaker. That would be 10,000 mg of salt which equals 12.5% or .35 ounces of salt per shaker. I just happen to have one of the ranch and nacho cheese. That is what made me think of them.
Jamieson22
Nice setup. Been thinking about doing something similar. Right now I fall in line with twilliams with everything scattered all over.
jh4_htx said in What did everyone cook today?:
My daughter helped all along, which makes it a success already.
Love that. Nothing better than getting the kiddos involved. Looks great man. Can’t wait to see and hear how the final product turns out.
kyle good point. Started with a LEM #8 (well really started with a Kitchen Aid grinder) and ended up with a LEM #22. Bet if I had just started with a #12 I’d never have felt the need to upgrade.
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
bocephus Similarly thinking I’ll use a meat lug to bring “ready to seal” stuff down to basement to chamber seal. Easier to bring it to the sealer than bringing the sealer upstairs. Is like 85lb.
I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.
Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.
Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.
Liking the way it worked out!
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
