Chef
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Everything posted by Chef
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Nah I’ll be fine if it was at 47 it couldn’t have been over 41 for that long, plus it is nitrates in it so I should be fine Sent from my iPhone using Tapatalk
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Nope just instacure #1 and salt and dextrose Sent from my iPhone using Tapatalk
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Sooooo my fridge crapped out last night, I am traveling for work and the wife woke up to the fridge not working. I had her temp the sausage mixture and it was at 47 degrees. I figure if it was still that cold it probably is still ok she moved it to the basement fridge. I figure with all the salt and pink salt I am ok. I will still cautiously move forward with this project Sent from my iPhone using Tapatalk
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Ok so I went with the 18 inch criterion barrel, with a JP industries headspaced bolt and a JP industries light weight bolt Carrier group! All that’s led to buy is the upper hand guard and gas system... Well that and a optic but I’m sure there will be a lengthy discussion on that one Sent from my iPhone using Tapatalk
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3lbs venison 1.5 lbs pork butt 8oz diced pork fat. The venison and butt were ground through the coarse die, the fat was diced, the only liquid is in a slurry with powdered butter milk, it was all mixed together and will sit in the fridge till Wednesday night. I will then grind the entire mixture though the fine die and stuff into casings. Thursday after work it will get smoked and then hung for 2 hours to bloom! Sent from my iPhone using Tapatalk
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I agree, I can’t wait for this thing to be done so I can go play with it. If I finish the lower Thursday which I’m sure I will I’m gunna go to camp and put it on my 5.56 upper for some fun. I think Tree guy is right and deciding what glass to get will be a lot of fun too Sent from my iPhone using Tapatalk
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So fu(k it I’m going to get the 18, if I decide I’m really not happy I’ll just build another lol Sent from my iPhone using Tapatalk
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Tonight’s dinner, pork chops, air fried buffalo cauliflower and salad Sent from my iPhone using Tapatalk
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Mixed up and sitting for 2 days, I’ll stuff Wednesday night and smoke on Thursday Sent from my iPhone using Tapatalk
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Last nights dinner NY strip steak, liver truffle mousse, asparagus and mushrooms Sent from my iPhone using Tapatalk
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Yea man thanks again for that, when this is done we gotta meet you so I can get you some Sent from my iPhone using Tapatalk
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Mateo’s in Howard beach Sent from my iPhone using Tapatalk
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Yea I just can’t make up my mind I seriously might just flip a coin, I’m thinking 18 maybe be it but at that point it almost defeats the purpose of the 224 Sent from my iPhone using Tapatalk
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Getting ingredients together Sent from my iPhone using Tapatalk
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18 inch =2.3 lbs 22 inch = 2.55 lbs Sent from my iPhone using Tapatalk
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So in the middle of my AR build I will be starting some summer sausage tonight! Pics to follow! Sent from my iPhone using Tapatalk
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Ok guys so by tomorrow all the lower parts will be here and I will assemble the lower on Wednesday or Thursday. The big question I have now is barrel size I’m pretty sure I found the barrel I’m going with. They don’t make it in a 20 inch so my options are 18 and 22 I keep going back and forth let’s hear your input Sent from my iPhone using Tapatalk
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If you don’t have to fold it, it ain’t pizza [emoji23] Sent from my iPhone using Tapatalk
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How was it ? Sent from my iPhone using Tapatalk
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Buffet tube spring and weight showed up Sent from my iPhone using Tapatalk
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Is it really ? Sent from my iPhone using Tapatalk
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Picked up the lower today, waiting on a few more parts and this build will be under way, probably starting next Thursday Sent from my iPhone using Tapatalk
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I mean 4lbs Sent from my iPhone using Tapatalk
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Yea they only had 3 options and the light one was like 5 lbs Sent from my iPhone using Tapatalk
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So I just did a little digging and the WOA 224 barrels are heavy as hell that sucks I was really happy with what I was reading Sent from my iPhone using Tapatalk
