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Country Discussion Topics
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Salmoneye, Question?
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Ron/PA    Posted 03-30-2003 at 06:55:22       [Reply]  [No Email]
I'm ready to finish up the last of my syrup. I'm thinking about making one pot a little thicker for just eating, am I gonna just drop a hot dog in there? When? before it foams? or as it starts?
Thanx for any help
Later
Ron


fiddler    Posted 03-30-2003 at 12:54:11       [Reply]  [Send Email]
You fellers sure can sweet talk me. If you happen to have a picture you could post and let us folks back west see what a forest of these trees look like. We don't have any thing like that here, anyway I don't think. We have lots of pinyon and cedars. Now believe it or not, that sap from these trees used to make some good chewing gum when we were kids. Kinda of a nasty taste and no sweetness to it at all. We have in the high mountains lots of Quake trees which may look somewhat like maple trees but have never tasted the sap.
Thanks for the informative reading.


Have at it...    Posted 03-30-2003 at 13:13:27       [Reply]  [Send Email]
Be my guest and look through the linked folder...These are all pics of my current setups...I can gladly do more if you like...


Salmoneye    Posted 03-30-2003 at 09:14:27       [Reply]  [Send Email]
I usually don't toss the dogs into the finishing pan or the last compartment on the front pan...We usually toss them into the sap pan (flue pan)...The oil from the dogs finds it's way all through the evap and will kill the foaming all the way through...

AND...They have to be REAL dogs...Ya'know...The ones that you get at the butcher in real gut skins...The best ones here are McKenzie...Great...Now I'm hungry... ;-)

As for the types of Maple...Just about any will do...Below is a link to the online Ohio Maple Producers Manual...Bascially the Bible for beginners (and most others)...

In addition to maple syrup, people make syrup from a couple different birch species...In Alaska they make it from the Grey Birch because that is what they have...appx 100 gallons of sap to one gallon of syrup with Birch...Here in the east people make birch syrup from the Paper Birch...Maybe others, but those are the ones I am familiar with...

Every time I burn a chunk of White Ash in my wood stove, I get an intense sweet smell off it like maple wood...I have LOTS of Ash here, so I am planning on tapping some someday to see what the heck happens...

Here is the URL for the main page of the Ohio Manual:

http://ohioline.osu.edu/b856/index.html

The link below is for suitable Maple Species...



Sid    Posted 03-30-2003 at 07:12:47       [Reply]  [No Email]
Hey I am waiting for the answer to this one. Is this a way of cooking hot dogs or is a hot dog something other than a weiner? I think I am about to learn something here. By the way does any kind of maple render sap or is it a specific variety?


Randy    Posted 03-30-2003 at 07:23:40       [Reply]  [Send Email]
Sid, they tend to use acer sacchurum if I'm not mistaken. Also think you can use the other maples, just not the same sugar content or something. Also use birch trees. Salmoneye will tell you more.


Ron/PA    Posted 03-30-2003 at 07:21:32       [Reply]  [No Email]
Sid, We are talking a plain old hot dog/weiner. When sap is done cooking it will foam up over the top of the pot, that's when I normally quit. However I have been getting educated in ways to keep that from happening, and make it a little thicker for eating.
Any maple will yield sap, for syrup. Some better sugar content than others, Salmoneye can tell you this stuff, all I can do is tap what I have here on the farm.
Later
Ron


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