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    Fun home owner stuff. Sprinklers.

    Yup
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    DIY wood smoke house

    I'd start by geting a copy of this book: Meat smoking and smokehouse design by Stanley Marianski
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    Dust Collector Recommendations

    Being unable to convert the entire garage into a work shop and run a proper dust collection system: I use a Dust Deputy Cyclone and built a cart similar to this one: it mostly lives parked next to my work bench, but I can wheel it around as needed. A Cen-Tec Systems 94709 Quick Click Hose...
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    I'm looking at under $200 wood/charcoal pizza ovens, anybody have tips on which is best?

    Fire bricks from ace hardware
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    HOCl - food and surface disinfectant

    Hi all, Wondering what you all use to keep things clean for food safety. I recenlty learned about hypochlorous acid (HOCl) as an all purpose disinfectant. In addition to using it on countertops, you can use it to wash produce directly. Great as a hand sanitizer, and deoderizer. You can mop...
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    Attention Breadmakers: Bromide vs. Iodide in processed flour

    Potassium bromate (KBrO3 ) is what presently gets added to some bread flours. Potassium iodate (KIO3) was also used through the 80s. Companies started using KBrO3 because it resulted in a better texture. Both are oxidizers that improve the structure of gluten by helping the formation of...
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    Strong coffee

    My weekday morning coffee: Drip coffee. Favorite brands are Lavazza and Gevalia. I like a pretty strong brew; in a light or mild roast. Dark roasts taste like burnt cardboard to me. Sugar. No cream. Weekend coffee: Esspresso. (Wife makes excellent flat whites though) Fellow Opus Conical...
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    Amount Of Sodium In Cured Meat

    Cured meats tend to have a lot of salt. But it is not inherent to the curing process. If you're curing meats at home you can control the salt content. Take a standard sausage recipie: 1000g meat 18g salt 2g cure#1. If you eat 1/4 pound of that sausage, you are eating about 2.3g of salt. If...
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    Portable grill

    This thing actually seems pretty cool
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    Mett - Would you? Could you?

    Any of you ever eat mett (aka hackepeter)? It is raw ground pork, and a German delicacy. I'd not heard of it until I was recently served some, and I had to pass it up. I felt bit rude; but I just couldn't do it. --- Mett, oh mett, that pinkish smear, Not on my bread, no, not anywhere near...
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    Now I've seen it all!

    Reminds me of those roomba vacuums. I use to use one. It took just as long cleaning it as it did cleaning the floors. Then, one day while cleaning the roomba I had an epiphany: I had become....a vacuum cleaner.
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    Mahi Mahi Taste ?

    Those Mahi Burritos are probably tilapia. Never assume that the fish you get at a restaurant is the fish you ordered. With the exception of salmon, since that one is hard to fake. You'd be surprised at the amount of fish fraud. My go-to recipe for Mahi is to grill it. Just salt and pepper...
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    A decision was made

    Hi all, This is a follow-up post to my asking for advice about propane grills a few weeks ago. Thank you everyone for your input. Going with a Weber was the unanimous recommendation. I'd mostly settled on getting Spirit. But then I spotted a Genesis II at Costco for only 699 (same price range...
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    Haggis??

    I've never made it. Always associate it with lungs. But, I'd start here: https://www.meatsandsausages.com/sausage-recipes/cooked/uk/haggis-traditional Ultimately haggis is famine food. Both barley and oats were the common grains grown in Scotland, so either would work. I image steal cut or...
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    Propane grill recommendations

    Hi all, I'm looking to add a small propane grill to my lineup. What are you using, and what would you recommend ? I'm looking at something along the lines of a Napoleon Freestyle or Weber Spirit. I'd like it to be small-ish (2 or 3 burners), and a side burner would be great. I'd be using...
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    My Turn for Florida

    If you want actual good seafood, go to Seafood Atlantic in Port Canaveral. Freshly caught, local fish. You can eat at the restaurant or buy fish/shrimp/crabs/oysters per pound to cook at home. Other unsolicited recomenatios for stuff to do up-and-down that part of A1A: Looking for some...
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    mes not producing smoke at 130f

    @meatloaf This was my experience aswell. Using the same heating element for temperature control and smoke generation is a flaw in these tools. A mailbox mod or a Masterbuilt slow smoke attachment helps solve this problem.
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    RIP Val Kilmer

    One vote here for Madmartigan
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    How to link sausage in a "C": C-link?

    The toothpick method is very easy and effective for tying off the ends.
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    Sheep Casing Question

    Like you said, they are a little more difficult. A little smaller and little more delicate. But no reason to avoid them. I always rinse the inside of casing. Hog or otherwise. This makes a big difference, especially with sheep casing. The sheep casing is more likely to knot up when doing...
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