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!!!

PapaSop I’m sure it is but I’ve spent enough this year and I’m eyeballing a new stick burner offset smoker! LOL

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

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…

Seems to be fixed now boys and girls. I’ve had this going on for over two months! Did my very best to make Jon and Austin crazy but don’t think it worked…yeah right.

See This

YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that @Team-Blue got. Oh wait, you can’t! LMAO

Jonathon said in What did everyone cook today?:

Oh come on! I shouldn’t be censored!

Talk to the “kid” running things! LMAO

steelman said in I'm a newbie trying to make bratwurst:

but I couldn’t keep them twisted

Congratulations you just found, IMHO, the problem with using collagen casings everyone complains about. I tried them once and it made a mess out of my end product. Went back to the old tried and true hog casings and never looked back.

Welcome to the site steelman !

YooperDog Not this bunch buddy! LOL

YooperDog Guess that showed you huh Yoop?

Jonathon Understand. I think that orange hat is a little tight but it keeps him off the streets and out of the bars. LOL

Tex_77 Be careful what you ask for. lol https://meatgistics.waltonsinc.com/topic/3110/gummy-bear-brat

OMG you two are having a little to much fun! LOL Pork and M&M’s, I don’t know about this but…

Hey Jon. I think I know what happened…maybe. I know there have been issues with messages/notifications not getting to others from Waltonsinc. Maybe the link from Walton’s to True Spot froze up for awhile and the verification email didn’t make it to them to send to me. ¯_(ツ)_/¯

Stand down Jon. The [censored] thing just worked today. Thanks F.B.

Yes Jon that’s the knife I was asking about. I still haven’t received the verification email to click on so will try again in a moment. I’m using the Gmail account as nothing from Walton’s gets by Comcast, my ISP. I’m using my desktop running Windows 8.1. (maybe that has something to do with it)

Anyway…How high (from back of blade to edge) is the 12" knife? Wanted to make sure it would fit in my butcher block before I ordered it. No room on the kitchen walls for a magnetic strip.