here is a detailed description that I copied and pasted from another site.  the highlighted section is the method that I use to make my bacon.

I have also attaced a word document copy of what is posted here for you to download and reference.

as this posting states TURN ALL OF YOUR WEIGHTS IN TO METERIC you must use precise control and weights when it comes to using curing salt #1 and #2.  if you use too much you can poison/kill yourself and if you use to little you can kill yourself with botulism.

farmer jon, please feel free to add to this, as i know you make a lot of bacon as well.

-------------------------------------------------------------------------------------------------------------------------------------------------------------------

Here's a write-up I did awhile back for Buckboard Bacon, but it's the exact same process/recipe for belly bacon, except you don't have to butterfly the meat open into two slabs, just weigh the belly and go.

For your first bacon, I'd recommend starting with buckboard bacon (just pork butt). It's a cheap way to break the ice and build confidence! The taste is identical, and you end up with a 3:1 meat to fat ratio instead of the inverse with belly. Don't get me wrong, I LOVE fatty belly bacon, but I find a lot of pleasure in the thrift of curing and sausage making, and buckboard yields much better at roughly 1/3 of the cost! Occasionally, you'll read a comment that buckboard tastes more hammy than bacony, but those folks 1) didn't smoke long enough, and usually tried smoking it as one big hunk; or 2) Warm smoked instead of cold smoking it which provides a much more robust smokey bacon flavor. Cold smoking is THE way to go for bacon in my not so humble opinion! Your smoking method and the following meat cutting step will take care of that.

Instead of curing a whole thick gnarly butt, I butterfly them open and cut in half while removing the bone.
This way you end up with 2 slabs that are roughly the thickness of regular belly bacon for more even curing and better smoke penetration. An average 10# butt will yield 2 pieces at appx 4.4# after bone loss and slight "squaring" cuts. Make sure to remove the gray stinky gland meat from the edge of the butt, most meat packers don't. Stinky butt gland, HA!!!

I HIGHLY recommend an equilibrium dry cure. It leaves nothing to chance (i.e. ALL too common oversalting woes) the way a wet cure does, plus saves a lot of frig space. It's impossible to oversalt or under cure this way, plus in my opinion it just tastes better than a wet cured bacon. You'll need a digital meat scale (preferably that goes over 5#) and a digital jewelers scale that will read in increments of a gram for measuring the cure in the necessarily exacting amounts. You can get both on amazon for about $12-$15 each. The jewelers scale I got goes down to 0.01 grams which is more ideal with the small amounts of cure #1 than a .1g increment scale. Speaking of cure, make sure to keep it out of reach of kids and pets. It looks inviting like kool-aid/sugar mix in a bag, but the cure is toxic when ingested in significant amounts straight from the bag.

Next, simply convert your meat weight to grams (1# = ~455g), then weigh out your salt (+/- 2.5% of your meat weight = meat grams x 0.025), your brown sugar (+/- 1% of your meat weight = meat grams x 0.01), and your cure (EXACTLY 1/4th of 1% of your meat weight = meat grams x 0.0025).

Example with your theoretical 4.4# slabs:
4.4# x 455g = 2002 grams meat weight (let's round to 2000g for easy math.

2000g x .025 = 50 grams salt (any brand plain kosher or plain non-iodized).
2000g x .01 = 20 grams brown sugar.
2000g x .0025 = 5 grams pink cure #1.

You'll weigh each of the two slabs and calculate/mix/cure separately, so it's an opportunity to play with adjusting your salt and sugar levels to find your preferred taste. Try and stay between 2%-3% salt (I prefer 2.5%), and .75%-1.25% brown sugar (I prefer 1.25%). DON'T mess with the cure level, it will give you exactly 156ppm nitrite per USDA FSIS guidelines. You can also play around with adding other spices in each batch, but honestly I find that not much of the additional flavors actually penetrate the meat at the curing stage. If I want pepper bacon, I'll usually lightly oil or maple syrup paint the slabs right towards the END of the smoke (an hour or so remaining) and pepper crust it then. Some folks will oil or syrup coat it and stick spices on before smoking, BUT in my opinion, this greatly inhibits smoke absorption into the actual meat. In my experience, when this is done the smoke all sticks to the oil/syrup/spices barrier on the outside, making the exterior bitter and the interior boring.

