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Interesting, I have a sourdough starter that is about 7 or 8 years old now. I keep it in the fridge and feed about once a week or maybe two. If i'm making bread I'll keep it at room temp and feed it daily for a couple of days leading up to the bread. My feeling ratio is 1:1:2
New guy to SMF and made up my first batch of summer sausage last weekend. I just want to say thanks to everybody on the forum. There is a tremendous amount of good information on here and it really helped answer all questions that I had in trying this for the first time.
No pictures, but...
Thanks for the welcome.
Currently livin' in SoCal, my hunting obsessions are waterfowl and big game, mainly elk, but also chase after mulies from time to time.
Two of my favorites, Tri Tip & Yellowtail. They look fantastic!
I'm not a huge fan of cooked bluefin, curious how you are planning on serving the bluefin?
New guy here, just what to say Hi!
I just picked up a Pit Boss Pro Series Vertical pellet Smoker to add to the family. I already have a Weber kettle charcoal & Weber Summit gas grill's.
Really want to get into smoking meats & cheeses and this looks like the place with lots of good information.