50+ thread

Happy belated birthday Chris....

 

Awesome pic !!!!

That's awesome !!!!

My Dad being WWII/ Korean War Veteran used wake us up using a frying pan and a ladle and screaming at the top of his lungs Reveille Reveille get up out of the rack
Imagine being woken up to this though!!!!!

https://youtu.be/X2gbWFgMxAA

 

Getting ready to head down the hill to Huntington Beach , it's 38° currently with snow flurries and T storms and on the Cajon pass it is snowing

Should make for an interesting drive out of the High Desert especially the ride up to and down the Cajon pass !!!

Hope Everyone got what they wanted for Christmas, for me it's all about being with my Brothers family today and enjoying a home cooked meal . My Christmas present to myself was my new 406sbc I'm having built after the first of the year !!!

 

Grateful this is happening.

 

I would have considered it payback time and bacon would have been on!

If pots and pans are high quality then think they don't qualify as something with a cord and are safe. At least in my book! Couple of years ago got a full set of All Clad pots and pans for myself for Christmas. But bacon still gets cooked in a cast iron skillet. And quite a few other things.

After 18 years with only 2 burners on the Jenn Air for Thanksgiving spent weeks hitting ebay and got a second cartridge. And some CorningWare blue cornflower oven\stove top safe cookware.



And quite a bit other cornflower things. Damn what the hell does everything revolve around cooking here? No wait got a custom fitted case for 60th birthday present to myself.



Shit that ain't nothing but a food getting stick too now that I think about it

Been more than 20 years since I have been to a Waffle House, nearest one is 3-400 miles away. And at times actually miss them. Hash browns that is, they always made the hash browns crispy. You go to Waffle House for steak & salad and get sick you deserve it LOL. Smothered, covered, chunked and topped make it a double please. 2 eggs over easy on top.

 

Looks like my trip down the hill on the Cajon pass will be delayed . There are numerous accidents and now a road closure due to the snow !!!

 

been using my old round one for yrs. but have heard good things about how efficent these new ones are. i was suprised

 

That is exactly what Christmas should be.

 

i do sticks with and without casings! boys like em just as good without. with casing i use stuffer plate on the meat grinder.and if you want a tang like store bought use encapsulated citric acid not regular. regular will make sticks mushy

 

Merry Christmas everyone!

Hope you all have a wonderful day!!

 

Recycling bin is full, the Goodwill pile is ready to go. Breakfast is done, and off to Grandmas house we will go. Gotta take a pic of the big lake, South Haven, Mi.

 

Going to visit friends later. They told my wife DO NOT bring any food. She's cooking something.

 

your ass is late lady. typical.

 

i likes

 

I debated for years, a good start is Michael Ruhlman

$27 Charcuterie: The Craft of Salting, Smoking, and Curing

book Charcuterie. Although double check his amount of curing salt he uses sometimes it way too high IMO.

It does take special equipment if you want to cold smoke. Even with the dehydrator you have to be cautious of the danger zone of meat where bacterial actual multiplies which is 40°-140° for more than 4 hours. And that is total time including resting\cooling times. When it comes to ground meat I don't feel safe without using curing salt (#1) in the dehydrator even though mine will go to 160° which is "the other" safe temperature for meat smoking\curing.

After it was all said and done went with the Excalibur 9 tray dehydrator and LEM jerky cannon. Don't think I will end up using the round snack stick nozzle much. Last night I used the jerky nozzle because I wanted it as thin as possible to add a little tougher texture. My youngest said it tasted like gas station meat snack sticks which is what I was after. I used

$25 Nesco BJ-18, Jerky Spice Works, Original Flavor, 9 count, Beige|beige, 19.8 Ounce (Pack of 1)

NESCO Jerky Spice Works in large part because of the reviews. I found it somewhat salty though, they mix the salt in with the curing salt so next time will add my own prague powder with salt reducing the salt.

When it is gone I will start experimenting with my own mixes but will still use #1 curing salt. And of course still make my own bacon with #2 curing salt but could get by without it as long as I keep smoke times short. And have done that before. Would like to get into pork sausage but that is a whole different animal if you want to get into cold smoking, etc. which you already know I am sure. For now I don't feel it is worth it in my case, be basically just me eating it.

 

she'll get over it. shes the queen and knows it. wont be my first headsmack. im sure more to come

 

nice to meet you ms weesa. merry xmas