Post by: Badhabit on February 17, 2016, 12:44:25 PM
Post by: NW-GSP on February 17, 2016, 01:02:40 PM
Post by: gaddy on February 17, 2016, 01:57:03 PM
Post by: Smoke on February 18, 2016, 03:09:55 PM
Post by: NRA4LIFE on February 18, 2016, 09:26:54 PM
Post by: lokidog on February 18, 2016, 11:03:24 PM
I've been putting them into the left over dill pickle juice they turn out ok. Looking for a homebrew type recipe for dill pickled eggs. I tried some internet recipes but they don't taste like dill pickle. Fishing season hits full swing next month and I want to be armed with these little flatuent producing grenades aboard the boat. captive audience lol....
I've done the same thing. You could probably find a dill pickle recipe to use and just substitute the eggs for the cukes. Hard to find fresh dill this time of year though.
Post by: The Weazle on February 18, 2016, 11:46:36 PM
I drop them in a jar of my home canned pickled jalepenos and let them sit a month or two. If you're looking for after affects, these are your men.
I like your style!
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Post by: Smossy on February 19, 2016, 12:49:09 AM
Post by: KopperBuck on February 19, 2016, 08:59:57 AM
Hard boil/peel 12 eggs (that’s what I can get in 2 quart jars)
2 cups of white vinegar
˝ cup water
˝ white sugar
1 tsp salt
1 tsp pickling spice (I make my own – you can buy premade stuff or experiment on your own)
1 tsp red pepper flake (I usually go overboard on this)
4-5 cloves
2 cinnamon sticks (one per jar)
Jalapeno/habanero peppers, sliced (I add a hab or two depending on if I can find them, otherwise all jalapeno. Usually 3-4, depending on size)
Red bell pepper sliced
Couple slices of onions
Simmer all of this for 10-15 minutes.
Add veggies, drop 3 eggs, add more veggies, drop 3 more eggs, and fill the rest with the broth, about a ˝ inch from the top.
You can add/delete whatever you want. If you’re short on broth, just add more vinegar. Let sit in fridge for a couple weeks before eating. These have to be refridgerated, no shelf stocking here. But they’re good to go for several months. It might take you a time or two until you get the mix that you want. I like mine spicier, but usually my batches are never the same as I’m always adding stuff. Last time I put in a couple tbsp. of minced garlic and garlic juice.
Post by: KopperBuck on February 19, 2016, 09:01:09 AM
Post by: Badhabit on February 19, 2016, 02:16:03 PM
Post by: Smossy on February 19, 2016, 06:31:30 PM
No worries KB, Smossy Dill pollen? I don't recall seeing it on the spice shelves at the store I'll have to look again. I think with the internet dill pickle recipes I've tried there's was too much vinegar and not and made them to much like a pickling brine. I'll have to make some test batches. I put garlic, dill sprigs, diced red bell pepper and jalapeno in one jar but the heat and dill didn't come thru. I also tossed in a ring of onion. I tried a friends "dilly beans" that were great tasting but she "canned" them that way so I don't think it would work on hard boiled eggs.Where you from Badhabit?
Post by: Badhabit on February 19, 2016, 08:25:29 PM
Post by: Smossy on February 19, 2016, 09:09:23 PM
YakimaDang, if you were closer I was gonna hook you up, we sell it at my work as a gourmet ingredient. Not sure if you can find it in a grocery store or not.
Post by: The scout on February 19, 2016, 09:18:14 PM
Post by: Badhabit on February 20, 2016, 07:11:42 AM
Post by: The Weazle on February 20, 2016, 09:31:43 PM
YakimaDang, if you were closer I was gonna hook you up, we sell it at my work as a gourmet ingredient. Not sure if you can find it in a grocery store or not.
Vacuum seal some and mail it to him!
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Post by: Badhabit on February 22, 2016, 08:24:27 AM
Post by: Lincoln4 on February 22, 2016, 09:46:40 AM
Post by: acnewman55 on February 25, 2016, 04:06:59 PM
Post by: Remnar on February 25, 2016, 08:41:55 PM
I will throw them into the kimchee juice once the kimchee is gone. best I have ever had, never liked kimchee or pickled eggs until I started making them myselfI have no idea why I never thought of or considered this before . Sounds awesome !
Post by: Badhabit on February 29, 2016, 08:46:58 AM
Post by: lokidog on February 29, 2016, 09:57:01 AM
Post by: Badhabit on March 02, 2016, 09:03:30 AM
Post by: NW-GSP on March 02, 2016, 01:56:29 PM
So here's an update. After a 48 hour soak in the Mrs. Wagers dill pickle brine I broke down and tasted one of the little gas grenades. Texture of the egg was firm like one would expect. There was a taste of dill but imo it was salty. Not sure why as I didn't add any salt. I'm leaning towards a tweaked brine recipe that I added salt too in order to cut down the vinegar taste. Next up on the list of culinary atrocities is making duck pepperoni snack sticks. Stay tuned.
I have about twenty pounds of duck breast that I'm going to make into snack sticks.
Post by: Badhabit on March 21, 2016, 10:32:31 PM
My duck snack sticks turned out better than expected. 18lbs of duck mixed with 7 lbs of pork fat. I used Michlets from Spokane pepper stick mix for 25 lbs. I ended up with about 17 lbs of snack sticks after drying and smoking. Holy cow it takes a long time to dry them, 6 hours at 125 and then 4 more at 155 with smoke. Final product was tasty and not too dry.
Post by: wildweeds on June 11, 2016, 03:54:23 PM
Post by: h20hunter on June 11, 2016, 04:04:32 PM
Satan's eggs: Really good with beer going down, get ice cream for a trip to the john ( they burn on the way out) and the gas they make would knock a buzzard off of a puke pile.
Possibly one of the most poetic food review I've ever seen.
Post by: skipjack on June 11, 2016, 04:36:36 PM