Message from @Algrin "Bailey" Bagley - PA
Discord ID: 398485425863524372
So....I smoked a raccoon about 3 years ago. He was delicious
It's pretty good, I've had both.
Only country animals, not ones that wonder into cities
Racoon tasted like gamy prime rib
Yeah mine came out of my country back yard in GA. My son trapped him
Right on, that one didn't come back😂
I ate coon and opossum at a GM retirement party in Shreveport, LA. One of the guys brought it in. It was actually a pretty awesome party they had a variety of different meats, whitetail, coon, opossum, different ducks, cow, pig, chicken and turkey of course. It was nice.
Man duck is awesome
It's so good. We have one of those restaurants that do it up big with exotic meat, it's all great, I'm hooked on elk burgers and fries deep fried in duck fat.
@RevStench hell yeah. Got some good Bison and other game living in Colorado. I've got nothing like that out here. Too citified
Yeah bro, Bison is good, there are a few farms out where I grew up. I'm surprised there aren't any around you.
What's do folks here think is the best material to cook in? I'm leaning towards hammered copper, for the traditional aspect of it.
Copper is an excellent conductor of heat. I'd say it depends on what you're cooking and what the fuel is. IE gas electric, etc
Cast iron is also "#tradAF" @Svatopluk-NY#3425
Cool, thanks. I think I'm going to spend some money and get a full copper set and one of those lodge cast iron pans, so I can get going on some trad cookery.
Looks pretty good.
Nice!
After using the bread machine for a while,
I decided to try making bread by hand and baking it in the oven.
Note:
I'm not a prepper, ... more of a suburban homestead hobbyist/dabbler.
So I won't be taking refugees during the apocalypse.
Bucket o' wheat
SuperPail Hard White Wheat - 40 lbs. $50
(Shelf-life 15 to 30+ years.)
https://beprepared.com/superpail-hard-white-wheat.html
Bucket and Bung Opener $5
(Or just mangle the lid off with a screw driver.)
https://beprepared.com/bucket-and-bung-opener.html
Gamma Seal Lid $8
(Very convenient.)
https://beprepared.com/gamma-seal-lid-red.html
Hand Grain Mill $75
(Get two if you are a prepper. 2 is 1, and 1 is none.)
https://beprepared.com/victorio-hand-grain-mill.html
Mixing bowl, wooden spoon, measuring cups, measuring spoons, wooden cutting board.
Stoneware Loaf Pan $25
(No high-tech non-stick stuff.)
https://www.pamperedchef.com/shop/Stoneware/Stoneware+Loaf+Pan/1417
Next baking experiment:
Hardtack.
(Ready to eat. Long shelf-life. Like old school MREs.)
Second run on the home built smoker, had a little seasoning runoff and one hot spot but pretty damn good
Gods.
@Deleted User looks awesome
Oh lol thought it was a typo
What's your avatar? Looks familiar
Little Celtic fella from Rome 2 total war
Ah. Cool looking
For the poorer folk in IE: You can replicate a brisket for the most part with your normal rump or chuck roast. Personally, I think the rump roast is the closest in texture, though. ((3.75lb rump roast, rubbed down and refrigerated overnight. Smoked at 275 for three and a half hours over mesquite chunks and lump hardwood charcoal.))
Would brewing/fermenting be appropriate here in the cooking channel?
@TheMighty - OH Eff yeah. We brew ten gallons of beer every six weeks at my place.
@Deleted User - Very nice. I usually do 5-6gallon batches. I've been doing ciders lately and have worked out a decent/simple/cheap recipe. I'll take photos and post next time I do it.
How does it turn out? I'd like to try cider
@Deleted User - Took me a few batches, but I think the final batch turned out great! Great balance of sweetness, tartness, dryness, and abv. Most of the store bought was too sweet for me.
Is it apple or something else?
Yes, this current recipe is 100% apple based. Am going to try a 50/50 apple/pear for spring, but currently ive only done apple