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  1. biteme7951

    GB flat jerky

    Q-Matz from Amazen products or similar coated mats http://www.amazenproducts.com/category_s/46.htm Barry.
  2. biteme7951

    Zipock vacuum seal bags....

    I used the ziplock bags in the past with good results. Then I started buying from Lisa B. as they were cheaper than the ziplocks and I have had good results with hers. Barry.
  3. biteme7951

    Gel firestarter.

    I usually use either rubbing alcohol dripped over the end of the row with a syringe, or stuff a birthday candle thru the hole into the pellets and light the wick...but I have used a torch in the past with success. Barry.
  4. biteme7951

    Venison Backstrap Dried Beef. #2

    Another vote for extra days. You will find the grey center will have a taste similar to liver and it won't keep well in the fridge. Had a batch not cured to center and just cut the center portion off when bagging and saved for the dog, who loved it. Now at the end of the curing time I will cut...
  5. biteme7951

    ac legg teriyaki season without a tumbler

    If you don't have a tumbler, you can use a vac canister or vacuum bag to speed the process of of pulling cure into the meat. Most folks just mix it up and rest overnight in the fridge......tumblers just speed up the process. Barry.
  6. biteme7951

    I AM HOME ALREADY WITH MY NEW HIP UPDATE DAY 3

    Awesome! The wonders of modern medicine. Continued prayers for a speedy & full recovery. Barry.
  7. biteme7951

    Christmas Eve Tradition

    Thanks for the post! It reminded me it was time to make a batch. I learned to make them (along with cabbage rolls) from my wife's grandmother who was from Austria. Only did 1/2 batch of dough but still yielded about 60 pirogies...enough for the meal and froze 3 more bags for later. So simple yet...
  8. biteme7951

    I"M GETTING A NEW HIP FOR CHRISTMAS

    Prayers your way Al. May you and your family have a blessed Christmas (eating Berkshire bacon). Barry.
  9. biteme7951

    Need some Help again for Mrs Bear!!

    Prayers for the Bears! Especially for a smoother surgery and recovery than last time. May you both have a blessed Christmas. Barry.
  10. biteme7951

    Ready to throw in the towel on my Masterbuilt 40" Propane Smoker.

    The pressure regulator controls the PRESSURE coming out of the tank. The needle valve controls the VOLUME of gas going to the burner. The 2 go hand in hand.....more pressure=less volume, less pressure=more volume. Once you get it dialed in you will have a better handle on maintaining a...
  11. biteme7951

    I Need to Learn about Canning

    For jams, jellies, and most fruits, you do not need a pressure canner. They can be done in a water bath rather inexpensively. I'm with you on the blackberries, seedless is the only way to go. No garden you say? local ads, craigslist, farmers markets and local farm stands are a good way to...
  12. biteme7951

    I Need to Learn about Canning

    Canning is a lot of work, but very rewarding. We had a good year in the garden and have the basement pantry stocked for the winter. Corn, green beans, tomatoes (puree, sauce, juice, V-8 juice, tomato paste, and salsa), chicken (bought on bulk when on sale), venison, chicken stock (made from...
  13. biteme7951

    I can't log on

    No problems here. Windows 10 with chrome and it remembers me each time I bring up the page from my bookmarks. Barry.
  14. biteme7951

    Pops6927's Wet Curing Brine

    Brown sugar is just white sugar with molasses added, so yes you can use just brown sugar. I tried maple syrup in a brine once and found the maple taste I was looking for got lost in the process somewhere is it was not as pronounced in the end product as I had hoped. and at the price of pure...
  15. biteme7951

    Home Made Cherry Pie

    Great looking pie Pops! Lard just does something special to a pie crust. Barry.
  16. biteme7951

    Don't lick the bowl!

    My mom always let us lick the beaters, and if were especially good that day she would turn the mixer off!:p Barry.
  17. biteme7951

    Pink salt in turkey brine??

    Yes, I inject the breast, leg and thighs. You can't over inject (because the excess will just run back out), but it helps speed up the process. I also go for at least a 3 day soak on my birds. Barry.
  18. biteme7951

    Batch of Canadian bacon

    Great looking CB! I know those wont last long....at least they don't in my house. Another option is to slice into smoked pork chops. They make a great dinner when you need something quick. Just flash them in a pan with a little water to steam heat them. Barry.
  19. biteme7951

    Pink salt in turkey brine??

    I use Pop's brine for all my poultry (1T per gallon of brine, same weight of water to meat ratio) It does enhance the flavor to the "hammy side", which I think is a good thing. I also inject to actually cure the product prior to the smoke. It adds a safety factor that I like when feeding a large...
  20. biteme7951

    Video Deep frying Turkey No Oil CharBroil "The Big Easy"

    They had me at deep fried....then they lost me.o_O
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