My wife just gave me this hand made 30oz. Water bottle. She made it last weekend I guess. She did a great job.
I am just a simple life retired Military Man. I served 26 years in the Navy and now work for the State of Colorado. I have a passion for hunting and fishing which is a great segway into Meat Processing and Smoking. I process all of my own game and love doing so.
Best posts made by lkrfletcher
Cowboy Candy (Candied Jalepeno's)
For nine 1/2 pints
- 3lbs Jalapenos
- 2 Cups Apple Cider Vinegar
- 6 Cups of Sugar
- 1/2 tsp Turmeric
- 1/2 tsp celery seed
- 3 tsp granulated garlic
- 1 tsp cayenne pepper
- Slice 1/8" to 1/4" rings and set aside
- Bring to a boil vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper.
- Reduce and simmer 5 minutes.
- Add in the pepper rings and simmer exactly 4 minutes (stir them to coat rings)
- Remove pepper rings into jars
- Bring to a boil the syrup - Boil hard for exactly 6 minutes
- Ladle over slices
- Remove air from jars
- Clean jar edges and seal
- Water bath can these for 10 minutes for half pints and 15 minutes for pints.
- Allow to mellow for 2 weeks to a month
Eat and enjoy!
Smoked wasabi and soy almonds
I’ve been making these for years. Whenever I find these almonds on sale I smoke a batch. Absolutely incredible. Many people don’t realize that when you smoke wasabi it lightens up the taste and turns it kind of sweet. Today I smoked 3 bags / 6 pounds.
Highly recommend giving this a try.
- Pour your almonds in a large bowl
- Melt some butter. I usually do 1/2 stick per 2 lb bag
- Pour butter over almonds. Mix well so all almonds are coated and become glossy.
- Cold smoke these for 3 hours. I like these almonds very smoky. So keep that vent necked way down.
- Pull almonds out and set outside.
- (Most important step). They have to air dry until you can mix them with a plastic spoon and it stays near dry / clean. You can’t get them completely dry because of the butter. This step can take 4-5 hours.
- After air drying. Bag them up and seal them.
- I freeze them.
They are awesome. Will taste like a sweet smoke with a very mild wasabi flavor and a hickory bite.
I must say that the willy’s snack stick mix along with some high temp cheese is quiet a nice blend especially when hickory smoked. If you haven’t tried it, I highly recommend it. Yum. !
RE: Gardening, canning, pickling and everything related
Here are my fire beans. Great for bloody Mary’s
Ya gotta love jerky with this addition
Any plain jerky mix can really be spruced up with this simple addition of hatch green chili. Instead of adding the required water, replace it with the hatch green chili juice. Purée the chili with a little garlic powder and basically paint it on the jerky strips. I sprinkle a little more garlic powder on top and into the dehydrator they go. Awesome.
Smoked Cheese A+ Part 2
As discussed in part 1, I often do this to my smoked cheeses. Add a little Jalapeño and sous vide into a good melt. Reform in tupper-ware and boom - Jalapeño smoked cheese. You see dark spots in the cheese, this is the smoke bark (I guess you would call it). The bark is not hard, and imparts incredible smoke flavor to the bite.
Really easy - Give it a try, You will like it.
Latest posts made by lkrfletcher
Habanero high temp cheese question
Would you say that the Habanero hi temp cheese is really hot? I’m gonna be making the last half of my willies snacks sticks and wanted to add some hi temp cheese, but I don’t want them too hot.
Figured this would be a good inaugural run for the new PK100.
Lost a freezer last night
It appears that I will need to get a new freezer. I needed a break from that Presidential debate last night and decided to go and grab a dessert from the freezer. I see water on the floor in the basement. I must have caught it when the failure just happened, as the contents were still pretty hard frozen. I quickly transferred everything to my chest freezer in the garage. Time to get a new freezer I guess. They don’t make them like that anymore. It was a good one! So thankful I caught it on time - Would have lost well over 100 pounds of sausage, deer, elk, etc…