mowin

No LEO in my family, but know several. Always thinking about them. Thanks you for you and your families commitment to our neighborhood's safety.

I just changed my 2nd flag. I switch em out every couple weeks.

Used to snowmobile on friends lake and most of the lakes in that area down to Speculator lake. There smoked trout is friggin awesome. I've smoked most proteins. Fish is the only one that I'm so not confident in. Can smoke a 150lb whole hog, but a 3lb fish has me freaking out.

Lol. I'll tell you this because the statue of limitations is long over. My brother worked for a local cheese company. He traded 40 lb blocks of cheese to the original owner of Oscars for bacon and other goodies. He would smoke that cheese and sell it in his store. That was well before the fire that destroyed the place. One of the original smokers survived the fire and is still used today. We used to send our hams and bellies to Oscars be brined and smoked. I have friends who live in the area that have bought Oscars bacon for yrs, and have had mine. They like mine better than his his twice smoked bacon. He's become so popular and recognized that his process has been commercialized, which hurt his product in my opinion. Another smoke house popped up shortly after the fire. Locust Grove smokehouse in Argyle. The owner worked for Oscars. I actually like some of his products better than Oscars. Unfortunately, he hasn't become nearly as popular as Oscars. He's doing well though.

Once you have cold smoked bacon like this, you really don't want anything else. Trust me, running out and having to use store bought stuff really sucks. The closest I've found is Oscars smoke house in Warrensburg, near lake George. But I like mine a lot better. Too far of a drive, and it's expensive.

Past yrs were our own oinkers. Past 4 have been purchased bellies. I have a source for skin on bellies that are very good quality. Uniform thickness, however I have to remove the skin. Not a big deal once you've done it a couple dozen times. Sharp knife and a little time is all it takes.

I've done 60-80 lbs a yr for the past 10+ yrs, except for last year. NO, my wife and I didn't consume that. Family and friends benefitted too. I dry brine for 14 days. Cold smoke for 6-8 hrs, in the fridge on racks uncovered for 2 days, then another 6-8 hrs of cold smoke. Rest 2-4 days in fridge, slice, fry, enjoy...

Thanks for the info. Definitely have to dust off the SV. Planning on making bacon this fall. Didn't have time last yr, and had to suffer with store bought stuff. Usually cold smoke 60 to 80 lbs every fall.

What temp? Are you putting entire unopened package in the bath?

Interesting. Heads will roll, but the blame seems to be squarely put on port authorities. Crap rolls downhill.

I like it. Got the same one.

Got 2.5" here in northern Columbia county. Needed it badly. Most ponds around here had 4-5' of bank showing.

I'm looking at the Stealth cam fusion. Little more money than what your looking at. $149. There data plans are not bad either.

And unfortunately, those responsible, will probably be severely punished.

I've got a few venison roast vac sealed waiting for their time in the brine. My project fridge died from C-19. Ok joking there. Just got a replacement fridge. Hopefully next month I'll have time to make some vastrami. And if the temps are cool enough, some cold smoked cheese.

I make a venison pastrami that is just beyond fantastic. Your venison roast looking fantastic.

Your lucky. I take 2 pill twice a day. ( Can't remember the dosage. Have to look at the bottle) and if I over do seafood, I'll get a mild case. Colchicine knocks that out quickly.

Yep, too much shellfish will definitely trigger a attack. Allopurinol taken every day keeps the uric acid levels in check. Took a while to get the dosage correct, but I can have seafood without worrying if I'll be in pain the next day.

Cool video. The two hens I have around my house have poults that are double that size. But just a 1/4 mile down the road, I see 3 hens and a boat load of polts,( impossible to count) that are the size of the ones in your video.

Know matter what we disagree about, the one thing we can agree about is our love for our family. Sorry to hear about your mom. Embrace the time you have left. Cherish the memories...

A dent? That bottle is about totaled, lol

Fantastic. You did a great job on that brisket, and everything else.. Only issue I have is I wasn't invited.

From what I understand, the bandolier and the enbloc are collectable. Hence the higher price tag. https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.gunbroker.com/All/search%3FKeywords%3DHXP&ved=2ahUKEwjc4srTxfjqAhUOGLkGHd7PBNgQFjAKegQIARAB&usg=AOvVaw27koFIq7lsDXHHKt8VKiXX&cshid=1596234773022

Your killin us...

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