Lazy Day

[bill ace 350]

Soon to be bacon in the cold smoker for a few rounds of smoke and rest. Perfect temps for my style cold smoking.

Ran to the local Mennonite/bulk food store.
Grabbed a bag of Morton Tenderquick, container of Cardamon, corriander and Mace for sausage.

Also grabbed a half pound of Lebanon Baloney.

Heating up a quarter of milk to try my buttermilk starter in.

Fire in the woodstove, just going to chill today. Weather is typical for March here.

Winter keeps trying to hang on and will eventually lose soon, I hope.

 

[Brokenhandle]

Good lazy day here also... about 40 and raining. Was 87 and windier than heck yesterday... chance of snow tonight!

Ryan

 

[bill ace 350]

Good lazy day here also... about 40 and raining. Was 87 and windier than heck yesterday... chance of snow tonight!

Ryan

Wow. Talk about weather changes!

 

[Brokenhandle]

Wow. Talk about weather changes!

Typical for us around here this time of year. There's times we have had over a hundred degree temperature swing if we have hot weather and then a cold front moves through... if you figure in windchill.
I really should cold smoke some cheese now that it's cool.

Ryan

 

[Steve H]

Yup, Bill. Same here. Had days in the 50's and 60's. Now we are under ice warning. Going to make fish french later.

 

[bill ace 350]

Yup, Bill. Same here. Had days in the 50's and 60's. Now we are under ice warning. Going to make fish french later.

Can't wait for spring......

 

[normanaj]

Weather has been absolutely loopy around here,ready for some stable weather.

 

[bill ace 350]

Follow up - made a quart of buttermilk, but it was very thick, but tasted great.

When it comes to making more, can I use the buttermilk to start another batch with new milk, or do I have to use the culture? Gut tells me using existing buttermilk will work, but want to be sure. Thanks.