I'll let you all know how they turn out. Beet eggs: Jalapeno eggs: The beet eggs were very nice, after getting back from vacation the remaining jar had absorbed the purple clear to the center of the yolk. Strange to look at, but oh so tasty! I liked the mix of spices and the bit of sweetness. The j...

CW you may have just tipped the scales toward tying a whole hog for the next "Great Wisbey Get-Together" (heretofore known as "Wisbey's Burn the Burger Night"). You make it sound easy and I like the rub and mop recipes. (The sauce I would have to try, I don't like overly sweet BBQ sauce. In fact, I ...

That is awesome!

I am going to have to try something similar come Easter...
I already have planned on beet tinted (purple) deviled eggs.
Folks just never can tell what they may get when I am providing food. And they very seldom complain


73 de Allen, W1SBY/AE

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I'm going to do bacon one of these days. It's a project that looked interesting to me. After discovering this forum, I believe it's even possible .
Nothing ever tastes as good as that which you have made yourself.

73 de Allen, W1SBY/AE

It had to be a redneck... "Hey y'all! Drink this!"

At any rate, I'm guessing alcohol was involved

73 de Allen, W1SBY/AE

I seem to have bugs in every computer I own now! Ahhhhhhh!!!!

I've got it all figured out:
I'll eat a beet egg and a jalapeno egg at each setting.

Purple Haze!

I am an application engineer for a building controls company. Building controls, building automation, in simplest terms is thermostats. It is MUCH more involved than that, everything is computerized, and I write the programs and the user interface. I am also involved in security installation/program...

I just put up two quarts of beet eggs. I'll take one with us on vacation (pseudo-camping, we rent a cabin at the lake), and leave the other for when we arrive back to the hacienda. Tomorrow I am going to put up 2 quarts of jalapeno eggs, same plan :razz: I'll let you all know how they turn out. Beet...

I saw an episode of "How Do They Do It" or "Modern Marvels" that dealt with formed turkey breast deli meat. They tumble them in a drum for a while, that gets the proteins jazzed up so when it is pressed it essentially becomes a single mass or meat. They did not mention the addition of any of the "mo...

I've kept cheese for many months in vacuum bags. Tightly wrapped in plastic should do quite well too. The great thing about storing smoked cheese that long is it just continues to get better with time. The smoke mellows and the flavors blend. I always wait at least 1 month before eating any that I h...

P.S. I thought I was the only one with one of those, "She who must be obeyed". It is not a unique thing Chuck, only it is more properly "She Who Must Be Obeyed" caps and quotes required :lol: I'll be doing a trial run with the marinade. I'm always up to trying something new! 73 de Allen, W1SBY

Baconologist wrote: I don't like to pour off the fat during cooking because in my experience it limits flavor. I do soak up all excess grease after cooking with paper towels.

I like soaking it up with biscuits

Color me interested!

I like the liverwurst type products, as does my wife.
I have not attempted making any because, like you, finding pork liver here in the Salt City is not easy. Chicken livers on the other hand, are easily found, and cheap.

73 de Allen, W1SBY

Thanks Chuck W.! This is exactly what I would like to try. The Doc has determined that my portly stature is unhealthy just as I have discovered the art and fun of making my own sausages. I will most definitely be trying this recipe/technique. One question though, you are smoking these at a fairly lo...