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My little aged flat
Brisket finished about 9pm last night let it rest about a hr before Putting in fridge, today I sliced it real thin with my meatslicer and made a aujus And put in crockpot to warm up for dinner. Smoked with a combo Of oak and cherry wood , great smoke ring and flavor -
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- ldrus
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- Album: My little aged flat
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My garden is rocking!!!
Wow! Where r u located? Im in northwest Indiana and I am doin my first garden in about 13 yrs I had to bring in dirt and mushroom compost becausevi havevvery sandy soil my tomatoes seem to be going ok but everything else seems to be struggling I'm thinking its due to the big swing in temps ?- ldrus
- Post #6
- Forum: Small Spaces
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- ldrus
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- Album: My little aged flat
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- ldrus
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- Album: My little aged flat
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- ldrus
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- Album: My little aged flat
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- ldrus
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- Album: My little aged flat
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My little aged flat
- ldrus
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- ldrus
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- Album: My little aged flat
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- ldrus
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- Album: My little aged flat
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My little aged flat
Having timeout issues pics won't post but will keep trying -
My little aged flat
Doing a small flat today I decided to age it a little to see how it compares .my starting weight was 3lb 6oz Today it was exactly 3lb . Seasoned it up with a lite slather of thick Worcestershire sauce ,kosher salt,coarse black pepper and garlic powder. Will foil @ 165, finish it at 185, rest it... -
Skirt Steak
The inside skirt, while the more tender cut, is fattier. Not to be confused with marbling- it usually has "chunks" of fat embedded if it is choice or higher. The outside skirt is leaner, more of a marbled texture- ldrus
- Post #2
- Forum: Meat Selection and Processing
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2nd try ....turning small dorm fridge into fermenting/ curing chamber
Thought I posted this already but it's no where to be found so ......... I picked up a small dorm size fridge has a very small freezer at the top . I have the temp controller that has been mentioned in other builds, with the small size I won't have eroom for a humidifier so I'll use the... -
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never a dumb question
I am going to try my hand @ dry aging a small brisket point when I looked at the weight on the package it said 3.52 lbs.... I don't know if I'm having a brain fart or what but what weight scale is the .52? Grams? When I put ut ob my scale it is 3lb 6 oz. So the :52 has me scratching my head -
precess time ?
My wife has a salsa recipe that she would like to make a bunch at once and put up but not sure how long to give hotwater bath. ??- ldrus
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- Forum: Canning & Storage
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- ldrus
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- Album: my Mday smoke
