Austin Jonathon Tex_77 Here ya go Austin, I fixed that hat for ya.
LMAO!!! Merry Christmas!

Well, well, well. there is a Santa! Fat Bob here…at long last. You guys all panicked when you couldn’t get a notification from the forum for a few days. I haven’t got any for a couple months or shipping conformations! I’ve been working with Jon, sending any information I could. I had him delete the Fat Bob account because I’ve seen having a space in you name after PHP changes the rules on user names and doesn’t tell any one. We were going crazy and all of a sudden numerous members had the issue I put up with months. ANYWAY, I’m back! Post count etc. is probably gone but no big.

Watch the wife & children!

Fat_Bob

Mcjagger Nothing to it. Grind the root into a bowl, pack it into 1/2 pint jars leaving 1/2 to 3/4 headspace. Ad 1/4 tsp. canning salt if you want. Pour White Vinegar over to the top. Wait a couple minutes and top it off again. Keep it in the refrigerator. Do Not process it in hot water bath or pressure can. It will seal but looses all it’s flavor.

I’ve kept it for up to two years like this. That much vinegar nothing can live there not to mention the sulfuric acid in that stuff! LOL

edit: Let it set for a couple weeks before opening. If it starts to dry out just pour more vinegar in it.

Happy New Year all you meatheads!!!

Welcome to the funny farm badfire2625 ! No such thing as “bad” kielbasa, just some is better than others.

@NDMike I do all my smoking on a stick burner. Best way to control it for low temp is a small fire to start like processhead said. Flue wide open and I usually close the firebox vent all the way. If the temp starts to drop just crack the vent on the fire. When you hit the stall throw in some more wood and give it more air.

Happened to us last year Bob. That’s why all the cameras went up. If I catch them the gun come out. I tend to be a redneck about that c**p.

And for Gods Sake, never listen to Austin. All he does is break the site…

JoeB 101’s going to be a bit stringy don’t ya think? LOL

The #12 went on sale today if you’ve been waiting. My #8 Weston Went up in smoke grinding horseradish root so this, for me, was good timing. See if I can torture this one next year.

Tex_77 Why is this still here?

-> shutbok a day ago

Razer synapse not working

And just how do the bots get by your captcha? I for one as a registered member am getting tired of playing that game every time I log on. The last few days I’ve reported several spammers. I don’t think they’re bots getting by the signup process.

You might be onto something there PapaSop ! LOL

lkrfletcher If you can find them, get some Blue Lake beans. They hold up the best to canning and pickling. They’re the only kind I grow anymore.

RJ Adventures I’ve been using mine for dogs several years and never had a heating issue. Keep good brushes in the motor and you’ll be fine.

johnsbrewhouse You are absolutely right about the walnut. Great for heat but bad to smoke with. Pecan is my favorite but Apple is close for flavor.

Tex_77 said in Meatgistics Podcast: Gimme' 3 Steaks:

if you run out of charcoal, you can just go out and cut your neighbors tree down

…have the neighbors apple tree stacked up out back now! LOL Smoking wood for the entire summer.

Nothing like dangling a carrot in front of a herd of rabbits. LOL

prestonidaho said in What does everyone do for a profession?:

Chemist, I specialize in fertilizer production.

So do my ducks and rabbits. LOL

RJ Adventures The filter screen is to process my ground herds through to try and get a more powder consistency to them. I grind the meat first (twice) then use the Cuisinart to emulsify it adding water as needed and my seasonings.