smitty55

Independent Grocer has pork loin pieces on sale for $2.29 this week, a great deal. Cheaper than picnic shoulders which are also on sale. Pieces are anywhere from $2-$4 each. I picked up 5 the other day and I figure on grabbing up more for sure. I got him to double wrap a few of them for the freezer but the next ones I'll vacuum seal. These will be so versatile, I've actually got a pound coated with spice rub frying up right now which will get ground up with relish and mayo added for a pork sandwich spread, one of my favorites.

https://www.yummly.com/recipes/ground-beef-jerky?prm-v1=1 That looks like a good rig. I only tried it a couple of times. The dehydrator I bought came with the kit and a couple of mixes. I'm sure they must use some sort of binding agent that results in some proper jerky texture, which makes sense for ground but I didn't notice any on the few recipes I checked. Thing is when it comes out of the tube it's not very stiff so you basically can't handle it until its somewhat dried. So the smoker is a great idea but I'm thinking you may have to make your strips on a different surface and put those on the racks in the smoker. Your other option would be to dehydrate them like 80% until starting to stiffen up well and then just finish them in the smoker for the true flavour. Off topic a tad but I've done lots of regular jerky in a dehydrator for decades now and I have always used liquid smoke for sure, even though I've had a smoker there was two brands that were good and one I didn't care for so much. Marinating for at least a day makes a big difference in overall flavour. I remember those good old days too when I could get nice thick full round steaks on sale at great prices and freeze them for my use any time of the year and a few big batches in the fall where I would do up a weeks worth for the four of us at deer camp each year. Great out ice fishing too. Recipe wise, the one best addition you can improve any recipe with is the addition of lots of fresh garlic, not powdered. I grow my own. When you chew on a piece of that jerky the real garlic flavour stands out just right. Cheers

Sounds like 2 against 1. I would have got right into his grill.

I'm sitting there watching overdrive late afternoon and this brand new looking bright red Ford 4x4 comes up the driveway. Then I remembered I recently saw one at my neighbour's just up the road and sure enough I see Jim getting getting out carrying something. He's been up there in a new gig with Ford now for at least six months and just recently got his new truck, it took that long. So I go out front and meet him and he hands me this sealed 8x12 tray full of small bottles. It's truffle oil he tells me. 91 single serving size. I kind of know what it is and I love mushrooms but I've never tried it before. Been doing some research and now I'm really looking forward to using it as a finishing oil. Anyone here ever use it much? Any experiences, advice, recipes and thoughts are more than welcome. This is the exact product. Glass bottles even. https://www.terrefrancescane.com/gb/single-portion-dressings/129-terrefrancescane-italian-white-truffle-dressing-12ml.html?search_query=White+truffle+dressing&results=3

Hey no prob Brian, wait till you try it with the smoked bread crumbs, that takes it up another notch. It's not quite as crispy after freezing and it doesn't take much of a reheat but like you said nice and moist and tender, doesn't even need a knife. I may even try a quick smoke on the meat next time to go with the bread crumbs.

Right on, good to see that Big Chief getting a good workout.

You could try the Ottawa Municipal Campground, less than ten minutes from Shirley's Bay. http://www.ottawaevents.ca/ottawa-municipal-campground/

My understanding from an old bud that was an OMC tech was that marine engines were made to much tighter specs and used heavier duty components than the equivalent automotive engine.

My old 28lb mk always shows battery power when I turn it off, don't the newer ones have that function as well?

Jeff Phillips from https://www.smoking-meat.com just came out with a time/temp chart for smoking so I figured I'd post it here. It's includes chef recommended temps as well.

True, I have 2 of those quick release mounts that I use in my old 14 ft tinner. Work real good, nice and solid too. This would be back in the later 80s when I bought them, I'm thinking it was from Le Barons in Ottawa, I know that's where I bought the seats.

So I did up that pork loin yesterday, took a good while to slice,trim and then pound down the cutlets with a rubber mallet. I got 20 all told of different sizes. It was exactly five pounds of cutlets, maybe 2 lbs of trim for mince pork and another pile of waste, mostly fat. So today wifey did the prep, first dip in seasoned flour, then egg and milk mix and then into the smoked bread crumbs. Placed them on parchment paper on two large cookie sheets and the into the fridge for a good hour. Then the two of us got at frying them in two cast iron pans with a good two inches of oil and some butter mixed in and in 30 minutes we were done as it takes maybe three minutes at the most to get them nice and brown and crispy. Once cooled they got vacuum sealed and frozen. Makes for a great quick meal, once thawed it's only a quick fry to heat them up. Did I mention how damn good they are hehe. I could never go back to store bought and I'd put them up against any restaurant easily. My daughter moved in for a few months while looking for a house and once she'd tried them her eyes lit up whenever I told her there was one in the fridge for her. I did remember the before and after pics this time. I know I posted before about these but wth, they're worth it. EDIT: oops, I meant to post this in the cooking thread, but the bread and paprika were done in the smoker

A mix of acetone and tranny fluid is the best rust buster going, lots of vids on it.

