water, 300 g
veg oil, 10 g
sugar, 10 g
yeast, Fleischmann's fast, pkt
unbleached white, Montana Sapphire 220 g
whole wheat, Stutzmann Farms, 50 g
hydrated spent grain, barley/rye 30 g
sunflower seeds, roasted 30 g
rolled oats, 30 g
flax seed, 30 g
Straight dough method, divided dough in two pieces, shaped and proofed as boules, baked 400F for about 40 minutes.
I don't usually post what I ate last night, but I don't want to forget this one. I took a bunch of merguez out of the casing, sauteed it slowly to render the fat. Then I removed the meat from the pan. To the wonderfully spiced fat, I added a little more olive oil, a bunch of slivered onion and cauliflower, some stock, tomato paste and braised until the cauliflower was tender. I then added a can of chickpeas and about a cup of currants and then added the meat back in. The entire mixture was then simmered gently until dinner, about an hour. Really, really good, a keeper.
So equal weight sugar and citrus (I've done an orange before using this as well) and enough water, replenishing if necessary, to allow a 2-3 hour gradual simmer/concentration and marmalade.
Warning: This post features oodles of product crap and not one of the product-producing bastards gave me a nickel.
For xmas, the wife gave me a Smoke Daddy smoker offset box. A well-machined bit of aluminum and steel made to fit into a chamber with hand-tight fittings via a 7/8" dia hole. The smoke comes from wood and today I'm using Traeger smoking pellets hoping to get a longer smoking session without having to do more than sip beer and stare at it. I used plain old chips off the shelf, but they burned too quickly. The pellets I got for just under a buck a pound were just what this rig needed. One charge of 200 grams of pellets goes for 3-4 hours. The line into this thing (that blue line) is hooked to a small aquarium pump. This is necessary to keep the combustion going, the lit pellets will suffocate without a perk of air. I'll try slowing the flow of air to get a few more hours out of it.
So that's it, see below for a few action shots. I prepped my pork belly according to Saucisson Mac's bacon manifesto and tossed it on. I especially like Saucisson Mac's thoughts on a solution brine rather than a solid/surface salting, more uniform and faster to get the belly cured.
My pork belly, about 2.5 lbs. This is where economies of scale scream "MORE BACON." The brining of a pork belly is easy; that chamber has two racks of space and given how fast I gave away the last batch, I should've made pounds and pounds. Fear not, you may see xmas gifts that bear some resemblance.
See through the door? That's me sipping whiskey and strumming my banjo.