Activity Stream

Filter
Sort By Time Show
Recent Recent Popular Popular Anytime Anytime Last 24 Hours Last 24 Hours Last 7 Days Last 7 Days Last 30 Days Last 30 Days All All Photos Photos Forum Forums Articles Articles Blog Blogs
  • bluecat's Avatar
    1 Hour Ago
    CE, tell us any stories about moth man if you've got 'em.
    15 replies | 69 view(s)
  • Swamp Fox's Avatar
    1 Hour Ago
    Despite best efforts, state agencies have been no help:
    15 replies | 69 view(s)
  • crookedeye's Avatar
    2 Hours Ago
    there was a story back in 1898 when a traveler from the eastern parts documented over 1000 of miles of travel..when arriving at a location depleted of food water and shelter said he encountered numerous sightings of a lizard like creature..
    15 replies | 69 view(s)
  • Swamp Fox's Avatar
    3 Hours Ago
    CE's got this ...
    15 replies | 69 view(s)
  • crookedeye's Avatar
    4 Hours Ago
    <iframe width="560" height="315" src="https://www.youtube.com/embed/rjDy2srebK8" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>....
    15 replies | 69 view(s)
  • bluecat's Avatar
    4 Hours Ago
    We're gonna pass the hat around DP if that helps.
    15 replies | 69 view(s)
  • DParker's Avatar
    5 Hours Ago
    My story? OK...
    15 replies | 69 view(s)
  • bluecat's Avatar
    5 Hours Ago
    Swampy, you got any you hold'en back on?
    15 replies | 69 view(s)
  • bluecat's Avatar
    5 Hours Ago
    lol!
    15 replies | 69 view(s)
  • crookedeye's Avatar
    5 Hours Ago
    it was the summer of 92..as i was planting my food plot i notice the time was getting short as sunset was apoun me..as i turn off my johndeere tractor,from the corner of my eye i notice two bipedal subjects running parallel to the ajoining food plots..from the looks of them granted they were a little blury, but looked like two small ape creatures..but again it happen fast..
    15 replies | 69 view(s)
  • Swamp Fox's Avatar
    6 Hours Ago
    Good story, CE ...Keep 'em coming, LOL
    15 replies | 69 view(s)
  • crookedeye's Avatar
    7 Hours Ago
    its was back in the early 80's i was hunting out of an old wooden stand it had to be 10 degrees outside there was snow on the stand an only a couple nails holding it in...when i reposition myself it would make an errieeee squeak, thats when i seen two does stairing right at me, i was hooked ever since..
    15 replies | 69 view(s)
  • bluecat's Avatar
    7 Hours Ago
    I think he's waiting to hear all our stories first...then he'll respond.
    15 replies | 69 view(s)
  • Jon's Avatar
    9 Hours Ago
    Jon replied to a thread Hello from NM in New Member Introductions
    Let's see if he makes it past 1 post...... ohh, welcome brother
    15 replies | 69 view(s)
  • Triton Rich's Avatar
    11 Hours Ago
    Hello and welcome!:beer:
    15 replies | 69 view(s)
  • Elk Junky's Avatar
    16 Hours Ago
    Hello all, look forward to hearing your story's
    15 replies | 69 view(s)
  • Swamp Fox's Avatar
    19 Hours Ago
    "Just when you thought bacon couldn't get any better ..."
    62 replies | 1709 view(s)
  • DParker's Avatar
    21 Hours Ago
    Bacon made using a gunpowder scale.
    62 replies | 1709 view(s)
  • Swamp Fox's Avatar
    21 Hours Ago
    On the one hand, it's espresso ... On the other hand, it's bacon, so ...
    62 replies | 1709 view(s)
  • DParker's Avatar
    21 Hours Ago
    I use a calculator that computes cure ingredients by weight in grams to 2 decimal places. And although 0.1 gram precision is plenty of accuracy for nitrite dosing, the scale measures to 0.01 gram, so I went with the exact amount the calculator specified...because I could. Strike "espresso" and replace it with "strong coffee" if that'll help. :wink
    62 replies | 1709 view(s)
  • bluecat's Avatar
    21 Hours Ago
    Well I'm interested. So how did you eat your pate? Was it good?
    5 replies | 54 view(s)
  • Swamp Fox's Avatar
    22 Hours Ago
    Threads about liver pate can use all the bumps they can get, so here's one ... :-) Interested in your thoughts on the smoke gun.
