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  1. 1MoreFord

    Anyone else make aged eggnog?

    Is it just me, or does the concept of aging milk, half 'n half, cream, and raw eggs seem to violate some food safety rules to others too?
  2. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    Sure sounded like you are a hunter complaining. My misunderstanding. BTW, hanging in a freezer is not required. Lots of hunters don't do that.
  3. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    Because they can. How much less would you take for anything than a store is selling it for? I've seen prices for local stuff even higher than stores because it's home grown/made, better than in the store, and your "supporting the local" economy.
  4. 1MoreFord

    Well. that was my duh moment

    A cousin of mine found and bought a nearly new used Grasshopper zero turn for what he considered a great price. First time using it he about ripped all the siding off his house. Makes you wonder about the first owner's reason for selling it.
  5. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    Your choice, but I didn't see you complain about the price of processing. :emoji_wink:
  6. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    When I was a kid whole fryers were about $0.29 a pound on a regular basis, How much are they now? When I moved into my current house just over 30 years ago I could get beef round steak or roasts for a bit over $1.00 a pound when on sale. It was cheaper than lean ground beef. Used to buy...
  7. 1MoreFord

    What in the Sweet Baby Jesus is going on? Meat prices.

    Learn how to process your own game. It's not too hard. Takes minimal specialized equipment byond a decent sized freezer.
  8. 1MoreFord

    Ribs, Bologna, and about football time in Tennessee! 🔥🔥

    I cut mine down the length of the chub into two half moon shaped pieces. Then 1 or 2 shallow cuts down the round part of each half moon. That gives you a "raw" edge and 2 slits for smoke penetration. It also helps keep the pieces from curling up when you fry them for your sammie. Put them into...
  9. 1MoreFord

    Latest Bacon Project

    Which slicer do you have? What do you like about it or not like? Would you buy again or if not what would you buy?
  10. 1MoreFord

    My 1st Whole Brisket on the Offset — Lessons in Bark, Smoke & Rest

    SmokingEdge has you well covered on what to look for concerning undercooked/overcooked. I'd suggest in the future you consider moving to burning wood if possible. Offsets the size you have like sticks of wood. If you live near a decent wood source it normally winds up being cheaper than...
  11. 1MoreFord

    Masterbuilt MB20061321 – Can’t Connect to Wi-Fi (Networks Don’t Show Up)

    I, also, don't have the same cooker but my pellet grill has poor Wifi range. I had to pick up a cheap TP-Link N300 WiFi extender (TL-WA855RE) off Amazon and place it 10-12 feet away for it to connect.
  12. 1MoreFord

    Porkage on the weber!

    Try jaccarding them. Be careful around the bone!
  13. 1MoreFord

    What's going on with delivery companies?

    Years ago, I ordered several pallets worth wide sanding belts. IIRC 14 boxes of 10 belts each per pallet. 1 pallet didn't arrive with the rest of the shipment and the freight carrier didn't know what happened to it. The vendor made good and shipped us some more. Over a year later we received...
  14. 1MoreFord

    Partner to my KJ Classic

    Heck, if someone is going to spend ceramic dollar amounts, why not just get a Ranch Kettle and have plenty of space?
  15. 1MoreFord

    Lump charcoal

    I'm still missing Ozark Oak but have moved on to B&B.
  16. 1MoreFord

    1st time doing dry cure bacon.

    No, I have not, and none taken. If I had ever made any you would likely see IME and IMO within any post I make in bacon threads.:emoji_wink: I am interested in making bacon and am reading most threads I see about it to see if it's within my wheelhouse and my future. This thread did pique my...
  17. 1MoreFord

    1st time doing dry cure bacon.

    I made a statement indicating the info in this thread had me me do some research. I didn't quote you or reply to you first. I just made a post saying that wet brined bacon could be dehydrated so everyone could read and think about the info. You quoted me first and it sounded like to me like...
  18. 1MoreFord

    Porkage on the weber!

    I'm sittin' here hungry and you show one of my favorite cooks.🥺
  19. 1MoreFord

    1st time doing dry cure bacon.

    I've been under the impression that while drying occurs during refrigeration true dehydration does not, as in I've never heard of making jerky in the fridge before or dehydrating fruits, vegetables, etc.
  20. 1MoreFord

    1st time doing dry cure bacon.

    This discourse sent me down a quick rabbit hole. Per DuckDuckGo: Search Assist Yes, you can dehydrate wet cured smoked bacon, but it is important to ensure that it is cooked to a safe temperature before dehydrating. This process can enhance the flavor and texture, making it suitable for snacks...
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