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50+ thread

Discussion in 'Off-Topic Discussion' started by CVYota, Aug 14, 2011.

  1. Dec 25, 2018 at 7:38 AM
    Tacoma Mike

    Tacoma Mike 44 Year Toyota Master/ASE Master Tech.

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    I don’t use casings on anything whether it’s the jerky or the sausage shooters. But I haven’t made any official sausage yet. I very between both tips ,,,it all the depends what I feel like making. Either a flat thin Jerky or something like SlimJim’s.
     
  2. Dec 25, 2018 at 7:41 AM
    Tacoma Mike

    Tacoma Mike 44 Year Toyota Master/ASE Master Tech.

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    Large Storage Box, 02610 intermittent switch swap, "Hot Wire" Power Outlets, DRL Shut Off, Disable Fob Beep, Disable Seat Belt Buzzers, Parking Light Mod, Battery Tender, 4 Leaf Spring Pack, Rear Headrest Removal, Custom Ultragauge Mount, Factory Tow Package (7 Pin) Rear Diff Mod, Taco Lean Mod
    Come on Weesa.
    :yay:
     
    Cypherian and Martin64 like this.
  3. Dec 25, 2018 at 7:58 AM
    ImpulseRed008

    ImpulseRed008 Gone But Not Forgotten

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    OEM SS tube steps, Access LE tonneau cover, pop n'lock, AVS in-channel vent visors, stubby antenna, Wet Okole seat covers, bed mat, rear diff breather mod, 4 extra d rings in bed, K&N air filter.
    Happy belated birthday Chris....
     
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  4. Dec 25, 2018 at 8:01 AM
    US Marine

    US Marine Semper Fi

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    Chuck
    High Desert - Hesperia Ca
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    TRD supercharger , Doug Thorley header , K&N CAI 265/75-16 Toyo open country mud terrain , 15x8 Method Racing wheels , Rancho 3" lift , 4.88 gears , Detroit Locker
    Awesome pic !!!!

    That's awesome !!!! :thumbsup:

    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
     
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  5. Dec 25, 2018 at 8:09 AM
    US Marine

    US Marine Semper Fi

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    Chuck
    High Desert - Hesperia Ca
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    TRD supercharger , Doug Thorley header , K&N CAI 265/75-16 Toyo open country mud terrain , 15x8 Method Racing wheels , Rancho 3" lift , 4.88 gears , Detroit Locker
    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 !!!
     
    gugman, Taco Buggy and Taco-Grinder like this.
  6. Dec 25, 2018 at 8:20 AM
    Tacoma Mike

    Tacoma Mike 44 Year Toyota Master/ASE Master Tech.

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    Grateful this is happening.

    26897779-2FC3-45A5-A69E-AB0CEC7412BE.jpg
     
  7. Dec 25, 2018 at 8:27 AM
    Cold Iron

    Cold Iron Well-Known Member

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    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.

    jenn air cornflower.jpg

    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.

    [​IMG]

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

    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.
     
  8. Dec 25, 2018 at 8:30 AM
    US Marine

    US Marine Semper Fi

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    High Desert - Hesperia Ca
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    TRD supercharger , Doug Thorley header , K&N CAI 265/75-16 Toyo open country mud terrain , 15x8 Method Racing wheels , Rancho 3" lift , 4.88 gears , Detroit Locker
    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 !!!
     
  9. Dec 25, 2018 at 8:43 AM
    dewayne

    dewayne Simply Southern

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    Shenadoah Valley,Virginia
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    265/75r16 KO2 5100 level at1,75,Icon 3 leaf addaleaf pac,amp,speakers,holster,black out badges
    been using my old round one for yrs. but have heard good things about how efficent these new ones are. i was suprised
     
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  10. Dec 25, 2018 at 8:44 AM
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Bob's secret mod lair
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    Woke up at 5am. 2 cups of coffee and some snow shoveling and I still want a nap.
    You are my people...I'm a grumpy old fart stuck in a 39 y/o body
     
  11. Dec 25, 2018 at 8:44 AM
    StayinStock

    StayinStock Whatever

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    Some
    That is exactly what Christmas should be.
     
  12. Dec 25, 2018 at 8:48 AM
    dewayne

    dewayne Simply Southern

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    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
     
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  13. Dec 25, 2018 at 8:50 AM
    dewayne

    dewayne Simply Southern

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    :thumbsup:
     
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  14. Dec 25, 2018 at 8:51 AM
    Taco Buggy

    Taco Buggy Well-Known Member

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    Icon lift, 17” rims and tires, TRD Pro grill, Rigid light bar and fog lights, more to come
    Merry Christmas everyone! :hattip:

    Hope you all have a wonderful day!!
     
    ImpulseRed008, P2W, dewayne and 7 others like this.
  15. Dec 25, 2018 at 8:53 AM
    jwctaco

    jwctaco Well-Known Member

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    Cool mud flaps,Snugtop Shell.
    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.
     
  16. Dec 25, 2018 at 8:57 AM
    StayinStock

    StayinStock Whatever

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    Going to visit friends later. They told my wife DO NOT bring any food. She's cooking something.:notsure:
     
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  17. Dec 25, 2018 at 9:00 AM
    newb13

    newb13 Well-Known Member

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    your ass is late lady. typical.:D:D:D:D
     
  18. Dec 25, 2018 at 9:04 AM
    newb13

    newb13 Well-Known Member

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    i likes:thumbsup::thumbsup:
     
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  19. Dec 25, 2018 at 9:05 AM
    Cold Iron

    Cold Iron Well-Known Member

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    I debated for years, a good start is Michael Ruhlman 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 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.
     
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  20. Dec 25, 2018 at 9:08 AM
    MTgirl

    MTgirl too many frogs, not enough princes... Moderator

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    Now: 12 T4R SR5 Then: 99 - 3.4L SR5 4WD
    Wheeler's/Alcan 5-pack leaf springs, Bilstein 5100's front and rear, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners, CVT Mt. Bachelor RTT, custom bed rack & CBI sliders
    :smack: you don't talk to Miss Susan like that!
     
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