Disregard...started a new thread.
Edited by bobrap - 4/14/16 at 11:32am
I certainly hope it's just you. I never saw anything like that before.
Must be something at your end, or a clash between yours & mine.
I use a Mac, but once it's on the forum, that probably doesn't matter.
You should consult a Computer Geek.
That's good !!
Thanks for letting me know.
Did my first "dry cure" using the Bearcarver method....cured in the frog for 5 days and froze for 3 hours before slicing.......(first attempt made salt pork that was so bad I threw out).....this is great tasting....used maple sugar to give it a maple flavor that my grandkids love.....thanks Bear for the help.
Made with COSTCO bellies at $2,59 a pound
Great---Just follow that Step by Step, and PM me if you have a question, so I don't miss the question. I always check my PMs first when I get on.
Thank You Ed !!!
I'm real Glad you like it !!
And Thanks for the Points!!