Just Food and Drink

[smurfy]

Made my first batch of hopefully many. Creamy cukes.

[smurfy]

Sketti fer supper  leftovers for cabin in about 12 days. Double batch.

[smurfy]

Sketti fer supper  leftovers for cabin in about 12 days. Double batch.

[smurfy]

First BLT'S of the year.

[smurfy]

Skin on sunfish, fresh Corn on the cob, maters and cukes  good eating!!!

Edited July 29, 2021 by smurfy

[smurfy]

Needed to get some garden stuff taken care of before I leave for a week. 2 gallon jug of cukes and qt of pickled green beans.

[smurfy]

Ma cooked tonight. Called dump and bake 

[smurfy]

Fried up a pike and homemade french fries.

[chaffmj]

@smurfy is that horseradish in the baby food jar? Do you put that on the fries or fish?

[snagfinder]

Horseradish mixed with ketchup or bbq sauce is awesome for fries

[smurfy]

5 hours ago, chaffmj said:

@smurfy is that horseradish in the baby food jar? Do you put that on the fries or fish?

Yes it is horseradish. I make it myself. And for the fish  I also us it on hot dogs and most pork products. I like to throw some in with hash browns too.

[Mike89]

his horse radish is good!!  today I'm going smoke a beef tenderloin I got at Aldi's for $8.99 a pound, some new for me...

[smurfy]

50 minutes ago, Mike89 said:

his horse radish is good!!  today I'm going smoke a beef tenderloin I got at Aldi's for $8.99 a pound, some new for me...

THANKS Mike!!!!!!! just for that you earned a few more jars!!!!!!!!

[snagfinder]

Do you freeze the horseradish? Every year we make a bunch around Halloween eat a lot right away and the rest sits in the fridge to die. Just noticed yesterday i have like 11 jars yet. It looks and smells fine but dont know if its good.

[Mike89]

Glenn keeps his in the freezer and so do I..  seems to be a good way!!!  

[smurfy]

1 hour ago, snagfinder said:

Do you freeze the horseradish? Every year we make a bunch around Halloween eat a lot right away and the rest sits in the fridge to die. Just noticed yesterday i have like 11 jars yet. It looks and smells fine but dont know if its good.

YES, i freeze it. once its made, ground, mixed and in jars i'll let it sit in a fridge for a couple days. i try to stack them up so they dont tip over,  a box works great. then i throw them in the freezer. when they are froze i put them in a brown paper bag and tape it shut tight. this keeps light off the horseradish and stops it from turning brown. even if it is a bit brown when you take it out it lightens up !!!!!!!!! 

 

i usually put them in several bads depending on how much i got, that way you dont have that many exposed.   

Edited August 13, 2021 by smurfy

[Mike89]

well that smoked beef tenderloin came out great!!!!  pulled it at 145 and let it rest...  perfect medium rare!!!!!  

[smurfy]

Homemade turkey noodle vegetable soup with plantenbergs homemade ring bologna.

[smurfy]

Another batch of Itasca county slimmers hits the brine 

[Big Dave2]

On 8/28/2021 at 11:12 AM, smurfy said:

Another batch of Itasca county slimmers hits the brine 

 

Did you ever share your recipe for smoked fish here? I lost the one I used to use a long time ago and am having trouble finding one I like.

[smurfy]

41 minutes ago, Big Dave2 said:

 

Did you ever share your recipe for smoked fish here? I lost the one I used to use a long time ago and am having trouble finding one I like.

Not sure but I can. I'll post it tomorrow morning.

 

I actually have one my brother uses and is really good. I'll post that also in the morning.

[Duffman]

[smurfy]

DAVE....... this is the reciepe i've used for my brine for smoked fish. i usually smoke pike but have used it for salmon also.

 

2 qts water

1 cup each of pickling salt and sugar.

i dont measure but add soy sauce and worchesthire sauce to color the water.

i also add onion and garlic salt and other seasonings.......... depending on the size of the fish brine it for 24 hours!!!!

 

[smurfy]

NOW............ this is the brine my brother uses and this is really good, pretty sure i am going to this one now full time.  think he smokes chicken and other meats with it also!!!!!!! i finally got him to give this one up!!!!!!!

 

this is for 1 gallon of brine.......and can be used more then once.

 

1 gallon water............he says no city water........but i will not have a choice unless i go buy water

1 cup salt.........floats an egg

1 cup soy sauce

1 cup brown sugar

1/2 cup minced garlic

4tbsp cajun seasoning

4tbsp lawry's chicken/poultry seasoning

4 tbsp lawrys season salt

4 tbsp course black pepper

4 tbsp oregano

4 tsbp Mrs dash original

1tbsp cayenne pepper

1 tbsp onion powder

 

these are the instructions he also sent..........keep it cold-- ice, frozen container so it does not dulute the brine.  he means freeze a jug of ice and put the jug in with the brine so it doesnt melt and dilute the brine.  it should stay around 30-35 degrees.

 

duration of time...........small fish 24 hours

bigger fish 36 hours

the smaller fish will be more salty if in the brine longer.

 

this is a really tasty brine!!!!!!!!!!!!!!!!!!

[Duffman]