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  1. Y

    Off topic but 13th bday for daughter ideas

    we only had boys but my God daughter got earrings start with pearls and work your way up or a nice neckless Mike
  2. Y

    Any new Michigan Members?

    just checking in from the Keweenaw Mike
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    What Are Y'all Doing?

    We run Idaho Pasture Pigs [IPP] primarily grass eaters its a darker pork than corn fed pork still need pellets for a balanced diet so far the feed prices are holding the nearest USDA processor is 3 hrs away and local processors are booked out a full year. so we process our own pork the hardest...
  4. Y

    What do you use for smoke i.e. Live oak hickory citrus tea almond

    dead maple branches and apple trimmings gota take the bark off or it taste like licking an ash tray we have several piles out in the orchard that are 2-3 years old apple wood 5 nice hard maple trees on the west fence line Mike
  5. Y

    Whole Pork Loin

    Made Canadian bacon out of the last pork loin low salt batch 6 tsp cure1 1.25 cups of brown sugar 2/3 cup of pickling salt per 1 gallon of water used a 2 gallon batch to do a whole loin [cut into 1/3s] injected all 3 pieces brined 7 days in cooler sliced 1 piece into 1'' chops smoked for 4 hrs...
  6. Y

    A small run of Buckboard Bacon

    what cut of meat are you using?
  7. Y

    Greetings from the Sonoran Desert!

    welcome from the yoop Mike
  8. Y

    new to the smoke

    welcome Frank was a mesa Az. resident in79-80 ya did the salt river flood [that was fun] Mike
  9. Y

    Summer Beer

    We have a saying up here ''Don't eat yellow snow,, Dont drink yellow beer'' summer/winter https://kbc.beer/ Mike
  10. Y

    Isn't yellow perch the tastiest freshwater fish?

    Ya the smelt run in Port Huron isn't what it use to be on the St Clair river we get small runs up here off of lake Superior waiting for a good warm rain to get them going Mike
  11. Y

    Isn't yellow perch the tastiest freshwater fish?

    wen we lived in SE Mi. fishing for perch was awesome in the spring wen they came in to spawn in the creeks also threw the ice on lake St Clair Mike
  12. Y

    Howdy from East Coast USA (Maryland)

    Hiya Ham and welcome from the Keweenaw of Mi. Mike
  13. Y

    Pig Roaster Build Help Needed

    keep your eye out for a curb find bar bq usually they still work and are intact [all needed parts] then make a burner to fit your project Mike
  14. Y

    HELLO from the Great White North!

    welcome from the Keweenaw of Mi. Mike
  15. Y

    How long does it take to sprout after planting?

    ayup a very good sign Mike
  16. Y

    Dry bacon cure/seasoning

    SmokinAl thank you for posting the calculator for dry rub looking forward to trying it on the next porker Mike haven't tried dry rub yet
  17. Y

    new to the smoke

    son lives up in Gilbert Mn. don't know how you can stand the cold Mike
  18. Y

    Now, I know why they call them boning knifes.

    I wear a ''cut glove'' more often wen feeding bread to the pigs ,,I slice the end of the bread bag open with my buck knife. do it too many times and I get sloppy and careless. also wen processing [good to know that its the pigs blood and not mine] we get ours from a supplier near Detroit with...
  19. Y

    It's garden time again!

    we finally got the snow gone off the raised beds [7'] turned one over this evening,, needs to dry out Mike
  20. Y

    How long does it take to sprout after planting?

    Dig one up and see were they are at should see roots first then a little green sprout on top if not anything then its been too cold or bad bulbs Mike
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