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Wishing I had a cool job like some of you guys! Ihave raised cattle, farmed,ect.
Currently restore antique and classic vehicles, do welding and light fab.
I have a carnicia order them for me. You have to get to know the guy, but now when he gets them in he lets me take my pick
from the case. He will even "correct" me if I have made a poor choice. You have to get to know him, and it takes some bribery,
but has been worth it.
Longmont packing gets them in once in a while. I would suggest calling them before you head there.
Sometimes it is a few months between shipments. You can also go to Arapahoe packing and they will
order you a case, takes a couple days but a case is usually only three bellies.
Ed
I just started brewing (2 batches) It does take some time to make a couple cases.
Doesnt take as long to drink them. It is kind of fun though,. We also make wine and hard cider.
It all goes good with some good smoked food!
I wasnt thinking of replacing the pink salt, just wondering out loud. It would seem
to me,(being somewhat feeble minded) it would be awful hard to measure the correct amount of nitrite
in celery juice when nitrite concentration would vary with growing conditions.
Danny, you didnt go too far. We have eaten road kill elk on more than one occasion.
Just depends on the situation. We have ended up with over 100# of meat off a clean road kill.
As for the lilac,I will take your advice, and try it on some burgers.( roadkill elk of course!)
So I was watching a show with the Mrs. about making bacon. I have been makin bacon for a few years now.
This TV show was saying that being all natural and stuff, that instead of using pink salt as a curing agent, this
guy uses celery juice as it is naturaly high in nitrites. Has amyone heard...
try to save up some pennies and buy a commercial slicer, it will be a pain in the azz to store but man do they
work good. We used a couple of smaller ones(cant remember the brands) and it was always an ordeal.
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