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Recent content by ramatack
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I'm looking at one a d I'd like to recondition recondition it. Just seeing if parts and manual are available sounds like there's a bearing goi going and mabe a bent blade. Haven't seen it in person yet.
I've done boykjo method a couple times. The first time i didn't use any for about a year and a half and they went bad. I think it was a combination of my fridge going bad and temps got above 40* and i didn't notice. Now i rinse and resalt every 6 months or so. I just resalted this morning and...
I have a question. At 1oz per gallon of water, how many ppm is pops brine? And since you don't weigh the meat, how do you know where your at. I remember pops posting " as long as meat is covered". I always make sure i have plenty of brine and been using this for years. Lately i started thinking...
Not sure about inedible collagen, i use fibrous casings and soak for 45 minutes in 1/2 vinegar and 1/2 water. They usually dont stick at but once in awhile they stick alittle but not bad.
What is the proper name of the football roast in venison? I've always called it a sirloin or sirloin tip but heard the Bearded Butchers call it the round tip which makes no sense to me. Thanks all.