misfish

Thanks for all the replies guys. I am feeling more comfortable now, not that I wasn't before. Yes there will be no sitting in the fridge after curing is done. Will be cooking some up and freezing like Cliff recommended.

That's my plan Cliff. I remember you saying that. Thanks

Me bad. I made gypsy potatoes. Well thats the name it,s been called.

No milk used in mine. Thinly sliced potaoes using the mandilin, Onions the same. Layer of taters, then onions,Salt pepper, butter, shredded cheese. Repeat til corningware dish is full. I,ll post a pic next time.

Hey Big. Your still alive to tell all about it, so I must be ok.

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Sick no, OUTRAGOUS, you bet your ass. $20 bucks to enter, are you kidding me???????????????? They want to show and sell, it has to be free for the consumer. Cabelas and BPS, SAIL, LeBARONS, dont charge to enter. I no longer will attend any shows. $120 g,s for a bass boat,,,,,,,,,,,,, The economy is going to crash eventually. When it does,it,s going down hard.

10"x16"x 2" thick.

Plain salt ( table salt ) is not the same as sea salt. I was aware not to use normal table salt. I have been looking at other ways of curing and I have to say, 30% use the nitrate. 70% use just sea salt and what ever they chose for flavor.

Looks angry. Like, why you bother me for? Nice shot.

Oh I know. LOL Schnitcel and scallope taters here.

Fresh from the gill nets Chris Fish and soup,mmmmmmmmmmmm different.

Stop by and see the BOSS.

I seen one on you tube for making the pucks.

First try Doug. Didnt want to go stupid, but yes, great price.

I paid,,,,,,,,,,,,are you sitting down,,,,,,,,,,,,,,,,,,,,,,,, 6 bux for that piece. $1.80 a pound.

I,ll be out at the swap. What date is it this year? Bruce, 2 jars of mild please. AND THANK YOU

Thanks John.

I seen that stuff at the bulk barn today. I was wondering if it was the same.

My plan is to fully cure,cook and fry cook. Can anyone tell me where I can buy this nitrate ? I went to three different stores that I was sure would have it. They use the nitrate due to laws supplying the public consumer?

You wouldnt of wanted to be out there today. East wind blowing and waves.

LUCAS, give me a heap of that on a bun and slaw for toppings. SWEET dude. I am finally going to give the bacon makin thing a go. Fine sea salt, smoke pepperika,course ground pepper and some brown sugar. Dry cure. Flip it over each day for 5 days, then Im going to slow cook it in the oven, 250 for 4-5 hours.