Ah, That McClellands Smell
- Thread starter verporchting
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I'm startin
I bought some a couple of years ago and in about 3 1/2 years on our 40th, I plan on opening it - sounds dumb, but there it is.
I make natural brine dill pickles every summer when the cucumbers are in season (my primarily Polish roots aren’t that far back). No vinegar at all, just lactobacillus doing its thing to produce lactic acid. I have two 5 gallon ceramic pickle crocks, but a clean plastic bucket would work just fine.
Surprisingly easy to make, but the details matter. The crocks, etc., must be scalded, and everything kept submerged with pickle weights. The brine should be boiled, but cooled down a bit before covering the cucumbers, dill, and garlic. Skim the crud floating to the top for the first few days (scald the skimmer first!). Yours truly once made the cardinal mistake of using tap water (I’m on city water) for the brine
; chlorine holds back the good bacteria, and with no good bacteria to guard the gates, mold can take over. Spring water is the best choice. 4-5 days for half sours, 10+ days for the real deal. A couple of apple leaves (or even oak leaves) helps to keep the pickles crisp.
That McClelland smell is unique, and I’ve never noticed it in the smoke. To me, it just means a good smoke will follow
I make natural brine dill pickles every summer when the cucumbers are in season (my primarily Polish roots aren’t that far back). No vinegar at all, just lactobacillus doing its thing to produce lactic acid. I have two 5 gallon ceramic pickle crocks, but a clean plastic bucket would work just fine.
Surprisingly easy to make, but the details matter. The crocks, etc., must be scalded, and everything kept submerged with pickle weights. The brine should be boiled, but cooled down a bit before covering the cucumbers, dill, and garlic. Skim the crud floating to the top for the first few days (scald the skimmer first!). Yours truly once made the cardinal mistake of using tap water (I’m on city water) for the brine
Na zdrowie! I need to try the oak leaves for my half sours next summer.
I got to missing it the other day as well and had to open a tin.
I love many McClelland blends, but this one is my favorite.
I love many McClelland blends, but this one is my favorite.
I keep meaning to open a tin of this but keep getting sidetracked.I got to missing it the other day as well and had to open a tin.
I love many McClelland blends, but this one is my favorite.
I've been enjoying it a lot.
My problem is, there are only 2 left after this one. Two of the Red and Black anyway. I've got a few others stashed away. I'll open one or two a year and enjoy them nice and slow.
I swing in and out of McClelland phases and have been in an “out” phase. For example, I spent the past month happily smoking SWRA and nothing else. I just enjoyed the hell out of it.
It’s been a few months since I last popped a tin of McClelland, and several years since I last opened a bag of Stonehaven.
Eventually I’ll swing back.
Well after reading this I thought I would join in. Just popped a tin of frog morton on the town from 2014 and it smells delightful...and VERY Mcclelland specific.