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Recent content by Burlymanchef
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From my experience I normally cold pack as it’s going to get heated beyond 212 degrees and that is great thing about canning as it’s creating a sterile environment. Chunks of meat, whole chicken legs, meat with bones etc. Add a little salt, a little spice and you get quick made meals.
Sheep’s head aka Hen of the woods August- Nov. Morels April-May. Best year was when my buds apple, peach farm cut and dug out of a 5 acre parcel of old peach trees and stumps.. Hundreds of morels the following spring.
Great price and interesting that this came up as I was looking at Rouses ad and saw them @12.99 a pound. Just had my Hoosier Mardi Gras party Saturday and burned up the last of the rouses boil mix. Will be stopping in Gretna for a quick stop on the way to Venice middle of March. I do recommend...
Brings back some good memories. I should have gone the kit route first as I had wine making on my mind 15 years ago. Bought the electric grape crusher, big press and went all in for 2 years. First year in 700 pounds, crushed and fermented with no yeast just from the air.. Was in 3 food grade...
It's a bummer that the flavor faded as the pictures sure made it look tasty. I do love the jerk flavor and GFS 1 gallon jerk sauce is a tasty surprise with some decent heat. I know buying a one gallon bottle at 26 bucks is a bit of an overload but I had a friend split it with me. My rating 4.8...
Sherry T Interesting that in North Jersey where I grew up I remember it was called Taylor ham and in South Jersey near the shore it was called pork roll. Go figure. I grew up eating it for breakfast on an Kaiser roll and onion bagels as numerous bagel shops serve it as a breakfast sammy with...
Good evening Dave,
I picked up some of the Walton's Turkey brine as well as a 13lb butt and would like to make BBB per your dry brine method. What is your recommendation on grams per pound....7..9? 14 days with a flip and quick rub in the two gallon bag? Thanks Burlymanchef