It’s an Aroma rice cooker. I line the pot with foil and fill it up. I make a foil lid for on top and then fold the sides over and close it all up. Set on warm with a sticky note to remind me what day to turn off. The smell changes a couple days before its done. They are the texture of a prune in 2 weeks. I seperate all the cloves and out in a container with paper towel on bottom and leave on the counter w/o a lid for a week or so to dry a little more. Just bought multiple pounds of butter from the Amish not far from here to make compound butter for steaks and chops. The rest gets saved for pasta and pizza. Now you need to try cured egg yolks. I make linguine with clam sauce with black garlic and grate cured egg yolk on top. Fantastic stuff right there.
Pepper and garlic jerky sesoning.
During the last live stream I asked if this could be used for summer sausage. Jonathan said absolutely. Just wondering what conversion chart to follow. Same as the jerky or some other ratio? Placing an order soon. Thanks.
PapaSop I’d leave the ratio the same on your first effort and then dial it in if it needs correction. When going from a jerky to something else you will might have a slight under flavored taste, so if you wanted to dial back the amount of meat you were adding that would probably be the best way to go about it but I wouldn’t cut it back by more than 5-10%. For example if you were making a 10 lb batch maybe us 9 lb of meat but enough of the Pepper & Garlic to season 10 lb per the label.
I hope this helped, I reread my reply trying to make it more clear and fear that instead, I muddied the waters further!
Nope. Not at all. Makes sense. Thank you sir.