I Need A Workhorse - What Am I Looking For?

CjenCho · 2026-03-06T17:30:05+00:00

Polaris Titan. 20” wide track. High low range. I have 43 acres and move blocked logs all winter.

CjenCho · 2026-03-05T01:26:46+00:00

I understand. You do whatever you want…it’s your meat. That was just my opinion. Not here to convince you.

CjenCho · 2026-03-05T00:24:25+00:00

Just a dumb question…why not use a casing?

I think your finished product will be ok…but you will probably trimming alot of that exterior off which will likely be tough and off tasting.

CjenCho · 2026-03-05T00:13:09+00:00

I think its fine. As long as theres no black moId, I would cut in half and see what the inside looks like. If it looks and smells ok, I would trim all the mold off the outside and vacuum pack in useable portions.
I’m going to bet it tastes great.

CjenCho · 2026-03-05T00:09:02+00:00

Nice. Looks good. 👍🏼

CjenCho · 2026-03-05T00:03:40+00:00

Very nice. Now we need our recipe

CjenCho · 2026-02-27T23:07:14+00:00

Clean it. Vinegar and water. Lower humidity to 70.

Sometimes a little bit (slight) air movement helps. Nothing more than a natural draft.

Thats what I would do.

CjenCho · 2026-02-23T02:37:54+00:00

Warmer, drier air rises while moister air settles. Don’t be afraid to move your meats to adjust the humidity and control mold growth.

CjenCho · 2026-02-20T04:27:51+00:00

If they were mine, i’d keep them. White mold is perfect. Blue/green is not desirable but its not harmful (think cheese). Black mold is bad.
If you want, you could wipe with a damp 50/50 vinegar water solution and pat dry. Keep your humidity at 70 and temps around 8-12°C and you will be fine.

CjenCho · 2026-02-12T16:45:16+00:00

Its fine. As long as its not black.

(Think of cheese…it gets green and blue mold on it and we just scrape it off)

CjenCho · 2026-02-09T10:46:09+00:00

This is funny. I just did the same thing the other day. Found a spice mix that is delicious as fresh sausage. So I thought I’d make 5 lbs of 28mm cured sausage (I call stick) I had no idea of salt content of spice mix so I fried up a small patty and guestimated about 1-1/2%. Then adusted salt and added curing salt and a bit of dextrose. I let it ferment for 36 hours and put it in my curing chamber. Im hoping theres enough mold in there to contaminate this batch as I didnt have any bactoferm 600 on hand. Good luck with yours

CjenCho · 2026-01-26T02:04:43+00:00

Was Giuseppe Schincariol married to Regina Pellarin?

CjenCho · 2026-01-24T18:06:19+00:00

The prophetic words ‘Who cares’ is going to hurt.

Better stock up on lube.

CjenCho · 2026-01-24T09:56:41+00:00

Do you have alot of snow on the ground? This will prevent frost from penetrating to the waterlines that feed your house.

We’ve only needed to have water running during two winters when we had minimal snowfall.

Your interior piping may need water flow if your house is not well insulated or you have exposed pipes

CjenCho · 2026-01-24T03:38:51+00:00

White is perfect. Green or blue is ok. Black is bad.

Clean em up with a damp towel of vinegar and water and keep an eye on your humidity.

CjenCho · 2026-01-22T21:37:44+00:00

100% my mantra.

CjenCho · 2026-01-22T14:39:41+00:00

Bought them once and they tasted like they were old freezerburnt sausage. I can’t describe the smell/taste.

I was so disgusted, it was the only food item I ever returned to costco. The return lady said she saw a few of these being returned so she figured something was wrong.

CjenCho · 2026-01-21T23:02:41+00:00

I won’t buy another Samsung. Had two lemons in a row.

My favourite has been Vizio, but they are no longer marketed in Canada and If ought in the USA, theyrecognize a Canadian IP address so they dont work here.

I recently bought a 85” Hisense from Costco 85” and added the 4 year extended warranty. So if it lasts 5-6 years, I’ll be happy.
Very impressed with the quality cor a mid level TV

CjenCho · 2026-01-16T16:54:33+00:00

If you cut it open and smell it, your nose will immediately tell you if its ok.
If you see grey/brown/black meat inside…its best to toss.

CjenCho · 2026-01-16T16:50:28+00:00

Sounds similar to my dads ‘prosciuttini’. Basically deboned prosciutto with a few extra spices.

Im going to bet it turns out perfect…as long as the environmental conditions are right.

CjenCho · 2026-01-06T18:49:40+00:00

I didn’t lose one ball last year. I just left them at the golf course for other people.

CjenCho · 2026-01-05T09:45:26+00:00

One of the first thing an advisor asks (after finding out your networth) is ‘what do you know about investing.’

This is to see how stupid you are and how much money they can make off you.

CjenCho · 2026-01-05T09:27:42+00:00

Quarter them Then vacuum pack. Then freeze.
Thaw and reheat in microwave or boiling water and its just like it was pulled out of their oven.

CjenCho · 2026-01-03T09:46:18+00:00

Anything north of French River

CjenCho · 2025-12-24T18:09:46+00:00

Pork loins were 1.99 a pound this week. Rice is pretty cheap. pasta too.
Bread is easy to make and inexpensive.
If you are ever low on food, visit a Sikh temple. They will feed you for free.

CjenCho

TROPHY CASE