Any Home Bakers Here?

[pennyJo1960]

Serious Message:

Me and 2 other members of my family are sick. We are having symptoms of COVID-19. If the symptoms get worse today, or persist tomorrow, my entire family is getting tested.

If one of us tests positive, we are canceling the thanksgiving trip to Nevada and we will quarantine the house.

Here is hoping the symptoms do not persist and/or we all test negative.

I will keep you all updated,

Jared

Wear a mask get tested and pray for your family to be well

 

[jnicholes]

Getting tested tomorrow at 3. I am feeling worse after eating CRACKERS. Severe nausea.

I had to set up an appointment. I’ll let you all know what happens.

 

[N F C]

Serious Message:

Me and 2 other members of my family are sick. We are having symptoms of COVID-19. If the symptoms get worse today, or persist tomorrow, my entire family is getting tested.

If one of us tests positive, we are canceling the thanksgiving trip to Nevada and we will quarantine the house.

Here is hoping the symptoms do not persist and/or we all test negative.

I will keep you all updated,

Jared

Sending best wishes everyone is ok Jared!

 

[Sequel]

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 wonderful! A long time ago I smoked chicken and venison roast using the cold smoke recipe found in a Sunset magazine cookbook. I’m glad you reminded me, I’ll look it up. There is no curing with this recipe. You start coals in a hibachi or whatever you have. Then you place 2 piles of coals, 4 briquettes each on each side of a Weber kettle and add some soaked smoking wood off your choice. You replace those coals in your hibachi so you have fresh ones to add to the Webber when they burn down. It requires fiddling around but wasn’t difficult. And yes you wrap it well in foil for a day or two and roast it just like it was raw. Absolutely delicious! Great to serve for company because most of it is done ahead!

 

[pennyJo1960]

We have a bar b cue with smoker side on it bet could do that

 

[rjohns39]

Getting tested tomorrow at 3. I am feeling worse after eating CRACKERS. Severe nausea.

I had to set up an appointment. I’ll let you all know what happens.

Jared, you and your family are in our thoughts and prayers. Hoping you get well quickly and test negative.

 

[Grammy60]

Getting tested tomorrow at 3. I am feeling worse after eating CRACKERS. Severe nausea.

I had to set up an appointment. I’ll let you all know what happens.

Will keep you and your family in our prayers for negative test results

 

[swampfox440]

That sounds wonderful! A long time ago I smoked chicken and venison roast using the cold smoke recipe found in a Sunset magazine cookbook. I’m glad you reminded me, I’ll look it up. There is no curing with this recipe. You start coals in a hibachi or whatever you have. Then you place 2 piles of coals, 4 briquettes each on each side of a Weber kettle and add some soaked smoking wood off your choice. You replace those coals in your hibachi so you have fresh ones to add to the Webber when they burn down. It requires fiddling around but wasn’t difficult. And yes you wrap it well in foil for a day or two and roast it just like it was raw. Absolutely delicious! Great to serve for company because most of it is done ahead!

Thanks for the info ! it a different way . There are many like it. Thank you!

 

[Sequel]

I’m needing to bake bread today but haven’t decided which way to go yet. I got some fresh whole wheat flour yesterday, the last bag in the store! Geez the food hoarding begins!

 

[ronott1]

I’m needing to bake bread today but haven’t decided which way to go yet. I got some fresh whole wheat flour yesterday, the last bag in the store! Geez the food hoarding begins!

I bought 20 pounds of flour last week. Hopefully food shortages will not be that bad this time