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Join Date:

11-04-2012

Last Activity:

04-29-2016 4:00 PM

Likes Given: 11

243 Likes on 170 Posts 

LATEST ACTIVITY

  • Posted in thread: What's on your bookshelf? on 04-28-2016 at 11:52 PM
    "Bookshelf" includes Kindle/iPad. I stopped collecting books a long time ago, switched to
    kindle, now read on an iPad. I don't miss the books much at all, especially the crappy
    low-contrast paperbacks...

  • Posted in thread: Installing Bee packages for the first time. on 04-23-2016 at 09:31 PM
    Love bees , bears not so much.

  • Posted in thread: Fermenter on 04-23-2016 at 09:10 PM
    I've got half dozen glass carboys still, a better bottle w/spigot for sanitizer, a plastic
    never used siphonless widemouth whatever, and a couple 7.9 gallon Speidel fermenters. I use the
    Speidels most...

  • Posted in thread: What's on your bookshelf? on 04-23-2016 at 08:36 PM
    I gave away most of the books I had after reading them many times over the years, all the usual
    stuff Zane, S. King, Twain, etc. etc. My closest book shelf behind me has about 1000 rds. of
    asst ammo, ...

  • Posted in thread: Any Bacon Makers Here? on 04-23-2016 at 10:30 AM
    I wasn't familiar with the term buckboard bacon, so I just googled it. THIS, is an interesting
    read.I bookmarked it for later reading. Kuma says it is past field check time.

  • Posted in thread: Any Bacon Makers Here? on 04-23-2016 at 10:29 AM
    use cure #2 if you are making pancetta--Cure #2 is for dried/fermented meats and sausage like
    Coppa, pancetta, salami, etc.Right. Cure #2 contains nitrates which slowly convert to nitrites
    which in tu...

  • Posted in thread: Any Bacon Makers Here? on 04-22-2016 at 10:28 PM
    Why would one use Cure #2 for a 2 week cure? Cure #1 is what I've always seen recommended used
    for short cures.

  • Posted in thread: Any Bacon Makers Here? on 04-22-2016 at 09:38 PM
    I'm terrible about recording recipes whether beer, cured meats or cooking. I'm starting to
    correct this bad habit of relying on memory of past experience seeing as in a few years I may
    be classified a...

  • Posted in thread: Any Bacon Makers Here? on 04-21-2016 at 08:21 PM
    Jowls also make good bacon. The lean and fat pattern is weird looking. These usually go to
    grind. The best maple syrup bacon I ever made was from jowls. They really took up the flavor,
    better than sid...

  • Posted in thread: Single-layer vs. triclad brewpot on 04-20-2016 at 10:03 PM
    I (like many many people) use a 5500w electrical element SUBMERGED in the wort to boil 15+
    gallons without any scorching of wort.I've done the same thing on wood fired stoves.

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