Copenhagen Forever
Well-Known Member
This is the biggest batch I've made. There's a guy on youtube that's got it down.
https://www.youtube.com/watch?v=NhkqshYPmv4&list=PLvFOJ3P_kjtRmUSl-0vsGgiXJawOjriOl
I'm using 2 lbs. of Bigbonners red burley. 6 cups of water and 5 tbls. of sea salt. It's been cooking for 23 hours now and the kitchen smells good. Everything seems to be going as planed.
I formed the roaster bag around the thermometer and then remove it. It's easy to stick it back in the same hole again to check. I was checking about every hour and got the temp. leveled out at 180 deg. before bed. When I woke, it was the same. At one point last night, the temp hit 194 deg. and that's good cause I like to hit around 200 for a while and kill any bugs.
https://www.youtube.com/watch?v=NhkqshYPmv4&list=PLvFOJ3P_kjtRmUSl-0vsGgiXJawOjriOl
I'm using 2 lbs. of Bigbonners red burley. 6 cups of water and 5 tbls. of sea salt. It's been cooking for 23 hours now and the kitchen smells good. Everything seems to be going as planed.
I formed the roaster bag around the thermometer and then remove it. It's easy to stick it back in the same hole again to check. I was checking about every hour and got the temp. leveled out at 180 deg. before bed. When I woke, it was the same. At one point last night, the temp hit 194 deg. and that's good cause I like to hit around 200 for a while and kill any bugs.