Anywhoo, mix the 3 dry cure ingredients thoroughly in a bowl and apply it evenly to all sides of your meat inside of a 2.5 gallon ziploc (available at Walmart). Be sure all of the cure gets on the meat and into the bag. If your meat has been previously frozen or for whatever other reason doesn't look like it's wet enough to release enough liquid to dissolve all of the dry ingredients during the curing stage, you can add a LITTLE water to help get things moving along. Just make sure you add the water weight into the meat weight in grams for the purpose of calculating your cure ingredients. 1/4 cup should be more than enough, so just add 59 grams (1c H20 = 236g, 1/4c = 59g) to your meat weight when calculating. Squeeze the air out of the bag, seal it up, massage everything to spread it around equally, and place in frig for 7 days minimum, up to 10 days if your schedule is tight. I usually cure Friday night and remove from the cure the following Friday to prepare for a Saturday smoke. You'd go shorter or longer for thinner or super thick pieces, but 7-10 days is perfect for a 2"-3" thick piece of meat. An equilibrium cure can't over/under cure in this time period as it's exactly the correct amount of salt/sugar/cure that your meat can absorb based on meat weight and absorbency potential. Make SURE to gently massage the package and flip it over once a day to redistribute the fluids and cure for even curing. When it's cured, remove from the bag (the night before you'll smoke it), give a quick cold water rinse, thoroughly pat dry, and put it unwrapped on a wire rack in your frig overnight to dry the surface and form the shiny/tacky pellicle layer. This will help it absorb smoke evenly.


The next day, prep your smoker to run at very low temp (100-125 max at grate/meat level, if you can) with plenty of smoke wood chunks to provide clean, even, consistent smoke throughout a long "warm smoke". Make sure to keep your meat away from direct rising heat, so as to not cook it, you'll cook it later after you slice and pan-fry it. I've heard of some people taking their bacon to 150IT at the end of the smoke to make it edible without further cooking, but I've never tried that, it just doesn't appeal to me! I have a homemade version of a Cajun Bandit 22" kettle insert, but taller with 2 racks, that works perfect for bacon. I use an A-Maze-N Products AMNPS pellet maze resting on my sweeper fins all the way at the bottom of my kettle to generate the smoke, and a single row briquette snake method on the perimeter of the charcoal grate to generate JUST enough heat to achieve a low temp warm smoke and create a good draft. Then i hang my meat slabs from the top rack with a deflector on the bottom rack to shield the meat from rising and radiant heat. Plenty of folks successfully warm smoke bacon with just wood chunks over charcoal though, so whatever you do will work as long as you're providing consistent clean "thin blue" smoke and minimal heat to create draft. Good airflow is critical when cold/warm smoking, as a cooler smoker doesn't draft as well and can let the smoke stagnate and make your food bitter like an ashtray if you're not careful. The balancing act is having a little heat to create draft, but not so much that your food cooks before it takes on an ideal amount of smoke. Make sure to keep your smoker in the shade to help keep temps down this time of year. For bacon at cool/warm smoke temps, 8-12 hours is ideal. You'll also start to get a feel for how much smoke flavor the bacon will end up with based on the nice rich color on the meat during the middle/end of the smoking session. The nitrite in the cure will keep your meat safe for extended periods in this otherwise "danger zone". Another tip; I buy cheap bamboo skewers to put on my cooking grate to put meat on when cold smoking food that I can't hang. Just in case there's some bacteria lurking on my cooking grate and I won't be making it hot enough to kill the bacteria. Whatever you do, keep the temp down, so you don't start rendering the fat off during the smoke; that SUCKS!

When you're all done, let the meat rest at room temp to cool, then pat dry and seal it up tight in 2.5 gallon ziplocs (or vacuum sealer bags work great if you have a foodsaver) for 1-3 days in the frig to let the smoke and moisture equalize throughout the whole slabs. Then, just before slicing, pop the bags/slabs in your freezer for 30-60 minutes to firm up nice to make slicing easier. A meat slicer is ideal, but a sharp, long knife and a steady hand will do. Make sure to slice against/across the grain of the meat or it'll be chewy. Also, since shoulder is a much more worked part of the animal, buckboard bacon tends to have a LITTLE more toothiness to it. Not much, but enough that you don't want to slice it like a thick cut belly bacon, or the thick slices will be more of a chew than most people associate with bacon. Thin slicing will alleviate/eliminate that issue.

If you vacseal your portions, they'll keep good for +/- 6 months in the freezer. Otherwise, I'm thinking maybe a month or two in tight freezer wrap, but am not sure as I vacseal.

You'll notice some sections of Buckboard will be much fattier than others. The fatty sections will fry like normal bacon, the leaner sections will need 2-4 Tbsp of a light oil in the skillet to help get the frying action started. Again, the recipe and technique in this would be identical with regular belly bacon. Have fun!

