Homemade Spiralized Sweet Potato Fries!
Homemade Sweet Potato Fries
It's a Fry-Day Friday! Ali and I put a sweet potato through a spiralizer and then fried it in peanut oil and seasoned with two of our favorite shakers! Post your questions or comments below.
Homemade Sweet Potato Fries
Wash your sweet potato thoroughly, making sure to remove any dirt from the skin. Spiralize your fries into long strings and then cut into desired length. Heat up peanut oil in pan, occasionally dropping small pieces in until the fries float at the top and sizzle. Depending on the size of your pan you might have to do this in a few batches. We did one full potato and with a normal sized pot we did it in two batches, though we should have split it into three.
We seasoned one batch with Excalibur’s Signature Pork Rub and the other with Ultimate Steak and Roast Rub! They both came out great, the Signature Pork Rub had a little heat to it which was nice but the Ultimate Steak and Roast Rub did a better job of adding a taste to the fries instead of dominating the taste. So once again, Ultimate Steak and Roast Rub was the winner!
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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.