Any Home Bakers Here?

[Grammy60]

I plan on making banana bread.

Another yummy treat-I have banana's!

 

[swampfox440]

I've eaten it before but haven't fixed one myself. It's good!

Is that how you like to prepare turkey?

Sometimes I smoke half if its' a big one .Other times during the year I cold smoke the whole turkey . I cure it first by using a barbe injector to get the cure to and around the bone . Then add the left over cure and 1 cup of brown sugar , One real lemon juiced then throw in the rind and all into mixture . Top it off with water to cover turkey. Weight it down with a rock on top a plate . Let it stay for at least 12 - 24 hrs. The cure is Morton Tender Quick to directions on the bag . After that I soak it in fresh water for a wile pat dry the skin with a clean white towel then let it dry to to touch and cold smoke for about 4 - 6 hrs. you will know when the turkey turns a light brown on the outside the smoking has penetrated to the bone . Most newbies have trouble knowing when the smoking is done . Then you cook as a normal turkey . The best way to eat is chill over night and slice the breast with a meat slicer thin . OMG ! It puts store bought to shame . I just hope I don't get a bunch people saying I did something wrong . As I have been doing this the same way for 30 yrs. I have smoked trout that we catch out of lake Eire . jerky , dried venison sausage , homemade cheese . Have at it ! as with anything it may take practice .

 

[N F C]

Sometimes I smoke half if its' a big one .Other times during the year I cold smoke the whole turkey . I cure it first by using a barbe injector to get the cure to and around the bone . Then add the left over cure and 1 cup of brown sugar , One real lemon juiced then throw in the rind and all into mixture . Top it off with water to cover turkey. Weight it down with a rock on top a plate . Let it stay for at least 12 - 24 hrs. The cure is Morton Tender Quick to directions on the bag . After that I soak it in fresh water for a wile pat dry the skin with a clean white towel then let it dry to to touch and cold smoke for about 4 - 6 hrs. you will know when the turkey turns a light brown on the outside the smoking has penetrated to the bone . Most newbies have trouble knowing when the smoking is done . Then you cook as a normal turkey . The best way to eat is chill over night and slice the breast with a meat slicer thin . OMG ! It puts store bought to shame . I just hope I don't get a bunch people saying I did something wrong . As I have been doing this the same way for 30 yrs. I have smoked trout that we catch out of lake Eire . jerky , dried venison sausage , homemade cheese . Have at it ! as with anything it may take practice .

That sounds delicious! Thank you for sharing the directions

 

[ronott1]

Sometimes I smoke half if its' a big one .Other times during the year I cold smoke the whole turkey . I cure it first by using a barbe injector to get the cure to and around the bone . Then add the left over cure and 1 cup of brown sugar , One real lemon juiced then throw in the rind and all into mixture . Top it off with water to cover turkey. Weight it down with a rock on top a plate . Let it stay for at least 12 - 24 hrs. The cure is Morton Tender Quick to directions on the bag . After that I soak it in fresh water for a wile pat dry the skin with a clean white towel then let it dry to to touch and cold smoke for about 4 - 6 hrs. you will know when the turkey turns a light brown on the outside the smoking has penetrated to the bone . Most newbies have trouble knowing when the smoking is done . Then you cook as a normal turkey . The best way to eat is chill over night and slice the breast with a meat slicer thin . OMG ! It puts store bought to shame . I just hope I don't get a bunch people saying I did something wrong . As I have been doing this the same way for 30 yrs. I have smoked trout that we catch out of lake Eire . jerky , dried venison sausage , homemade cheese . Have at it ! as with anything it may take practice .

Thanks for the smoking details!

 

[ronott1]

Another yummy treat-I have banana's!

The bananas here are not ripe enough yet

 

[ronott1]

I baked persimmon bread yesterday.

We like it

Persimmon Bread Recipe
4.74 from 30 votes
Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: Varies by Season
Keyword: Persimmon Bread, persimmon recipes
Cuisine: American
Course: Breakfast
Servings: 2 loaves
Ingredients

• 2 large eggs room temperature
• 1 cup granulated sugar
• 1 Tbsp real vanilla extract
• 3 cups fuyu persimmon pureed a little over 1 1/2 lbs
• 10 Tbsp unsalted butter melted
• 2 tsp baking soda
• 1/4 tsp generous pinch of salt
• 2 tsp cinnamon
• 3 cups all-purpose flour *see note below on measuring
• 1 1/2 cups walnut pieces toasted
• 1 cup raisins

Instructions
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.

1. Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
2. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
3. Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
4. Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

Recipe Notes
To measure flour, scoop into the measuring cup with a spoon & scrape off the top

 

[swampfox440]

That sounds delicious! Thank you for sharing the directions

There is one thing I want to say . When I make Provolone I soak it in saltwater and you must Cold Smoke !!!! The first time I did it I warm smoked and you would not believe the mess I had on my hands . After all that work of making the cheese it melted down all through the smoker . It didn't take a second time for me to learn

 

[BullChick]

HI all! Did you ever try smoked turkey ?

I prefer tobacco, but to each their own.

 

[BullChick]

Another yummy treat-I have banana's!

The bread must be about half done, I can smell it.

 

[Grammy60]

The bananas here are not ripe enough yet

Ours have been on the counter for a few days, so we shall see

I baked persimmon bread yesterday.

We like it

Persimmon Bread Recipe
4.74 from 30 votes
Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This persimmon bread is soft and moist, and every slice is studded with walnuts and raisins.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: Varies by Season
Keyword: Persimmon Bread, persimmon recipes
Cuisine: American
Course: Breakfast
Servings: 2 loaves
Ingredients

• 2 large eggs room temperature
• 1 cup granulated sugar
• 1 Tbsp real vanilla extract
• 3 cups fuyu persimmon pureed a little over 1 1/2 lbs
• 10 Tbsp unsalted butter melted
• 2 tsp baking soda
• 1/4 tsp generous pinch of salt
• 2 tsp cinnamon
• 3 cups all-purpose flour *see note below on measuring
• 1 1/2 cups walnut pieces toasted
• 1 cup raisins

Instructions
Prep: Preheat oven to 350˚F. Butter two bread loaf pans. Toast walnut pieces on a dry skillet until aromatic and lightly golden.

1. Remove tops of persimmon with a butterknife (I've broken the tip off a good knife doing this before, so I only use a butter knife now). Cut into quarters and puree in a blender.
2. In a large mixing bowl, whisk together 2 eggs, 1 cup sugar and 1 Tbsp vanilla. Mix in persimmon puree and the melted butter.
3. Add 2 tsp of sifted baking soda, 1/4 tsp salt and 2 tsp cinnamon and whisk to combine. Add Whisk in 3 cups flour until blended.
4. Fold in 1 1/2 cups walnuts and 1 cup raisins until evenly dispersed and divide the batter between prepared loaf pans. Bake for 45 - 50 min or until a wooden toothpick inserted into the center comes out clean. Cool in pans 10 min then turn out onto wire rack to cool to room temp.

Recipe Notes
To measure flour, scoop into the measuring cup with a spoon & scrape off the top

Thank you for the recipe