I wonder if its sheshier

this will most likely interest many folks, but probably TRN more than others because of how much he likes to cook ribs....

so last night I smoked up 3 racks of baby back ribs...(because I had this in mind and I didn't want to fight with the little cartilage bits)

just as the ribs were cooling down and about to get put away, i pulled all of the bones and was left with boneless ribs...(1 whole rack got the bones pulled and put directly in the freezer whole so i can make some mcrib knockoff sandwiches later... )

so the ingredients that you will need are:
- 2-3 ribs per taco
- bbq sauce if you would like to add a little to the chopped rib meat
- 6" flour tortillas (you can use corn if you like)
- 1 egg per taco
- a couple pieces of cheese
- some finely diced  red onions
- some chopped pickled jalapenos

directions:
1. pull all meat from rib bones and give a really good chop
2. heat rib meat whatever way you fine easiest, and you can add sauce at this point if would like.
3. beat 1 egg at a time and fry it in the smallest fry pan you have, so that you end up with a 6 inch round piece of egg
4. assemble tacos


assembly instructions:
1. place tortilla flat
2. put round egg on top of tortilla
3. place cheese on top of egg
4. put some chopped rib meat on top of egg
5. sprinkle with finely diced red onion
6. add jalapenos
7. plate on your finest china and serve

I remember sneaking in to watch some of his comedy as a really young kid in the early 80's and found him to be really funny.  I have also really enjoyed a lot of his movies over the years. 


this is a pretty good example of him being a true class act.


http://vs.bldvideo.com/uncategorized/tom-hanks-rushes-on-stage-to-distract-an-entire-audience-from-a-medical-emergency.html

so as the title says, whats your preferred beverage of choice?  have you tried anything new?  did you like it or hate it?

my beverage of choice is spoken of in my signature, and I did try something new about a month ago.

I tried some of this twin valley distillers bourbon  http://tvdistillers.com/  all of what he sells is not on the website.

cant say that it was a bourbon as it was more of a whisky, and I cant say that I would really recommend a tour of the place to anybody....(im surprised he passed a health inspection)

but in any case, ill leave this with you all …..especially for Charles.....

so I am looking for advice, suggestions, recommendations, on Niagara falls.

which side is better: american or canadian?

which side is more friendly for somebody that cant walk very well/far?

is the maid of the mist tour worth the money/experience?

help me out folks, please.

Don, can you splain this ......

https://youtu.be/n6aclrHYTh8

I thought I would start a thread where we could all show off our maladies. Stitches, surgeries, etc... I think we should see who can top who until we all scream TMI!

Only stipulation is...…... it has to be of your injury and not some craziness you pulled off the internet!  If you want to add what was don't to correct your issue, then that would be okay as well.

Pic of cancer tumor on the base of my tongue that started all of this last year.

So for dinner tonight, I am attempting some Carne Adovada.  (I didn't add the cloves, because I am not a big clove kind of person)

*pictures of finished product will be posted later*

Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)

Why This Recipe Works:

To make carne adovada, a classic, ultrasimple New Mexican pork braise, we started by cutting boneless pork butt into large chunks and salting them (so that they would be well seasoned and retain moisture during cooking) while we prepared the chile sauce. We used a generous 4 ounces of dried red New Mexican chiles, which are fruity and relatively mild. But rather than toast them, as we often do with dried chiles, we simply steeped them in water to preserve their bright flavor. When they were pliable, we blended them with aromatics and spices (including garlic, oregano, cumin, cayenne, and cloves), as well as honey and white vinegar, to form a thick paste; then we added some of the soaking water to form a smooth puree. We tossed the pork with the puree in a Dutch oven and then braised it in a low oven until the meat was very tender.

Ingredients

Pork butt roast is often labeled Boston butt. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. If you can't find New Mexican chiles, substitute dried California chiles. Dried chiles should be pliable and smell slightly fruity. Kitchen shears can be used to cut them. If you can't find Mexican oregano, substitute Mediterranean oregano. Letting the stew rest for 10 minutes before serving allows the sauce to thicken and better coat the meat. Serve with rice and beans, crispy potatoes, or flour tortillas with shredded lettuce and chopped tomato, or shred the pork as a filling for tacos and burritos.

