GWG8541 I bet you guys grow some nice maters. If we do ours too late, it gets too hot too quick & they stop or slow down production drastically. If we get them in too early, well, there is always a pretty good chance of a late freeze & they get zapped. We really need a green house, but even then you have to be very careful & probably would either have to grow them in bigger pots or fertilize the devil out of them, which we try not to do. By Mother’s Day, it is just about getting too hot.
Tex_77 Thanks, I had no idea. I never did receive the alert, but our e-mail has been a disaster for the past month or so when they cancelled out Centurytel & went to Bright. It has been a total nightmare & doesn’t look like anything will be done about it. We have been getting important e-mails a day or two after they were sent, not getting important messages at all from known associates, you name it. No problem though on the Live Stream as today pretty well made up for any possibilities. Can’t wait to get to Kansas now, but missed a ride on those twisters that came through last night.
HerbcoFood when I ordered a Tshirt I ordered the 3X because they were out of the 2X at the time. It is a bit big on me like a 3X would be. So I would say they are true to size. I’m sure the 2X would fit me like it should. Hope that helps.
I just watched BBQ USA and I thought it was a pretty good show. I know what they use for rubs and sauces are what makes them money, and cook times very, but I like a bit more how too, and not just entertainment. A closer look at the smokers they use would be kinda nice too. With all that said, Sarah and I enjoyed the show and will watch it again. Congrats to Midwest_kc and look forward to more posts on meatgistics from them.
DO NOT get the Vac-Vida VS301! I bought one through Amazon in January 2020 because supposedly the company would stand behind their product. That’s a lie! Mine started giving me trouble in Dec. 2020. It would go through the vacuum cycle, try to seal, then repeat the vacuum cycle. I couldn’t get it to stop other than turning the machine off. After turning it off, the vacuum would eventually leak down enough so that I could open the machine > This usually took about 12 hours. I tried contacting the company but my phone calls and e-mails went unanswered. I finally bought another one from Ultra-Source. They are pricy, but I believe well worth the extra money especially if you want to package something delicate as they have the gas capabilities.
HerbcoFood It would be if I could my hands on some. Will have to talk to my local butcher bud. Sous vide, rested tight in plastic, sliced thin. It would be some of the best roast beast one could have. Or, eat it like and steak with a quick sear. OK, I just ate and my taste buds are flying around.
I’m going to be doing another round of Berkshire hog bacon coming up in the next week or so. A friend has another hog that he told me he was butchering and wished I’d make him some bacon like last time. Well, why not! Jonathon How may I add Waltons seasonings to aid the flavors in my bacon? Please PM me or another way if you please, tia.
I would swear that I have seen humidity or something, maybe barometric pressure have an effect on propane in the past too, but I have never been able to consistently put my finger on it & narrow it down to a science so still not sure. Who knows, outside of a lab & very controlled & monitored conditions, it is hard to say sometimes.
lkrfletcher I know this was last year and all but, OK, I’m late to the table! 😆
Some of your bacon looks like it was halved after smoking and then sliced and others appear to have been halved then smoked and then sliced?
If I remember correctly you were sitting at a table with a meat grinder and that pyramid of snack sticks. Just move the grinder to the other side and use that as one side of the snack sticks to support them. than while your talking use your left arm against the other side of the snack sticks. VOLA hidden support but out in the open. lol
dawg And that is what is going to kill some slowly overtime, others it won’t affect. We are doing as much as we can to get away from processed foods of any kind. All that really is standing in our way, sauces, and we love our sauces!
The Rubicon started the craze to personalize and name your jeep. Over the years I’ve seen all sorts. I kindof think it’s silly to decal name your vehicle in a similar way that the factory did with the rubicon by decaling it where the “rubicon” would be. Well I got in on it in an ironic way, and to each their own m. If you feel like naming your jeep “punisher” well I guess that is your business. My Jeep is bone stock other than a front bumper and is the “sport” trim so I had some made up for the upcoming Jeep Night at Steerman Field.
cdavis NICE, 14 is a good amount to be down in this short amount of time and good job Chef looks like you and I are on the slow train but at least going the right direction but looks like we are all chasing lkrfletcher congrats man, you’re killing it!
Have used wild hogs many times to make brats. Far as i’m concerned would rather use that than regular pork. Just have to get a Boston Butt to cut up and add for fat. My favorite is the Blue Ribbon Bratwurst and add high temp cheddar and jalapeno flakes. Use the tubed casing to stuff them. Always turn out awesome.
Jonathon it was like I just got turned off. No notifications, emails, nada… Later in the day my email got crazy populated in very short time. Thanks for the follow up, sounds like there maybe some possible operator error going on, maybe something more serious😵
mrobisr - How many times have I heard “I’ll try that as soon as you try that and wake up alive the next day”.
You are so right, the first time I pressured canned dry beans, meaning they cooked and pressure canned in the same step, I tried some a couple weeks later and told the wife if I start stroking be sure to tell the paramedics that it is not a stoke, but botulism. Well they were wonderful and it eliminated a step in my process.
I have been using newspaper for years, but I would just about bet dollars to doughnuts, Double to nothing, that I have snuck some oil (not auto) or bacon grease in there a time or two maybe thinking I could ramp up everyone’s appetite or something. No Problems.
Revisting this thread. I noticed that I was not on the map either. Tried updating my profile and it still wouldn’t show up. Found out the map will not accept NE and a valid state. When I entered “Nebraska” my location showed up on the map. If anyone else is still having trouble, you might want to spell out your state name. Worked for me.
Jonathon Your growth is admirable while still making the experience feel like a small company. Seen too many companies not able to keep the “smaller company” feel and ruined the product. Cheers to all of you.
bocephus We make our own via smoking &/or dehydrating, then grinding. I like the sun dried versions, but it can be hard to pull off down here at times, just too much humidity. We also play around with some different blends with just smoked, smoked & dehydrated, different peppers, etc. It is just fun. I am not going to say we have some perfect peppers or anything like that, just fun trying them out.
cdavis thanks! I’m sure he will be watching over me. I was with him the last time he shot a deer with that gun! It was back in 1990 or 1991. After that he came along for just to be with family and eat sandwiches…lol!