Made some pickled vegetables today. Sorry no meat this time

Hi, I am 40 years old. I’m from northern MN. I grew up hunting and fishing. We have been butchering and processing our own meat since i was a kid. My dad has taught me the basics but now I am more interested on perfecting the process and making the best product i am capable of with the equipment I have. I am constantly researching better equipment and make upgrades when the wallet allows. I have learned a lot from this website over the past year and i appreciate all the videos that explain why you do what you do.

Made some progress today.

Snake River Smokers
Here is the picture of the finished outside

I recommend Yellowstone if anyone is looking for a series to watch. There are 2 seasons out now and it’s from the Paramount channel.

I love my Weston Pro #22 grinder.

Reverse sear TBones tonight on the Pit Boss

I made smoked salmon today.

skibumben I tried out your limoncello recipe but I substituted the everclear with white rum. I hope it turns out ok. I know it’s not nearly the proof of the everclear so I might scale back the water a bit on the simple syrup. I will let you know how it turns out. Not that I know what it should taste like. But my mom spends time in Italy every year and she raves about the lemoncello so I will let her be the judge when it’s ready

Made ribs today I dont think anyone liked them I had all these leftovers. LOL

Drseibert I tried and they could barely speak English. And they tried telling me I needed to buy a new thermocouple but that is not the case and I chalk that up to the language barrier. Ended up hanging up frustrated after a 40 min wait to speak to someone and then when they did pick up she would ask me a question then put me on hold for 5 min over and over. After 2hrs I just gave up and went on with my day.

daddygee you should pot a picture so we can all see how to fix it

Tex_77 thanks I will give it a shot

Joe Hell well maybe there will be some modifications in the future. My father in law is a mill right and can make just about anything.

I was just lucky enough to be given a traeger timberline 1300 that is 2 years old with very little use. But I cant get it to heat up enough to sear a burger. This grill is new to me and I’m not sure if maybe I’m doing something wrong or what. I have a pit boss vertical smoker and I crank that up to 480° no problem. Any help would be appreciated. Thanks

Jonathon did you ever get your grilleye plus working better. I also have a grilleye plus, but I am sort of worried about doing the latest firmware update as it works flawlessly right now.

akdave I will send you a picture when it all burns down. and thanks I’m glad to hear you like it