-1 (3.5- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces
-4 ounces dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces
-4 cups boiling water
-2 tablespoons honey
-2 tablespoons distilled white vinegar
-5 garlic cloves peeled
-2 teaspoons dried Mexican oregano
-2 teaspoon ground cumin
-1/2 teaspoon cayenne pepper
-1/8 teaspoon ground cloves

This is where I ordered the Hatch NM Chiles from, and yes I got all three levels and used a mixture of all three in this dish:
https://www.amazon.com/gp/product/B01JMJTJO2/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Instructions

1. Toss cut up pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour.

2. Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees.

3. Drain chiles and reserve 2 cups soaking liquid (discard remaining liquid). Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes, adding up to ¼ cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer.

4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2½ hours.

5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.)

Technique: Blending Chiles Into a Smooth Puree
To ensure that the tough skins on dried New Mexican chiles break down as thoroughly as possible in the blender, start by adding 1 cup of liquid—just enough to create a vortex while leaving enough friction to grind down the solids. Once the chiles are finely ground and the puree is smooth, blend in the remaining liquid.

I saw this tonight and got a good chuckle........

I saw this and laughed my butt off:


http://www.foxnews.com/sports/2018/07/19/millennials-outraged-after-baseball-team-advertises-millennial-night-with-avocados-participation-ribbons-and-napping-stations.html

These are actual comments made by Georgia State Troopers that were taken off their car videos:

1. "You know, stop lights don't come any redder than the one you just went through."

2. "Relax, the handcuffs are tight because they're new. They'll stretch after you wear them a while."

3. "If you take your hands off the car, I'll make your birth certificate a worthless document." (My Favorite)

4. "If you run, you'll only go to jail tired."

5. "Can you run faster than 1200 feet per second? Because that's the speed of the bullet that will be chasing you." (LOVE IT)

6. "You don't know how fast you were going? I guess that means I can write anything I want to on the ticket, huh?"

7. "Yes, sir, you can talk to the shift supervisor, but I don't think it will help. Oh, did I mention that I'm the shift supervisor?"

8. "Warning! You want a warning? O.K, I'm warning you not to do that again or I'll give you another ticket."

9. "The answer to this last question will determine whether you are drunk or not. Was Mickey Mouse a cat or a dog?"

10. "Fair? You want me to be fair? Listen, fair is a place where you go to ride on rides, eat cotton candy and corn dogs and step in
monkey poop."

11. "Yeah, we have a quota. Two more tickets and my wife gets a toaster oven."

12. "In God we trust; all others we run through NCIC." ( National Crime Information Center )

13. "Just how big were those 'two beers' you say you had?"

14. "No sir, we don't have quotas anymore. We used to, but now we're allowed to write as many tickets as we can."

15. "I'm glad to hear that the Chief (of Police) is a personal friend of yours. So you know someone who can post your bail."

AND THE WINNER IS....

16. "You didn't think we give pretty women tickets? You're right, we don't. Sign here."

I need to know if anybody is having an issue with starting new threads that contain pictures that were uploaded via attachments and other options tab?

I currently have a trouble ticket in for this as well as what the issue is with the original "whats for dinner" thread.

so I was just kinda flippin through ads for compressors, because I want/kinda need one for my garage.  well this afternoon I came across this little thing for $100. 

it was made in 1965 up in beaver dam WI.  Other than a little bit of dust that clung to the grease residue that was probably from an oil change or 2, this thing is almost immaculate.  it has a little 1 or 2 piston (probably 1 piston) pump head on it, a tiny little 1/2 HP 110v motor to run it.  there is even a little drain valve at the bottom.  from completely empty it takes about 10-15 minutes to build up to the 100psi.  the shut off turns it on at 70 psi and turns it off at 100 psi.

ill play with this for a little bit and probably give eaton a call and see what they say.  maybe ill sell it if a bit bigger one comes along for the right price? 

I came across this on another site and thought many of you would enjoy reading the this account of history.  don, you may have already seen this?

it is an attachment, so download it and take a read.

This is what happens when don tried to sass his Platoon Sergeant!

So i got a 5" bench vise and grinder from my grandfather, and i am trying to figure out how to mount the bench vise.

So the grinder i think i am going to mount on this stand?

https://www.amazon.com/gp/aw/d/B0001LQXM2/ref=ox_sc_act_image_1?smid=ATVPDKIKX0DER&psc=1

The bench vise i am trying to figure out if i should get somebody to make me a stand like one of these...

https://www.google.com/search?biw=640&bih=92&tbm=isch&sa=1&ei=NhjpWu7wAoSGjwTX8KfgCg&q=brake+drum+bench+vise+stand&oq=brake+drum+bench+vise+stand&gs_l=mobile-gws-wiz-img.12...1288436.1292115..1294408...0....131.1128.6j5......0....1.........0i13j0i13i5i30j30i10.y6f5C6NQhXM%3D

Or if i should mount it to the table?