I've had 3 Big Chiefs, first two were top loaders and the newest one is a front loader. It's handy to access things without having to pull out the whole rack. What I don't like is that they only put the rack supports at the front and back instead of all the way so if you pull it out partway and let go the back of the rack tilts down and things slide off if you're not careful. Now you'll be able to do bigger chunks of meat like picnics but with a max temp of 160° or 170 maybe on a hot sunny day you'll still have to finish things off in the oven. That last picnic I finished yesterday was over 8 hours in the smoker and then 5 1/2 hours in the oven at 235° for it to reach 200°. It turned out great, super moist with ton's of flavour and I ended up with almost 2 cups of juice in the foil that I let sit in a measuring cup until the fat had separated at the top and then sucked out the juice under it with a baster and heated it to a boil in a pot. Between the mustard, spice rub, ginger ale and maple syrup the flavour is fantastic and it thickened up well with a corn starch slurry. It will work well too for pulled pork sandwiches for sure. Have fun with it Brian, now you'll be able to do up a smoker full of old bread to make crumbs. I've found that the regular store baked white bread loaves soak in the smoke well and give the nicest light crumbs that stick well for coatings. Sourdough works ok but you can tell it's a bit heavier. I've added a loaf of "brown" into the mix too, but stay away from whole grain and heavier breads if you want it for coatings. It's fantastic on the schnitzels, the smoke flavouring brings them to a whole new level. One last thing, I give the dried chunks smaller/shorter shots of smoke but spread out with a break between. So instead of 2 full pans I use 4 half pans. The result is a smokey flavour that stands out from the crowd. I'll be using 4 cups easy tomorrow for a freshly sliced, trimmed, and pounded loin I did up for schnitzel tomorrow. Cheers

So last week I picked up a couple of 6lb whole picnic shoulders at $1.99lb. One went in the freezer and yesterday I prepared the other one for the smoker. Took all the skin off, and Injected a mix of ginger ale and maple syrup into it. Then I smeared it with Dijon and regular mustard and then coated it with close to a cup of my home made spice rub. I also sprinkled some rub on the skin and took out 3 pork hocks out of the freezer that I had brined for 5 days a couple of months back. Many hours later at 3 in the morning in the big chief the roast had a nice dark bark on it and was up to 158°, the skin was all shriveled up and the hocks were finished. Today I took the roast out of the fridge wrapped it in two layers of heavy foil, added the half can of ginger ale left over and drizzled some more maple syrup over it. It went in the oven at 235° and will be removed when it hits over 200° for pulled pork dinner tonight. I forgot to take a pic of it out of the smoker but did get one before it went in. Looking forward to it.

Fish ON-Line only shows it as 1 lake with Brook Trout being stocked every two to four years. For fish it shows Brookies, Lakers and White Sucker. https://www.lioapplications.lrc.gov.on.ca/fishonline/Index.html?viewer=FishONLine.FishONLine&locale=en-CA

Came across this... https://financialpost.com/commodities/lumber-wipes-out-2021-gain-with-demand-ebbing-after-record-boom?utm_medium=Social&utm_source=Facebook#Echobox=1626190415

For sure, many of the local farmers around here still kill their fields off every so often. Saw that this late spring.

Or put in a 30A when it needs a 50A

Apparently it's a big no no to charge the battery while still connected to the motor.

Not to nitpick but they still spray for noxious weeds around here. The wild parsnip invasion is going full bore here and Lanark County sprays county roads to try and control them. Residents are allowed to opt out of the spraying but they are expected to control them on their own in the ditches and if they don't they lose their opt out options. It's not blanket spraying though, they actually target individual plants but only within the 66ft wide road allowances.

So I noticed the other day that we're down to our last bag of Schnitzel in the freezer after I take one out for our dinner. I also notice that we're down to our last bag of smoked bread crumbs as well so I make a mental note to grab a bunch of expired half price bread next time I see some as we use it fairly often. Then I see that IG has pork loins on at 1.99lb so perfect timing to make up another batch of schnitzel. So I'm walking by the 50% off bakery rack and see a pile of 450g Italian loafs so I grab 4 of them at 1.10 each. Then I grab 2 large loins, one for the freezer They get cut up in big chunks and then in the oven at 250° for 40 minutes till dry. I barely managed to get them all on the 5 racks of the big chief. 3 pans of pellets and two hours later they are all nicely golden coloured. Filled two plastic grocery bags with them and boy did the kitchen ever smell good. This morning wifey did them up in the food processor and we ended up with 9 bags totaling just under 3lbs. Kept the largest bag out for Schnitzel tomorrow and chicken thighs tonight. Might seem strange going on about bread crumbs but OMG do they ever dress up whatever you use them on, I've never had Schnitzel that comes close to these with that great smokey flavour. Highly recommend anyone with a smoker to try it, you certainly can't buy them anywhere. Cheers

If you have any black walnuts around break a couple up and put in a few gallons of water. Let it sit for a bit then saturate the ground. It will drive the worms to the surface for easy picking, just make sure to have some fresh water in a pail to rinse them off first.

I've been using ATSKO Sportwash on my hunting gear for decades now. Great product for high tech clothing. https://www.atsko.com/sport-wash-laundry-detergent-1-liter-34-wash-loads/

That was a real neat version, guitarist was real good too. You can tell Plant's voice is wasn't it used to be but he's still got it.