Hey what’s up guys I’m Zach, and I’m coming at you with Fire and Ferment. This is an exploration of all things traditional offset backyard BBQ as well as home fermentation projects and everything in between. I run a Bell Fabrications (Bellfab) backyard custom offset smoker. In some recipes I combine the two elements of fire and fermentation into one single dish, which maximizes flavor components and unlocks new culinary doors. This is a journey we’ll go on together, and I couldn’t be more excited. I love you guys, and stick around!
Looks good! A meat lug will help you with the mixing so ur not having to stretch over the high sides of the pot. Also if you soak ur casings with a bit of baking soda over night it will make them slippery and make the stuffing portion much easier.
I have no idea how to crack the RU-vid algorithm, but if I could, this stuff absolutely deserves way more views than it has now. Anyone who's seen those viral OrdinarySausage videos should watch this to see how the real deal is made!
"Snip the tip" but no tickle?!! 😂 Another great video, Zach! I enjoy making sausage, and it feels GREAT to be able to use all of those trimmings, both meat and fat! One tip from 2 Guys & A Cooler that I find really helpful is to put baking soda into the soaking water for your casings, at 1 tsp per quart. This makes the casings really slippery and easy to handle. Your sausages look delicious! Thanks for the recipe.
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Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
I have cheap holding ovens. Each with 4 shelves as yours. I have found that I can’t hold on the bottom two shelves as it’s too close to the heat source and the food will char/burn/get stuck to whatever it’s in. Do you have that issue with your heat max ?
That’s a great point. I put a water pan in there that a) helps to diffuse the heat a bit so it doesn’t burn anything above it, and b) helps regulate and maintain a consistent temperature throughout the entire oven.
Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
Awesome, I love hearing that you went for one! Did you go with Vevor? No I don’t have one yet, but I can add that to the list and work one up. I’ve got a bean recipe that I call “Cowboy Beans” that are pretty good!
The Jalapeno got my attention😃Hell Yeah, NFL Season is here🏈We are Die Hard 49er fans here😁But respect ALL NFL TeamsWhat NFL Team are you a fan of🤔Every time I cut Jalapenos I always rub my eyesGloves is a smart ideaYears ago I used to make simple BBQ Videos and I would record the sky too🌌I'm a recent subscriberYour Armadillo Eggs look really delicious😋An Extra "BIG"👍🏻Cheers from Northern California🍻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
I absolutely need to get a warmer. Twice a month we host sabbath dinners for friends from church and that juggle is stressful! I've been eyeing the Vevor one
@@KOvitt224 Yeah it’s an amazing investment!! I feel like it’s one of those things everyone needs, but nobody quite realizes they need one till they get it. There is a bit of a pricetag but I think it’s completely worth it.
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I think a brisket video would be amazing, i am in stage 2 of your journey. I have a recteq pellet smoker, I've never tried brisket, I've been too worried about ruining a $100 piece of meat. I think eventually a bellfab could be in my future
@@KOvitt224 Awesome!! I’ve got a brisket video that was one of my first ones, I’ll share the link: How To Smoke Brisket | Central Texas Style ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Bhg-JHHjBXs.html I’ve heard good things about RecTeq. Do you feel like it puts out adequate smoke flavor, or are you wanting something more??
@@FireandFerment IDK how i missed the brisket video!! RU-vid is weird with notifications sometimes, Ive been subscribed ever since your garlic video. Thanks! I've owned a masterbuilt, a Traeger and a recteq. I LOVED the masterbuilt, it gave great smoke flavor being a gravity fed charcoal smoker, but they are built like crap and it died on me while I had 2 pork shoulders cooking for a party (died in its 3rd season). Thankfully I was pretty much at the stall, so I wrapped them, put them in the over drove to ace hardware and bought whatever they would sell me preassembled and thats how I got my Traeger. I HATED my Traeger, the smoke flavor from it was virtually nonexistent. I have limited deck space so ive always wanted a pellet grill that can get really hot if needed and both the masterbuilt and recteq have served both needs very well, but the recteq certainly gives off more smoke flavor than the traeger but still not as much as the masterbuilt. On ribs it does totally fine, but on pork shoulder and I suspect brisket I will be wanting more smoke flavor. I'm in the chicagoland area, does bellfab ship? I was previously considering a Yoder for next season maybe, but your endorsement has me thinking bellfab.
