Austin Jonathon Tex_77 Here ya go Austin, I fixed that hat for ya.
LMAO!!! Merry Christmas!

Well, well, well. there is a Santa! Fat Bob here…at long last. You guys all panicked when you couldn’t get a notification from the forum for a few days. I haven’t got any for a couple months or shipping conformations! I’ve been working with Jon, sending any information I could. I had him delete the Fat Bob account because I’ve seen having a space in you name after PHP changes the rules on user names and doesn’t tell any one. We were going crazy and all of a sudden numerous members had the issue I put up with months. ANYWAY, I’m back! Post count etc. is probably gone but no big.

Watch the wife & children!

Fat_Bob

Mcjagger Nothing to it. Grind the root into a bowl, pack it into 1/2 pint jars leaving 1/2 to 3/4 headspace. Ad 1/4 tsp. canning salt if you want. Pour White Vinegar over to the top. Wait a couple minutes and top it off again. Keep it in the refrigerator. Do Not process it in hot water bath or pressure can. It will seal but looses all it’s flavor.

I’ve kept it for up to two years like this. That much vinegar nothing can live there not to mention the sulfuric acid in that stuff! LOL

edit: Let it set for a couple weeks before opening. If it starts to dry out just pour more vinegar in it.

Happy New Year all you meatheads!!!

Welcome to the funny farm badfire2625 ! No such thing as “bad” kielbasa, just some is better than others.

@NDMike I do all my smoking on a stick burner. Best way to control it for low temp is a small fire to start like processhead said. Flue wide open and I usually close the firebox vent all the way. If the temp starts to drop just crack the vent on the fire. When you hit the stall throw in some more wood and give it more air.

Happened to us last year Bob. That’s why all the cameras went up. If I catch them the gun come out. I tend to be a redneck about that crap.

And for Gods Sake, never listen to Austin. All he does is break the site…

JoeB 101’s going to be a bit stringy don’t ya think? LOL

The #12 went on sale today if you’ve been waiting. My #8 Weston Went up in smoke grinding horseradish root so this, for me, was good timing. See if I can torture this one next year.

YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

We make them all the time. Drop a few apples in the grinder and strain through cheesecloth for injector. Pomp them up with all they’ll hold. Cover with SPG and spritz with !/2 and !/2 cider vinegar and water every 40-45 minutes. Haven’t had a bad one yet.

Luebke1219

From the site Joe mentioned:

Why are the casings tough after cooking fresh sausage?

• Sausage was cooked in a pan too hot and too quickly.
• Casings were not soaked long enough.
• Origin of casing.
• Sausage was under stuffed

Seems to be fixed now boys and girls. I’ve had this going on for over two months! Did my very best to make Jon and Austin crazy but don’t think it worked…yeah right.

See This

shakey69 It’s really easy. Team Blue rules and team Orange drools!

Jonathon SO…was this suppose to be Austin “Big Surprise”? It’s not April f1st yet little buddy! For this little stunt I think you should have to wear the for the live stream 4/1!!! LOL

PapaSop I’m sure it is but I’ve spent enough this year and I’m eyeballing a new stick burner offset smoker! LOL

denny66 Nah Papa and I go round and round all the time. He joined the wrong team, regrets it but trying to save face. LOL

Join team Blue, we have cookies! lol

@ndmike said in Team Orange and Team Blue?:

Tex_77 yes I suppose I should be…lol!

Well…lets get that fixed then mister. LOL

prestonidaho said in What does everyone do for a profession?:

Chemist, I specialize in fertilizer production.

So do my ducks and rabbits. LOL