Smoking in the Fall

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I have to say that I love Smoking this time of the year.  There is nothing like a cool day to help regulate your temperature.  I was able to smoke cheese with little fuss the other day.  I was able to keep the temp. around 90 degrees for hours as I did a couple batches.  This was a success given that I  use a bullet smoker which is a hot smoker.

Then I turned up the heat adding fresh lump charcoal and smoked a pork shoulder.  It was a full day of smoking and the smell of wood smoke just seemed at home in the air.  This time of year seems a gift to those of us who like to smoke.  I’m thinking Salmon next along with some polish sausage.

Fresh Farmer’s Cheese

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So here’s the cheese I made.  It was creamy and yummy and Amazing in crepes.

I used:

1/2 gallon of whole milk

1/4 cup of fresh lemon juice

You can substitute any acid like vinegars and lime juice.  Salt is needed I would start with a teaspoon or so.  You can add or subtract from there.

First bring the milk to a simmer, 190 degrees. Add your acid and turn off the heat. Stir.  There should be curdling almost instantly.  Leave it alone for at least 20 mins.  Then add salt or any other flavorings you like.  Strain it through some cheese cloth.  Then bring the ends of the cloth together and twist.  This should push out more liquid.  From here its up to you as to how dry you want your cheese.  You can hang it over a bowl and let it drip.  You can place it between two cutting boards and put a weight on top and let it press or you can eat as is.  This is a great starter cheese anyone can make at home.

 

 

Update

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My cider is 6 days into carbonation, so far so good.  I have my Barolo in a 5 gal carboy settling and resting.  My vineyard red is through its first rack and I am degassing.  Waiting for the vineyard red is like waiting for Christmass.  To take something from your yard and turn it into something like wine tests the patience.  I started a Canadian style beer that is moving nicely as well.

This weekend will be making sausage.  I will try to get all my pics and posts up early next week.

Vineyard White

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Well the first review is in.  This years white is a clean, easy drinker that has many characteristics of Pinot Grigio.  Not too shocking as there is more Pino Gri than anything else in the mix this year.  That is one of the things that I love about wine making.  It is a living thing and each year should reflect that.

This one should do well sitting for a few months. It should be even better by the holidays when I uncork a bottle or two.

Horseradish

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This weekend I pulled up 2/3 of the horseradish and processed it.  The end product is good and pairs very well with meat.  This was the second year for me making horseradish and it was better than last year.

What I learned?

1. Do this outside if at all possible.

2. Be prepared! or in culinary terms have your mise en place ready.

3. Don’t panic and work fast.

Like potatoes and apples horseradish will turn an off grey/brown if let to air exposure for too long.  Like those other foods as well acid stops the turn.  That is why vinegar is added.

Recipe

Grated fresh horseradish

Vinegar

Sugar

As amounts will vary this is more process and art than science and precision.  I say this because of the time and nature of the food.  I don’t like to mess with it too much. I don’t want fresh horseradish on my hands or under my nails.  So I grate the horse radish into a bowl.  I have jiggers of vinegar at the ready and tip them over the horseradish one at a time.  Mix in between each.  When the consistency is what you like stop.  Add sugar.  How much is up to you.  Horseradish will vary in strength by type and year and even season.  Jar and refrigerate and use in a couple days or freeze for later.

Hello

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I want to use this little corner of cyberspace to talk about the things that make me day what it is.  I have made it a point to use every piece of land I can to make our lives better.  I use my garden and any extra space I can to help provide for my family.

In doing this I have had to learn how to do everything from canning to curing and smoking to brewing and making wine.  An interesting thing happened while doing this, I found I was enjoying it.  I plan on sharing my experiences with you in hopes that I can inspire others to find the joy taking something that you have grown and turning it into something unique and your own that brings joy to others.