Austin Jonathon Tex_77 Here ya go Austin, I fixed that hat for ya.
LMAO!!! Merry Christmas!

Well, well, well. there is a Santa! Fat Bob here…at long last. You guys all panicked when you couldn’t get a notification from the forum for a few days. I haven’t got any for a couple months or shipping conformations! I’ve been working with Jon, sending any information I could. I had him delete the Fat Bob account because I’ve seen having a space in you name after PHP changes the rules on user names and doesn’t tell any one. We were going crazy and all of a sudden numerous members had the issue I put up with months. ANYWAY, I’m back! Post count etc. is probably gone but no big.

Watch the wife & children!

Fat_Bob

Mcjagger Nothing to it. Grind the root into a bowl, pack it into 1/2 pint jars leaving 1/2 to 3/4 headspace. Ad 1/4 tsp. canning salt if you want. Pour White Vinegar over to the top. Wait a couple minutes and top it off again. Keep it in the refrigerator. Do Not process it in hot water bath or pressure can. It will seal but looses all it’s flavor.

I’ve kept it for up to two years like this. That much vinegar nothing can live there not to mention the sulfuric acid in that stuff! LOL

edit: Let it set for a couple weeks before opening. If it starts to dry out just pour more vinegar in it.

Happy New Year all you meatheads!!!

Welcome to the funny farm badfire2625 ! No such thing as “bad” kielbasa, just some is better than others.

NDMike I do all my smoking on a stick burner. Best way to control it for low temp is a small fire to start like processhead said. Flue wide open and I usually close the firebox vent all the way. If the temp starts to drop just crack the vent on the fire. When you hit the stall throw in some more wood and give it more air.

Happened to us last year Bob. That’s why all the cameras went up. If I catch them the gun come out. I tend to be a redneck about that [censored].

And for Gods Sake, never listen to Austin. All he does is break the site…

JoeB 101’s going to be a bit stringy don’t ya think? LOL

The #12 went on sale today if you’ve been waiting. My #8 Weston Went up in smoke grinding horseradish root so this, for me, was good timing. See if I can torture this one next year.

Jonathan That profile picture…you’ve had too much coffee bud! LOL

We make them all the time. Drop a few apples in the grinder and strain through cheesecloth for injector. Pomp them up with all they’ll hold. Cover with SPG and spritz with !/2 and !/2 cider vinegar and water every 40-45 minutes. Haven’t had a bad one yet.

JoeB LOL. I guess that notification I received that said you edited the post after I gave you a poke with the stick was a system error. ()

JoeB In my case the fingers are faster than the mind.

JoeB 101’s going to be a bit stringy don’t ya think? LOL

Jonathan We, the team, could blackmail him if you want. LOL

Use MS Paint and resize by “pixels” make it 1000x800 and it will load.

Jonathon SO…was this suppose to be Austin “Big Surprise”? It’s not April f1st yet little buddy! For this little stunt I think you should have to wear the for the live stream 4/1!!! LOL

DennyO said in Meat Mixer:

Is there an ending to this story?

Nope. Around here things tend to go on forever. Just when you think a thread died someone comes along and asks a question…or adds a meaningless comment.

Thanks Chef I’m going to have to try this and the bread. The bread sounds like something we use to get on Fisherman’s Wharf in the 70’s.