Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Pickling & Canning => Topic started by: tlg4942 on September 22, 2014, 08:49:00 PM
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Found this article tonight Don hope the pic works.
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Very interesting article Terry!
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Cool technique to salt the peanuts inside the shell!
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I have a high quality liquid smoke - and Jalapeño powder...DO I need to bring that for the peanut boil? ;D
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I could easily devour a batch of them Tabasco flavored peanuts. ;)
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Very cool article, love the how to behind stuff.
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I have a high quality liquid smoke - and Jalapeño powder...DO I need to bring that for the peanut boil? ;D
I told Don I'd try to get him some roasted.. If not maybe we can roast some and try this with a vacuum sealer...??..
I will get over to Fiddlers tomorrow or Wednesday.
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Not sure how well the liquid smoke and Jalapeño dust will work in a roasting scenario- but...heck, we can try almost anything once...or until we get caught by the police ;D
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Not sure how well the liquid smoke and Jalapeño dust will work in a roasting scenario- but...heck, we can try almost anything once...or until we get caught by the police ;D
We want some pictures of this. :P
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Good stuff.
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Thanks, Terry. Good article. I enjoyed our visit and we'll see you again on Thursday.....and I'm sure somebody will bring a camera to take pics.