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Anyone ever done, or seen anything like this? I got this wild hair pushing me for a project later this year. I have this idea to get a 100# propane take for keep on Marketplace. Drain and clean. Cut to top and side out in the middle. Get a 250 gallon, old oil tank and scrap it for the flat...

Who has been starting with died beans? My prepper garden has me in beans from last year, but I just planted 6# of two different types and this winter I'm likely to have over 100# of beans for me and others. Need to start doing cooking research for recipes and trying canning them. Looking for...

My daughter made me banana bread and liked that for breakfast better than the brown bread on Sammiches. So I aimed to make some and … Whoops Work got slow and nothing to do for an hour and found a Pumpkin quick bread recipe and slammed it through. It said 15oz and I only had a can of 29 oz so...

280g whole wheat 275g bread flour 15g cocoa powder 7g salt 275g water 110 - 115 degrees 40g molasses 60g honey 5g yeast Bake 350 40 minutes My yeast starter makes me thirsty :emoji_laughing:

Anyone here have knowledge on long time storage of garden supplies? Year before I kept sweet potatoes in the house and did fine, but cured them on a heat pad. they were fine in the spring. This past year I built garage storage boxes and did not heat cure them and they are all softer now...

What units work in sub freezing weather? I like my Inkbird but 18 as a high this weekend and it will shutoff in that weather. Most list the fire box working temps and not the electronics working temps. I was going to mix deer and pork for lunch meat for the year and Canada is sending its weather...

I grew Hickory King White last year as I have been trying to divest myself from Grocery store foods as much as I can. Also part of my prepping practice and just whole foods. What can I grow that supplements a lot of my diet. Tried Yellow dent Heritage corn and did not get good production and...

Who is making thier own? I ws thinking of stuffing deer/pork and making Disco's Mettwurst. Maybe a salami when I find a good recipe and stock the freezer with sandwich meats for my lunches. I am growing tired of all this water stuffed crap they sell in the stores. I was looking at LEMs clear...

So I made Keilbasa last year and cleaning the freezer as its a new homemade product I needed new recipes to use it. I bought two bags of kraut and thought traditional chopped and kraut with caraway like grandma used to do. Looked for some recipes and tripped over Bigos and had to try it...

Anyone making crackers? I harvested 50# of rye seed. Research i read how it is needing mixed with wheat to not be so dense for bread. Maybe I'll like that?? I was thinking if it makes dense bread. Maybe i should make crackers for eating Braunschweiger on?

My daughters BF is friends with some milk farmers. They had a cow "go down" probably bad hip and they were just going to shoot it and push into the compost pile. He lifted it onto his trailer and took it to the butcher. They processed it and I got to say if some of the best ground meat I have...

I chopped two heads of cabbage from the garden and put in an 11" vacuum bag and dropped a O2 absorber on top and sealed them. Sitting them on a shelf and I am figuring the lack of oxygen will prevent it going bad. I don't have a root cellar and stored in the utility room in the basement in the...

I am looking to expand my recipes into Kiełbasa and looking for advice. I want to make a garlic one and maybe a later black pepper one. I always worry about the smokehouse and pork and fat out. Do I need the extra water? Should I add NFDM? This recipe did not call for it, but I might think it...

What alternative besides collagen casings are there? They are just extra chew on a sausage link. I've done the glove on my let hand squirt over and swipe up and set on pan to par freeze doing skinless. I think they loose some flavor boiled, where a s fat stays in the skin some. I like the...

My daughter makes this and it is hands down my favorite bread. Half bread and half whole wheat flour. I am interested in 100% fresh ground, but my bread maker won't agree on it yet. So I take what I can get. https://archeryrob1.wordpress.com/2025/02/05/brown-bread/

What are you all using for your fat source? I always used 73% beef and mixed 10# beef and 10# venison to get a 13% ratio and that always worked for me. With GB doubling in price in the last couple years I tried adding 20% pig fat to the last batch and had a bunch of the fat render out. It wasn't...

How much are you all changing your recipes from sliced jerky? I got a lot of ground deer to use up and got Venison bacon to make, but still full on bologna. I have a pepper recipe my wife made and I love it. Black pepper all stuck over the sliced pieces is great. When its all mixed in the meat...

Anyone have a grain mill they recommend? My daughter started making bread and my buddy is growing rye in the food plot with my try and harvest next year and will also maybe plant white wheat. SO I am once again venturing into a place I do not know and no one around me that does either.

I made 20# of Lebanon bologna like I always do. I normally use 10# and 10# 73% ground beef. That gives me a 13.5% fat content. Since ground beef is gone up so high in price I decided to use just deer and pork fat. I used 17# and 3# of pork fat for a 15% content. I mixed it for 20 minutes and it...

I had extra peppers and love that red relish they put on subs. Nothing I find at the grocery store makes me happy. They just add capsaicin to regular relish and call it hot. I made plain Jalapeno relish for cooking, or the real men, half pints. Then also make half Jalapeno and sweet pepper...