Smoked some tuna filets today that I had sitting in the freezer from this summer that were fresh frozen. Thawed them and brined them overnight in sea salt and brown sugar.

Jonathon Has he checked the lining on the brakes. Spongey brakes usually doesn’t indicate a brake that is locking up, it usually indicated air or a long travel. I would be inclined to have the brakes checked first to see how much lining you have left first and the condition of the calipers and mounts. Have him check the wheel bearing at the same time. A loose bearing will cause noise and can cause a spongey pedal since it will push the caliper piston back into the caliper when it wobbles. $500 seems to be a lot of money for a guess and not a guarantee. This is my thought, I’ve only been fixing trucks and cars for 40+ years professionally.

Those of you wanting to know whether or not regular vacuum sealer bags will work in the chamber sealers, the answer is yes. I tried it tonight on my new VP215. I used a bag designed for my Foodsaver and filled it, put in the new sealer. Wow, why have I been messing with the Foodsaver. At first I thought it wasn’t working because the bag doesn’t suck flat like the external machines, but when it goes to seal, the air is gone and sealed perfect. Just wanted to test to see if I could use either bag and use up the rolls I have.

zbigjeff Here is what it looks like before and after. It’s been out of the smoker about 1.5 hours right now.

zbigjeff After the pastrami was cooled. I sliced and sampled this afternoon for a snack. Might have to call it Wagyu Pastrami after seeing how marbled the brisket was.

Chef
Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy

The bearing is sealed and can be replaced. There should be a number on the bearing seal, the black part. There is also a bushing behind the bearing which I find odd. You could find a local machine shop which I’m sure they have in Malaysia that could turn a replacement bushing for the bearing out of bronze or Oilite bronze

The mailbox thief got us last night or early this morning, must have walked into the community, because the gates are closed. He got an envelope with a check for the newspaper carrier. It was her Christmas tip. I beat them to the draw with a stop payment before the banks opened. They try to cash it, they’ll get their Christmas present, new bracelets and a free stay at the gray bars motel. USPS got the report along with our Sheriffs department. I wasn’t the only one unfortunately in the neighborhood. The trail cam will go up and I will catch the tweeker. He’ll be looking at the business end of my Glock next time.

The results of my brisket flat curing experiment. Wet cured the flat with maple bacon cure for 10 days and smoked it for eights hours on the Traeger. Interesting flavor, no maple that I can pickup, tastes like pastrami and looks like it too. I can say I do like it, it certainly will make a good substitute for pastrami and went quicker.

Experimented a little the other day with 100% ground turkey. Made maple breakfast sausage, 1 lb of Jerry’s Bratwurst without casings and 2 lbs of Excalibur Signature Smoke Kielbasa without casings. Only got photos of the Kielbasa, I was impressed with the turkey and not needing to case it, the flavor was a bit spicy for kielbasa, the must use hot paprika, but it was tolerable. Smoked it for fours hours at 160 degrees. !

Former city heavy equipment mechanic for a P/D, put out on a permanent disability due to multiple job injuries. Blew my knee’s out and broke my back.

PapaSop It’s nice when you cater businesses that do fabrication welding, they take care of you when you take care of them. Shaun take good care of those grills, pressure washes them after every use.

PapaSop Here is a friend of mine who does catering and his flip flop grill. It is just one of six that he has had built, all stainless steel. Quite the set-up, the firebox raises and lowers and it breaks down to fit his trailer.

BBQCartel here is a topic to look at for the Glycerin approach. Hope this gives you some insight. https://meatgistics.waltonsinc.com/topic/2155/jerky-203-glycerin-in-place-of-sugar

Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy

Chef I’ll see if I can get it posted there. Thanks Chef.

Chef
Easy recipe
4 strips bacon, diced 1/4" pieces
2 carrot peeled and fine diced
2 sticks of celery diced fine
1/2 Large sweet onion diced fine
3 large potatoes diced into 1/4" pieces, Yukon golds is what I use
3 cups frozen corn
3 tbsp flour
1/2 tsp butter
4 cups Chicken Stock
Salt and Pepper to Taste
1 tbsp Dill Weed
1 can Condensed milk or 1 cup of Heavy Cream
Brown the bacon to less than crisp and remove leaving the grease, add all the vegetables, butter and dill, except the potatoes. Cook them till they just start to soften, add the potatoes and Chicken broth, bring to a boil and then simmer for about 45 minutes. While you are waiting, take your flour and bacon and mix them together, fully coat the bacon. This will make you thickening agent. After you have simmered for 45 minutes add the Condensed milk or Cream, turn up the heat, add the bacon flour mix and get to a boil and then back it down to a simmer again to thicken. Check for salt level, add your pepper. You can add, red and green bell peppers to it also, or green chilli for a different taste. Enjoy

Hopefully their tech support isn’t like CenturyLink and in the Philippines and all the answers you get are scripted.

Working on a batch of corn chowder right now. Was going to be smoke chicken thighs, but the wife wanted soup since its cold and rainy here. The winds blowing, just had a giant hail storm, now waiting for the thunderstorm next. Got to make some biscuits next. Leftovers vacuum sealed with the chamber sealer.

Nacho Cheese Flavored Snack Stick
Sweet Chili Flavor Snack Stick
Beer & Onion Snack Stick
Smokin’ Jalapeno Snack Stick