Gizmo285

The braking on the belt drive on the Polaris only works when going about 10 MPH. If I go 10 MPH down my steep hills I'd slde it sideways and roll it...

Does anyone own one of these and how do you like it? I was reading up on them, and the 2017's have some upgrades. I don't think the LE model is worth it with the AWD as it uses the brakes to control the spinning tires in that mode. I need GOOD downhill braking and I don't want a pokey Kubota. I currently have a 2012 Polaris 500 efi UTV and it is great except for the downhill braking. I havee 2000 miles on it with no problems so far but am looking to upgrade. Here is my Polaris Ranger...

You guys drink the little cans!!! I have a kegerater and only drink Hofbraus in it.. This is how you have a beer.....

My favorite beer is Hofbrau. I have a kegarator and buy it by the half kegs. I got hooked on it while in Germany last year. I also like Spaten as a second favorite.

I saw it online and figured I would get it over with. Just another waste of time that you have to do. Cuomo is a POS and I wish he would get voted outta here.. He probably will be prosecuted for wrong dealings in hi billion dollar business investments . { Hopefully}

I did mine last night online and it is a pain in the ass. At least that is one more burden from NYS I got through..

Remington 165 grain sp bought at Dicks for $19.99

I use a 30/06 and have taken 3 deer in the last three years with it. I am a meat hunter and I sure wouldn't take the shot if I had to shoot it in the hind quarters. I'd let it walk because the good meat will be wasted and thats what I sit in the woods for. Luckily the last three were taken broadside with bullet placement just behind the front leg. Instant kills and not a lot of meat wastage,.

Cut this little buck up on opening day. I like doing my own processing so I don't get someone elses tainted meat. Made some habenero sticks 15#'s and added some ghost pepper so they don't gobble them up too quickly!!

J_E_R_K_Y!!!

The biggest part of the phone book is lawyers in the yellow pages. This being politically correct and hurting others feelings is starting to get to me. You work and look what you're paying for. Do you think the thugs have medical insurance when they go to the ER after getting shot? You pay. They have to treat you insurance OR NOT. Truth hurts and thanks for letting me rant..

What a world. Every one cowers to the lawyers.. Grow a set. May the best lawyer win.

Lookin tasty!!

He'll probably get a lawyer and become a millionaire because he wasn't armed while gunned down. Watch and see. There is a lawyer behind every tree....

You won't believe this but my pork loin was marked wrong and I bought an 8 pounder for 42 cents. Yes 42 cents for the whole thing. They ad to sell it as marked..

4 TBLs instacure #1 1 Cup of Kosher coarse salt. 1/2 cup of brown nsugar./ 1/4 cup pure maple syrup, 4 tbls of coarse cracked pepper. Run down the belly and insert in a 2 fgallon frezzer bag for 7 days, turning every day. After 7 days take and rinse well under cold water to get off excess spices and salt. Put in fridge uncovercoverd for another day to form a pellicule. Hang in smoker and smoke at 160 until it takes on a golden color and is smoked to your liking. Don't have to get it up to 152 degrees because you are going to fry it anyways... Good luck.

Actually used a dry rub. Kosher salt, Coarse black pepper, sage and instacure 1. Let it cure for 7 days in the fridge then washed it down and stuck it back in the fridge for a night. Fired up the smoker and their it is... You can tell a dry rub bacon because it doesn't splatter when you fry it. Instead of putting moisture in you take it out..

You don't need my address... Just follow your nose..

Made some Canadian and good ole Pork Belly bacon. 12#'s of pork belly and 5# Canadian.. Roll the mouse over the photos for more Info..

10#'s 80/20 or 95/5 if you can afford it. 2 tsps. insta cure#1 3tbsp coarse blk pepper 4 tsp cayenne pepper 3 tbsp. Hungarian hot paprika 4 tbsp. Garlic powder 4 tbsp. Franks hot sauce 10 tbsp. Kosher salt 19 -21 mm collagen casings 2 /12 cups ice water You can vary the heat and spices to your liking like adding red pepper flakes, Ghost pepper powder etc. This is just a receipe to get you going.

Few pics of my snack sticks. No binder and 80/20 beef. As you can see the meat shrunk quite a bit with no BINDER but that's the way I like beef sticks..................Sausage is a different story.

I only use soy protein when making Polish sausage with the bigger casings. When making snack sticks I don't use a binder. Some people might make them differently but I have been making them for years. If the snack sticks are made with venison it has hardly any fat in it to begin with that's why pork is added. Using straight 80/20 beef or pork will cause quite a bit of shrinkage..

When you smoke sausage it tends to dry it out and shrink it. A binder ex. powdered milk-Soy protein is used so the sausage doesn't shrink while being smoked and keeps its consistency in the casings. If you are just making fresh sausage neither is necessary.

Using powdered milk only acts as a filler and a binder so the sausage doesn't shrink a whole lot. It's the same as Soy protein powder. It will give it a smoother finish as to using no binder. Venison doesn't have any fat in it so depending on how much pork is mixed with it I wouldn't even use a binder... JMO...

Where did you order the seeds from? Or were they little plants?