Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

so I cranked up the new Nesco dehydrator (Christmas present) and drying some apple slices for snacks. Next project is to make some sesame crackers. Tomorrow is corvina and beef jerky day.  

Views: 109

Comment by Jennifer on January 7, 2014 at 1:53pm

I had to google "corvina," but now I want some desperately. Yum. Do you usually smoke or dehydrate every day in the winter? 

Comment by John F. Houpt II, PhD on January 7, 2014 at 2:56pm
I can smoke almost daily here in SC, but generally run the smoker weekly, if nothing more than smoking pistachios or local peanuts. This weekend I'll smoke some of the corvina, weather permitting. I run the dehydrator(s) about 2-3 times per week experimenting as I go. My next experiment is to dehydrate my homemade stock, some local shrimp, rosemary and of course, jerky.
Comment by Rick Nichols on January 11, 2014 at 12:15pm

Since I don't have a smoker yet, we are going to try out the wife's new solar oven cooker this afternoon. We are expecting a bright clear day, so a small roast should take about 4.5 hours. I will believe it when I see it, but I hope it works.

Comment by John F. Houpt II, PhD on January 11, 2014 at 5:14pm
How's the roast looking? I never used a solar roaster and I'm curious how the meals turn out.
Comment by Jennifer on January 13, 2014 at 9:54am

I second Dr. John: How did the roast turn out? Learn any tips you could add to the 101 on solar cooking

Comment by John F. Houpt II, PhD on January 13, 2014 at 4:39pm

64 degrees today. Was a great day for running the "Little Chief" smoker finishing 2 pounds of pistachios using mesquite.  Jennifer, the Corvena is marinating in the brine for tomorrow, weather permitting, mixed fruit leathers went to work with the wife, maple yogurt leather in the dehydrator, and dill bread baking. Not bad for a Monday. 

Comment by Jennifer on January 14, 2014 at 10:31am

Not bad for a Monday, indeed. John, I'd love to see photos of the finished pistachios ... and the fruit leather ... and especially the corvina, once it's done. Do you eat it in crackers or bread? Or in a salad? Or just by itself?

Comment by John F. Houpt II, PhD on January 24, 2014 at 12:17pm

Jennifer, I'll take the pictures for you early next week. Our temps are supposed to be more "normal" (27 on the porch) to run the smoker. As for eating the corvina, yes to both or lightly saute' with vegetables, or mix with a vegetable spread for homemade bagels. I'll start the yogurt bark tomorrow and send you step-by-step photos for the batch. Have 8 trays of apples drying right now along with a dehydrator of jerky.

Comment by Jennifer on January 28, 2014 at 10:06am

It's like food paradise down there. Did you manage to tackle the smoking in between cold snaps? You guys are supposed to get some brisk weather again this week, I think. Stay warm! And yes, please, photos. YOGURT BARK! Just when I thought Christmas was over!


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