• RE: New here

    kyle Yeah that’s the name I remember. The south western edge of Superior was down Tower and the group of businesses were K-Mart, Superior Credit Union , a pizza place and, I think a Kerr McGee gas station. Sounds like things have grown up that way. I will keep you updated if we make it that way and tip a few.

    posted in Roll Call
  • RE: New here

    kyle in the late 70’s, 77 - 82. I was assigned to the base and attended UW-S. If I remember correctly there was some pretty good trout fishing in Patterson. We have been through there a few times since, lots of changes over the years. I miss the old bridge that went to Duluth, I can’t remember the name right now. Hammond bridge? Nope, I think it was off of Belknap.
    Rickety old thing. I did walk across the High Bridge late one winter night, one of the dumbest and scariest things I did during my time there. Spent a lot of time at the Point, burning drift wood, drinking beer with buddies, telling lies and watching freighters. A lot of good memories in Souptown. Back then we were bullet proof and going to live forever. A buddy of mine from back then are hoping to meet up for a camping trip that way this spring and relive some past memories. Some places I can recall, Yellow Submarine, Eagles, Elbow Room, a gyro place on Tower and Belknap, ah now the flood gates are open… Most I don’t think are around anymore. We did eat at a crazy pizza place last time there about a block or two west of Hammond.

    South Superior was the country back then, I used to do a bit of flying out of Bong.

    posted in Roll Call
  • RE: New here

    twilliams Alpha has a pretty good little microbrewery and is a pretty small town that has a good motorcycle road going through it. There are some characters in those backwoods areas. Crystal Falls hasn’t changed a lot over the years.

    posted in Roll Call
  • RE: Busted my sausage stuffer! Looking for recommendations

    Jonathon teaser! When are you going to update us?

    posted in Meat Processing
  • RE: New here

    twilliams I lived in Superior a good while back and and my wife is from the Antigo area. Originally a WI native and have family and friends throughout WI. Actually having a pretty mild winter so far but the hard water fishing has been good so far. Looking forward to when the streams open.

    posted in Roll Call
  • RE: New here

    alex53 welcome from the UP of Michigan. Feel free to join the conversations. A lot of folks in this community with a lot of knowledge and experience, always looking for more folks to pass along what they have learned. Team Orange is the way to go.:orangehat:

    posted in Roll Call
  • RE: Sous vide guesstimating

    Vacseal one of the products with a MEATER + in the meat. No more guessing😀

    posted in General
  • RE: What did everyone cook today?

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    Also made 25# of Finnochiona, Boar Saucisson Sec, and House Salami last weekend. Sprayed with Mold-600.

    posted in Bragging Board
  • RE: What did everyone cook today?

    First attempt at Pate de Campagne
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    posted in Bragging Board
  • 1st time making Tender Jerky, last time making jerky

    After watching all of Jonathon’s tender jerky videos I decided to give it a go. But before I go on I need to explain the topic heading. In reference to the last time in the heading, this will be the last time I make my jerky the old way I used to make it. The tender jerky was a Grand Slam! The jerky was the best I’ve ever made it. It was tender, flavorful and a bit hit with the family. I started out with 6 lbs. of eye round and after marinating and smoking I wound up with 4. lbs 6 oz. of the best jerky I’ve made. I did make one change to Jonathon’s method that I think really works well. The total weight of the meat was 2,746 Kg. I did 18% low sodium soy (496 grams) and 18% brown sugar 495 grams) with 2% water (55 grams) . I treated this mixture the same way I would as if making a simple syrup. The day before I started to make the jerky I combined the soy, brown sugar and water and weighed it. I then heated it to a low simmer and kept stirring until I had what I would call a nice cohesion. After everything was combined I weighed it again and added water to repl ace whatever water loss I had during the simmering process. This was then put in the fridge overnight to get nice and cold. The next day there were not sugar crystals on the bottom. I sliced the partially frozen meat against the grain into 1/4 inch strips using my Walton’s slicer. The meat was then cut in half to make nice size edible pieces. I took the soy/brown sugar syrup and added Walton’s pepper and garlic jerky seasoning as a base flavor along with 2 TBS. of garlic power, 4 tsp. of cayenne pepper and the proper amount of cure #1. The meat and the mixture was placed into a Marinade Express Pro and vacuumed tumbled for 60 min. and then placed into the fridge. The next day I opened the vacuum tumbler and hand tossed the meat in the tumbler and then vacuumed tumbled it again for another 60 min. The following day when I smoked the jerky as my smoker was coming up to temp I opened the tumbler again, mixed the meat by hand and did a final 20 min. tumble. I followed the smoke schedule that’s listed in the Waltons Tender home jerky post.

    As stated I started out with 2.755 Kg (6 lbs.) of meat and with all the tumbling I wound up with a total meat weight of 3.828Kg (there was very little fluid left in the tumbler). After the smoking process I was left with 2.106 Kg or 4 lbs. 6 oz. of jerky. That to me is incredible.

    A big shout out of appreciation to Jonathon and Walton’s for not only their excellent products but also for sharing their knowledge and also for this awesome community.

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    posted in Bragging Board