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  1. old school

    HELP!

    Thanks.  I'm using minute maid concentrate lemonade for the re do process but I will get some citric acid.  Thanks Beer!  I use something like that in my sausage but I think its called something else ( if that makes sense ) its for the old school tang taste.  Just can't recall it right now...
  2. old school

    HELP!

    Yup I'm re canning my Tomatoes.  I'll chalk it up to a great learning process    My Mother canned for many many years and never put lemon juice in however I'm seeing that everywhere! I'm going to look up citric acid as I'm not sure where to buy it......
  3. old school

    HELP!

    I hear that rbranstner.   When I'm smoking sausage I know my Grandpa has a HUGE smile on his face wondering where is my martini ;) I read that what I'm doing is called "raw pack" cause I don't add any hot water in the jars.  There fore it shows a 85 min. processing time. The more I research...
  4. old school

    HELP!

    I canned my first 1/2 bushel of Romas last week.  I blanched then put in sterile Qt. jars.  Added a teaspoon of salt and water bathed them for 10 Min.  Went to do another batch last night and while re reading the directions it talked about cold canning to water bath for 45 Min..... I did the...
  5. old school

    I cooked myself... [Qview]

    Absolutely UNREAL!   It's great of you to post to remind people what can happen.  For me, burns are the worst.  Thoughts for you on a VERY fast recovery.  
  6. old school

    Need Dial Thermometers for My Smoke N Pit

    Would you be better off going with a 4" stem or does it depend on the type of smoker your using?
  7. old school

    New Platform - What do you think?

    I love it!  I read wayyyyyyy more then I post.  The look of the site is allot easier on the eyes 
  8. old school

    wild turkey breasts...

    YES!     I will post a q-view!  Thanks so much AGAIN!!!!
  9. old school

    wild turkey breasts...

    I've read as much about this as is listed on this site.  I didn't want to start yet another thread on this but I have a couple questions and the members of SMF have never let me down\ I'm putting in a brine for 4 hours and then I'm covering the breast in bacon.  When I put it in the smoker do I...
  10. Default

    Default

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