    5 replies | 54 view(s)
  • Swamp Fox's Avatar
    22 Hours Ago
    I'm still following along on the other thread. I'm headed over there right now. What's with the .03 on the curing salt? I know you have to be careful with it, but .03? Maybe I have to consult Google for some education. Espresso bacon, huh? Not sure how I feel about that ... LOL
    62 replies | 1709 view(s)
  • DParker's Avatar
    1 Day Ago
    {continued from previous post} Now that we have 3 doses of basic cure, it's time to start assembling some of our additives. The dry ingredients are all assembled, with two of them awaiting their wet components. One slab covered in chili cure and in the bag. All three slabs covered in savory cure goodness and ready for the fridge. From left to right, hot sauce, coffee and chili. We'll find out in a week (or two, if something comes up and I don't have time to do the smoking next Sunday) whether or not any of this was a good idea.
    62 replies | 1709 view(s)
  • DParker's Avatar
    1 Day Ago
    Well, the venison pâté and heart thread didn't generate much interest, so... It's been a good 5˝ months since I made my first batch of bacon, and now I'm down to my last few slices. So I pulled my 12 lb slab of Costco pork belly out of the freezer yesterday morning and let it thaw. Feeling experimental, I decided to subdivide it into three 4 lb slabs and try a different recipe on each one. After much searching for inspiration I settled on the following flavorings: 1) "Chili", using smoked paprika, cumin and chili powder (no beans!). 2) Cracked black pepper, garlic, espresso and goji berries...because someone gave me some spices for Christmas, and it included goji berries, so...why the hell not? 3) A combination of "Backdraft Fire Sauce" and "Louisiana Habanero Hot Sauce". Each starts out with a basic cure (kosher salt, brown sugar and curing salt #1...aka sodium nitrite). First, we need to precisely measure the 4.53 grams of nitrite that each batch needs...which of course is a job for a gunpowder scale. This is some laboratory level stuff, so it's a good thing my quality assurance supervisor was keeping an eye on the operation, making sure I didn't screw anything up. The Cheapo Depot kitchen scale will do for measuring the kosher salt and brown sugar. {continued in next post}
    62 replies | 1709 view(s)
  • DParker's Avatar
    1 Day Ago
    At this point I'm thinking that the color in the processor is due to the red color on the outside of the liver chunks caused by the smoke ( I see it often when smoking small pieces of meat, like oxtail. Those are the thinnest pieces of liver. For some reason unbeknownst to me they turned a much darker color than the others.
    5 replies | 54 view(s)
  • Swamp Fox's Avatar
    1 Day Ago
    That is weird. The difference between direct heat and indirect heat, for some reason? What are those gray-black-silverish things on the rack with the liver chunks?
    5 replies | 54 view(s)
  • DParker's Avatar
    1 Day Ago
    So here's an odd result. Normally the liver gets sautéed for 6-7 minutes and that's all it takes to fully cook it and turn it a light brown color all the way through. But after 90 minutes in the smoker at 225°F the exterior took on a two different shades of deep red... Combining it with the other ingredients in the food processor produced the following weirdness: It's fully cooked, but that color just doesn't work. So I scraped it all into a skillet over medium heat for a few minutes and that seems to have done the trick. The liver and smoke flavors are VERY strong, but it still has to chill in the fridge over night, so we'll see if that smooths things out just a bit.
    5 replies | 54 view(s)
  • DParker's Avatar
    2 Days Ago
    OK, great idea. Let's play with some new toys while we're at it. I finally got around to pulling Bambi's heart and liver out of the freezer and doing something with them. The heart was unrolled, trimmed, vac-packed and tossed into a sous vide bath at 157°F where it will stay until this time tomorrow and I try out one of my Christmas gifts on it. In the same vein (ha!) I decided to put a twist on the pâté this year, so the liver has been cleaned, cubed and put into the big smoker at 225°F. It'll cook and soak up mesquite fumes for the next 90 minutes. Then it'll be cooled, mixed with the other ingredients and turned into a tasty paste in my other new toy. Stay tuned.
    5 replies | 54 view(s)
  • DParker's Avatar
    2 Days Ago
    Which goes a long way towards explaining why I've never seen a deer at any of the numerous ponds, creeks or other little bodies of water scattered throughout the woods I hunt.
    17 replies | 202 view(s)
More Activity