Just noticed this past Saturday that I hit the five-year mark as a Meatgistics member. Seems like only yesterday. What a great ride this has been. I know I’m not the oldest, but among some of the earlier ones.

I was surfing some info on SS and ran across some videos from Waltons. Spent some time watching all the videos Austin had put out. Basically, creeping. . Jonathon was just getting started around that time. Finally joined up on 12/17/17.

To all the members of this community, Thank You! I learn something new every day.

Ok, can’t leave without a shout out to Team Orange!

Now that I’ve received an official polo with my name, I guess the next thing should be wage talk.

I’m thinking something in the six figure category.
Austin, thoughts?

Just thinking about this while washing for the umtenth time. Guess we probably all have a piece of equipment we just can’t depart with. Here’s mine.

Should have thrown this years ago but,

Has seen the grill, smoker, oven and stovetop. Perhaps “magic” brownies back in the day.

Comfort thing? Who knows.
If it ain’t broke…

Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

Well, going with an old post here. Last full day of lake week. 5th year here so won’t post more pics of the same thing. So relaxing.

Ok… Here’s one.

All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.

So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.

Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.

lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.

BTW, the cracked pepper is really good.

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!

A little Remus to smooth things over.

Ok. Final word on this is due. These turned out great. Kinda knew there’d be nothing left but bones.

!

Side note here. Got to hold my newest granddaughter for the first time.

Home for the next nine days. Friend Tony’s cabin near Niagara Wi. All the conveniences. No running water and an outhouse. Bow hunting trip. Have to walk about thirty yards from the cabin to get any cell service.
Plenty of beer and booze though.

wdaly
I have the same one. Works great.

lamurscrappy said in Jerky Seasonings: Water or NO Water?:

Holy c**p 2 years later… my bad

Lol. Always a good refresher. Enjoy seeing some of these.

Dave in AZ
Congrats.

Denny O
Incredible!

Deepwoodsbutcher
Congrats! Well deserved.

armyguy
I’m stunned! Argh.

Deepwoodsbutcher
Just checked it out. Thank you. Very helpful.

Congrats to all. Well deserved.

kyle said in Ban on gas stoves:

I like making sausage, eating steaks, making almost any kind of food. Reading about what other folks are making and their process of how they do it, now that’s good reading . Seeing pics of some young kid or some older person with their first deer or maybe their hundredth, great stuff. Pictures of someones new puppy or a smoker they just built, can’t get the smile off my face. Telling someone or having someone tell you sorry because the person that taught you how to cook and be a good person has passed on, I’m here for you. Going to my favorite site on the internet so I don’t have to hear about political B.S while having my morning cup of coffee, now that’s living the good life. I will step off my soap box now

Amen brother!

armyguy
I’ve been crunching numbers since you posted this. Great deal but just can’t pull it off from my location. D A M N. I have cousins in CA & WA but still no effective way.

Someone’s getting a deal!