My wife just gave me this hand made 30oz. Water bottle. She made it last weekend I guess. She did a great job.

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!

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. !

![2AB03C40-7C69-497B-8C1A-015413619E4E.jpeg](/assets/uploads/files/1597972945859-2ab03c40-7c69-497b-8c1a-015413619e4e.jpeg

pr0wlunwoof awesowe
Here are my fire beans. Great for bloody Mary’s

I may have outdone myself. This is one awesome margarita. Be careful these go down real good and can sneak up on you.

• 1 1/2 shots Don Julio white tequila
• 1/2 shot Grand Marnier
• 1/2 shot of simple syrup
• Juice of 1/2 lime
• 5 blackberries
• Add all ingredients to a chamber vacuum bag and seal it.
• Sous vide at 146 degrees for 30 minutes
• Once done smash up ingredients inside bag.
• Put bag in an ice bath for 5 minutes
• Add small amount of crushed ice to a beverage shaker
• Cut corner of bag and pour into shaker. Shake to chill
• Sugar the rim of your glass
• Add some crushed ice into bottom of glass
• Pour shaker contents over the crushed ice in the glass
• garnish with a single blackberry
  
  
  
  
  
  
  
  

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.

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.
Enjoy!

I thought I would try this in a bottle of rum I’ve had sitting around for a bit.

• In a large ziplock bag add the following
  • 1 pineapple cut into 1-2 inch pieces
  • 1 fifth of rum
  • 1 cup of sugar
• Using the water displacement method remove air from bag.
• Sous vide for 2 hours at 135 degrees
• 1 hour into soak. Remove bag and mix contents to ensure all sugar is dissolved. Re-submerge bag and finish time.
• Let cool
• Remove pineapple and cook on the griddle (optional but incredible). Snack on them.
• Strain back into bottle (step not shown as I broke my bottle)
• Will make some incredible rum drinks or glaze on a ham or whatever you want.

I made this “Dark and Stormy” rum drink I found on the net last night - Really good with the pineapple fruitiness.

Easy to make and delightfully spicy. Don’t swap ginger ale for ginger beer.

Ingredients
• 2 oz. dark rum
• 3 oz. ginger beer
• 1/2 oz. lime juice (optional)

Directions

Fill a tall glass with ice cubes. Add rum. Pour in ginger beer and lime juice. Stir with a barspoon. Garnish with a lime wedge.

The Wife also tried the infused rum with Sprite, Lime and a piece of the infused Pineapple - Killer
Enjoy!

zbigjeff
I love the Sous Vide - Well done!

Cbeach2
I am sure others will chime in, how was your protein extraction during the mix?

Does Walton’s sell the Victorinox knife set they are giving away? I cant seem to find it

Smoking the last 2 bags of wasabi and soy almonds today.

zbigjeff Looks real tasty

Did you have a drying period with no smoke? Did you use the ladder? 125 drying period for 1 hour? 140 for 1 hour- with smoke, 155 for 2 hours? then 175 til you hit internal temp you want. Also did you use a binder - Like sure gel?

Looks great.

I hope this holds us over.

Is it possible to upload small video clips to meatgistics. I have them shrunk to 2mb. But error messages every time. Video clips really tell the tale better than pictures.

I see that my 16 bags of almonds are already gone. I think the neighbors got a bunch of them thanks to the wife. So I am putting together a second batch in a week