View attachment 71395
View attachment 71396
I found out that chicken smokes much faster than beef: these were done in 45 minutes, compared to at least two hours when I have made beef jerky in the past. A few pieces got incinerated, but most of it turned out incredibly well.
Oh yeah, chicken is a smoke sponge. The first time I smoked chicken, it was way over-smoked. I had to throw all of it away, it tasted that bad. I'm glad yours didn't go that far.
Clayton in on the spectrum. Food was a massive battle when he was younger but he’s learned to like most things now and he will try anything.That's something I don't believe I've ever heard before. Usually, it is the other way around.
Several of my dairy free cheeses actually taste like the originals but you can't cook with them period. They don't melt at all but I do now have a dairy free almond feta, a dairy free cashew brie and now this dairy free cashew blue. The blue needs a touch more work, there's no tang to it but lemon juice should add that but I want to see how well version 2 worked first. Much depends on the probiotics used. They greatly influence the flavour and outcome. Plus i don't know how lemon juice/ acv will affect the development of the blue mould. However that's part of the fun, trying!Well done. I’ve never had a dairy free version that tastes anything like cheese.