@@KOvitt224 Nice man!! I’ve got a buddy who had a MasterBuilt gravity and his died on him as well. I love the idea of the MasterBuilt with regard to burning real wood and also the set it and forget it capability. The best of both worlds. But anytime you involve electronics, things can get wonky. Bellfab does ship! I’m not sure how much it would be to the Chicago area, but Craig Bell has his number on his website and he’s really pretty responsive and helpful with getting all that information to a potential buyer. Thank you so much for the sub man, it’s so cool to see people not only subbed but interacting with my stuff. This has been an awesome journey and I haven’t looked back!
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I'm seriously considering getting a Bellfab 36x24. Is yours 1/4" or is it thicker? Did you do any customizing? What did it end up costing you if you don't mind me asking?
Awesome man I highly recommend it! I haven’t looked back. My only regret is I didn’t do the bigger model. Mine is thicker, 3/8” which is insane. It cooks the same in the hot summer and freezing winter since it’s so thick. And it’ll outlive my grandkids who aren’t even born yet. As far as customizing, yeah I did. I had the firebox door added, tractor wheels, stainless steel handles, turkey hooks on the inside, a couple of welded bars to hold utensils on the side, a wood rack on the bottom, and a couple of additional temperature ports on the side. If I were purchasing again, I would for sure get the firebox door, stainless handles, and tractor wheels. I would forego the turkey hooks, utensil holders, side probe ports, and bottom wood rack. I think altogether with the customizations it was $1,150. That was almost 2.5 years ago, so price may have gone up since then.
@@FireandFerment Yeah, I've been talking to Craig and now I'm leaning towards the 48. I'm planning to add a smoke collector, golf cart wheels and firebox door on the side rather than top. $1400 for the 36 or $2150 for the 48 so maybe the price has gone up a little but still quite reasonable compared with other options out there. Since I live only 3 hours from his location, I am just going to pick it up so I won't have any shipping costs which I think leads me towards the 48. I was planning on spending around 2K anyway so we are in the ball park. Just have to get her onboard so I can do this with a clear conscience lol!
Thanks for watching! Yeah it’s a great step. Without the parboil, my wings have gotten too fatty and get this weird squishy mouthfeel. That parboil is the way to go. I appreciate you tuning into my videos!!
Hey guys! I really appreciate you tuning in. Please subscribe to the channel by clicking on this link: www.youtube.com/@FireandFerment?sub_confirmation=1 and let me know in the comments what you think of this video or if you have any ideas for more content you would like to see from me!
What is the cleaner you're using? It kiiiiinda looks like Dr Bronners, but I'm....... I, guess, partial(?) to that brand, as not being produced with any "unnatural chemical ingredients"???...... Just, "natural" cleansers????? So, it won't leave anything behind that will harm the natural bacteria that we're trying to develop. Do I have that right? Also, I LOVE that tool-belt!!! Where can I find one?
Thank you for watching! I use Mrs. Meyer’s Clean Day. And yeah you’re correct! You don’t want any weird chemicals in there that will interrupt fermentation. As far as the knife roll, here’s a link to the one I use! www.etsy.com/listing/1014958850/personalized-leather-knife-roll-for-chef?gbraid=0AAAAADtcfRLJ8tyCxldEP7zP2biLMfimf&gpla=1&gao=1&Cj0KCQiA1ZGcBhCoARIsAGQ0kkoNf3nAXDctsDKEIjPKIndKe7b7tZJAsZ5ebGZVLYB02agDZgB-Pj8aAjKvEALw_wcB_k_&variation0=2040361624&variation1=2040361614