What are the thoughts from you all........

R.I.P. Gunny, may the lord welcome you with open arms!

https://www.google.com/search?source=hp&ei=7t_TWvC1EsPcjwSQvrqgDw&q=r.+lee+ermey&oq=R.+&gs_l=mobile-gws-hp.1.1.0l5.2482.3497..5185...0....163.402.3j1..........1..mobile-gws-wiz-hp.....0..0i131.POOr5fbum5g%3D#scso=uid_9d_TWvKtCubSjwT95KKYDA_0:0

does this pertain to anybody here......shawn, norm.....?

https://www.cnbc.com/2018/04/06/ford-recalls-about-350000-f-150s-and-expeditions-for-faulty-transmission-gears.html

Ill bet this kids still has not learned his lesson......and all his so called friends were and probably are still laughing at his dumbass......

http://weaponsaddict.info/cowardly-criminal-plays-knockout-game-with-the-wrong-victim/

https://www.google.com/search?source=hp&ei=YVa0WurUBav_0gKvyoDoBw&q=youtube+bans+gun+videos&oq=youtube+bans+gun+videos&gs_l=mobile-gws-hp.3..0i131i22i30j33i22i29i30l2.1851.7845..9167...0....223.3299.6j13j4..........1..mobile-gws-wiz-hp.......0j5j0i131j0i3j0i22i30.eINXp1g0hM8%3D

I found this over on DF and I thought a few of you could really get something out of this!

http://www.duramaxforum.com/forum/how-tos-diy-write-ups/967970-2017-silverado-hd-large-inverter-3kw-install.html#post11890378

So lets talk ramen for a moment!

https://en.wikipedia.org/wiki/Ramen

and here is how I make the ramen that I talked about here:
 
http://real-man-truckworks-and-survival.com/index.php?topic=3358.0 

and let me be clear, I did not use anything that came from a pkg of instant nothing/anything!

main Ingredients

1. ramen broth
2. cooked meat of some kind (I like my smoked and shredded chicken or my smoked pulled pork best)
3. ramen noodles

optional ingredients

1. green onions (scallions)
2. bean sprouts
3. jalapeños
4. fine julienned carrots
5. mushrooms
6. red and/or green bell peppers
7. etc

Directions:

1. bring broth to a boil
2. put ramen noodles in to boiling broth and cook to your desired doneness
3. once noodles are about 2/3 done add meat
4. depending on how crunchy you like your optional ingredients…..add accordingly
5. remove from stove and put in a bowl, garnish with optional ingredients and serve

This is just a basic baseline of how to make ramen (other than that instant crap).  Tinker accordingly.

- I also like to add a little homemade potsticker dipping sauce to my broth along with a little american cheese (the stuff in the squirt can….yummy)

Homemade pot sticker/dumpling dipping sauce ingredients:

1. extra hot szechuan sauce
2. hoisin sauce
3. soy sauce
4. seasoned rice vinegar
5. sambal
6. siracha sauce

I don’t really measure these ingredients, I just do a little dab here, a little shake there, maybe a little squirt of this or that….etc.

Ingredients:

- 1 head red cabbage finely chopped or thinly sliced
- 1 yellow onion diced (or red if you dont want the onion flavor to be so pronounced)
- 1-2 TBLS minced garlic
- 2 rings kielbasa or what ever flavor you prefer cut into 1.5x1.5 inch chunks
- 6 TBLS cider vinegar
- 2 TBLS sugar
- 3-4 TBLS water
- salt and pepper to taste

Directions:

- combine cabbage, onion, garlic, salt&pepper and kielbasa into a big (6qt+) crockpot
- combine water, vinegar, sugar and stir until sugar is desolved and pour over stuff in crockpot
- cover crockpot
- set to low and let it go for 6-8 hours (stir occasionally)

sams club closings

https://www.google.com/search?ei=aPpXWuXuGcyKjwSrn7bAAg&q=list+of+sams+club+stores+that+tare+closing&oq=list+of+sams+club+stores+that+tare+closing&gs_l=psy-ab.3...8552.9929.0.14435.8.8.0.0.0.0.169.1079.0j8.8.0....0...1c.1.64.psy-ab..0.3.455...0i13i30k1.0.ebpoTZgiBMs

ken, it looks like one in your area is closing?!