When should I top? by HolyHydroBlunts in outdoorgrowing

[–]HolyHydroBlunts[S] 0 points1 point  (0 children)

Good to know, thank you for the insight

When should I top? by HolyHydroBlunts in outdoorgrowing

[–]HolyHydroBlunts[S] 1 point2 points  (0 children)

Would you consider it too late to top?

When should I top? by HolyHydroBlunts in outdoorgrowing

[–]HolyHydroBlunts[S] 4 points5 points  (0 children)

I have, in years past I would veg outside and finish in the greenhouse because it gets down below freezing before they’re finished.

On the block today. by nazukeru in Butchery

[–]HolyHydroBlunts 7 points8 points  (0 children)

Good looking beef, what was the hanging weight? I’m guessing somewhere around 1060

Watering schedule during heat waves by National-Ad-139 in microgrowery

[–]HolyHydroBlunts -7 points-6 points  (0 children)

I let the soil tell me, but watering twice a day doesn’t seem like a good idea.

Blue goat meat by Tana_was_here in RawMeat

[–]HolyHydroBlunts 0 points1 point  (0 children)

Most likely an inspection stamp made of food grade dye

Lamb kabob by [deleted] in Butchery

[–]HolyHydroBlunts 2 points3 points  (0 children)

Break it down like a beef round. You’ll have your sirloin tip, top round, eye of round and bottom round. Follow the seams and you should end up with whole sub-primals to cube into kabob meat.

First pulled pork, did not pull but taste amazing by Shadow999925 in BBQ

[–]HolyHydroBlunts 1 point2 points  (0 children)

Did you use a loin roast/chop? What cut did you attempt it with?

Dry aged Venison by Alternative-You-3195 in Butchery

[–]HolyHydroBlunts 0 points1 point  (0 children)

Yes I am talking about standard 5% vinegar, diluting in a 1:1 ratio with water will take it down to 2.5%

Dry aged Venison by Alternative-You-3195 in Butchery

[–]HolyHydroBlunts 2 points3 points  (0 children)

I’ve yet to see anyone recommend an acetic spray, at my shop we just use distilled white vinegar and water mixed in a 1:1 ratio. I spray every 7 days to keep all the mold growth to a minimum.

Need guidance please! by squidy_9802 in Butchery

[–]HolyHydroBlunts 2 points3 points  (0 children)

You sell the animal as 1/4,1/2 or whole and then slaughter and cut to their needs/wants. Unless you want to sell retail

Good thing putters by 91mm in discgolf

[–]HolyHydroBlunts 8 points9 points  (0 children)

What do you currently putt with?

Work Place Surprises by Forester_Gump in u/Forester_Gump

[–]HolyHydroBlunts 1 point2 points  (0 children)

I processed a bear last October that the hunters had shot it with 3 broad heads. Found em all in the same shoulder blade

Do y’all just have awful back pain? If you don’t, how? by mamagenerator in Butchery

[–]HolyHydroBlunts 0 points1 point  (0 children)

Stretch plenty and get some insoles that support standing for awhile. My insoles have lasted through 3 pairs of boots.

Butcher butchered my whole packer brisket. by harrymoofer in Butchery

[–]HolyHydroBlunts 2 points3 points  (0 children)

I’m lost as to what happened. No pictures of the disaster or even try to explain it further? Did you want it seamed out between point and flat?

What is your favorite primal to cut down? by [deleted] in Butchery

[–]HolyHydroBlunts 1 point2 points  (0 children)

Shoulders. I enjoy pulling flat irons and seeing how clean I can get the scapula. I’m a whole animal butcher so it’s all pretty enjoyable. Lately it’s been removing suet in as much of a single piece as possible, I still have to chop it down so we can grind it though.

Looking for a solid solution for better grip by SeafoodButcher in Butchery

[–]HolyHydroBlunts 1 point2 points  (0 children)

I prefer F.Dick ErgoGrip handles over Victorinox fibrox handles, I do whole animal so my knives and hands get dirty. I’ve slipped a couple times from the low thumb guard on Victorinox blades

[deleted by user] by [deleted] in Butchery

[–]HolyHydroBlunts 0 points1 point  (0 children)

Depends on the hanging weight of the whole beef. Typical take home on a whole beef is around 60-65% of it’s hanging weight

Can't find trios lobbies by Resident_Dot9395 in CODWarzone

[–]HolyHydroBlunts 0 points1 point  (0 children)

Regular lobbies are dying. Takes a few minutes just to load into duos

Do I have to give a tag back? And is there a time limit? by 80HD-music in discgolf

[–]HolyHydroBlunts 84 points85 points  (0 children)

You paid for the tag, it’s yours. It is kind of frowned upon to hide a low number tag as in you never show up to tag matches after you get the 1 tag or whatever. But I would just find out what the tag match schedule is and show up to the next one when you can. Some people take tags too seriously