Bragging Board

@bob-stehlik I am up in those areas spring through fall, there are some nice motorcycle roads to roll on. My wife is from the Antigo area so we do a bit of riding through central Wisconsin too. Rollmops are one of those things you either love or hate, herring and pickles are meant to be together. Our last major ride for the year is usually in the Tomahawk area. Now that my brothers took up riding again I will push into mid- October.

@twilliams that’d work great

[image: 1617202092391-snack.jpg] Recently made a bunch of the Haberano/lime snack sticks. My family and I found them (to limey ) for our taste. Was about to chunk them but thought someone else should try them. My friends all loved them. What the heck,so goes. Just shows all taste buds are different. So I’ve been handing them out no need to discard. I thought the lime to was way to strong and the only redeeming quality was the nice kick of the heat at the end.

Oooooh! This has my attention!

Use MS Paint and resize by “pixels” make it 1000x800 and it will load.

YooperDog, I am sad to see ice fishing come to an end. Hard water is my absolute favorite way to fish and I didn’t get out as much this winter as I wanted to. Oh well, bring on Spring!

@Walkeg Jonathan used a double negative. What he meant to say was “it was good” when adding crispy bacon to the mix. Also, we agree that adding raw bacon to a mix is NOT good because it makes it soggy. In addition, I sometimes add “pork belly” to a mix for fat content only if I’m using a lean meat product. That’s not the same as adding raw bacon. It’s just uncured fat content.

@GWG8541 They look great. That’s a lot of sausage!!!

@Harkness I’m not sure I would trust the safety of wild hog biltong. The wild hogs may have more parasites than domestic hogs or beef. That is why I freeze it to -10 for at least 2 months before still cooking it to at least 165 degrees before consuming it.

@John-Belvedere I quite literally cannot WAIT for you to listen to our podcast that will be out next Monday. Many, many good laughs should be had on something that happened that ties to this post! The lack of product loss is shocking, thats as good as I do with what I assume is better equipment, so well done there for sure. I am thinking your 60 minute tumble the next day helped with that. Also, really nice and thorough write-up of your process. This deserves a tip of the hat!

@Jonathon I replaced my kitchen cabinets with 2 Husky tool benches with wood tops. I wanted a modular kitchen that I can easily move the pieces to clean under/behind. My goal is a commercial quality kitchen.

@smokinbubba if I were going to do a large amt. I would course grind and package in amts. that I normally use

@Hunter-Steve That’s great to know, I have terrible time trying to find it anywhere by me but we have a couple of H marts so i’m going to check it out once this snow storm is over.

@JoeB @Midwest_kc Correct about the aluminum reacting. Any acidic food will react with the aluminum and form aluminum oxide, which does impact the flavor of food, even at small levels. It has also been linked to Alzheimer’s. In Alzheimer’s patients, it has been discovered that they have an excessively high presence of aluminum. That’s enough for me to stay away, I have enough problems as it is LOL. When I wrap a tray or pan with aluminum, I always put a layer of plastic wrap over the food first. Restaurant grade plastic wraps are fine with aluminum over it even in the oven up to 400’F.

@akdave dyna glo signature 

@smithbryan84 Yes, the cure is supposed to come along side with the cure. I will be in touch outside of this to get some more information.

Looks great

@Tex_77 That brisket is looking good sir