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  • #16
    Originally posted by zombini View Post
    This is my first go doing this. Im probably going to vac bag mine. Like others have said i guess packed in oil works good. Next batch im leaving out the italian seasoning so i can use in salsas too.
    If you are going to refrigerate of freeze, do not use olive oil. It will turn to a semi-solid whitish mass. I just vac bag and freeze or fridge. Fridge for short term of course.
    Mark
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    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

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    • #17
      Ok thanks guys
      sigpic
      GMG Daniel Boone
      UDS
      Weber 22.5" Kettle (blk)
      Vision Kamado grill
      Weber Genesis Silver
      Smokin Tex
      MES 40 with legs Gen 2.5
      Maverick ET 732
      Brown and lime green ThermaPens
      2 orange ThermoPops
      A-Maze-N Tube 18"
      A-Maze-N Smoker 5"x8"
      Vortex

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      • #18
        Looks great! Love em!

        On a previous thread, was there some safety concerns aboot storing them in oil? I thought CA had some evidence from the British Special Forces or something?
        sigpic

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        • #19
          After I dry mine, I will store some in the fridge in a flavored oil. Like the sun dried tomatoes you buy in the store. I use garlic infused olive oil. Not sure how long they last because we always eat them up too fast; maybe a couple of weeks??

          Great on salads, seafood, and poultry dishes.
          sigpic

          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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          • #20
            Also, I smash a bunch into an ice tray. Freeze then pop them out into a larger container. That way you only have to use the number of cubes you need rather than thawing a whole container.
            sigpic

            Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

            Comment


            • #21
              Round 2 begins

              Trying Richs suggestion.........going to take a bit longer just being sliced in half.
              sigpic
              GMG Daniel Boone
              UDS
              Weber 22.5" Kettle (blk)
              Vision Kamado grill
              Weber Genesis Silver
              Smokin Tex
              MES 40 with legs Gen 2.5
              Maverick ET 732
              Brown and lime green ThermaPens
              2 orange ThermoPops
              A-Maze-N Tube 18"
              A-Maze-N Smoker 5"x8"
              Vortex

              Comment


              • #22
                mmmm... yesyesYES!
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #23
                  ImageUploadedByTapatalk1438291882.305805.jpg
                  9 hrs at 150.....might get tipsy before this gig is over🍅🌞
                  sigpic
                  GMG Daniel Boone
                  UDS
                  Weber 22.5" Kettle (blk)
                  Vision Kamado grill
                  Weber Genesis Silver
                  Smokin Tex
                  MES 40 with legs Gen 2.5
                  Maverick ET 732
                  Brown and lime green ThermaPens
                  2 orange ThermoPops
                  A-Maze-N Tube 18"
                  A-Maze-N Smoker 5"x8"
                  Vortex

                  Comment


                  • #24
                    ImageUploadedByTapatalk1438311235.719655.jpg
                    13.5 hours at 150... 10pm. Learned my lesson.....put on at 10pm
                    sigpic
                    GMG Daniel Boone
                    UDS
                    Weber 22.5" Kettle (blk)
                    Vision Kamado grill
                    Weber Genesis Silver
                    Smokin Tex
                    MES 40 with legs Gen 2.5
                    Maverick ET 732
                    Brown and lime green ThermaPens
                    2 orange ThermoPops
                    A-Maze-N Tube 18"
                    A-Maze-N Smoker 5"x8"
                    Vortex

                    Comment


                    • #25
                      Those look Awesome!
                      sigpic

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                      • #26
                        ImageUploadedByTapatalk1438352130.062065.jpgImageUploadedByTapatalk1438352160.494531.jpg
                        Calling it quits after 25 hours. Some are still mushy. Just not sure what they should look or feel like.....next time:
                        Multiple racks......start in early evening.
                        How long does it take in a dehydrater?
                        They do taste pretty darn good. Some have a little heat. Thanks for lookin and helpin.🍅🍅
                        sigpic
                        GMG Daniel Boone
                        UDS
                        Weber 22.5" Kettle (blk)
                        Vision Kamado grill
                        Weber Genesis Silver
                        Smokin Tex
                        MES 40 with legs Gen 2.5
                        Maverick ET 732
                        Brown and lime green ThermaPens
                        2 orange ThermoPops
                        A-Maze-N Tube 18"
                        A-Maze-N Smoker 5"x8"
                        Vortex

                        Comment


                        • #27
                          If they are too thick, it could take days to completely dry in a dehydrator. You could try cut them down more and put them in a low temp oven for a while. If they still have moisture, they can spoil pretty fast if not refrigerated or frozen. You could try storing some in olive oil for a bit but still need to be in the fridge.

                          Or just eat them...........
                          sigpic

                          Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

                          Comment


                          • #28
                            Great stuff! You certainly learn a lot around here.

                            And some well earned are due here Zombini.
                            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                            My best asset however is the inspiration from the members on this forum.

                            sigpic
                            @SmokinJim52 on Twitter

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                            • #29
                              Originally posted by jwbtulsa View Post
                              If they are too thick, it could take days to completely dry in a dehydrator. You could try cut them down more and put them in a low temp oven for a while. If they still have moisture, they can spoil pretty fast if not refrigerated or frozen. You could try storing some in olive oil for a bit but still need to be in the fridge.

                              Or just eat them...........
                              Nix that olive oil in the fridge, it turns into a semi solid mass, not real appealing.
                              Mark
                              sigpic


                              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                              Smoked-Meat Certified Sausage Head!

                              Comment


                              • #30
                                Originally posted by jwbtulsa View Post
                                If they are too thick, it could take days to completely dry in a dehydrator. You could try cut them down more and put them in a low temp oven for a while. If they still have moisture, they can spoil pretty fast if not refrigerated or frozen. You could try storing some in olive oil for a bit but still need to be in the fridge.

                                Or just eat them...........
                                Nix that olive oil in the fridge, it turns into a semi solid mass, not real appealing.

                                Don't ask how I know.
                                Mark
                                sigpic


                                "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                                Smoked-Meat Certified Sausage Head!

                                Comment

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