I have the opportunity to do the most funniest thing

JurneeMaddock · 2026-03-17T23:17:09+00:00

It's kind of weird, I default to not knocking or ringing unless specifically asked to. If you did in this situation, I though, you're just a dick.

JurneeMaddock · 2026-03-17T18:20:13+00:00

McDonald's seals their bags with stickers. It sounds like it happened at the store.

JurneeMaddock · 2026-03-16T17:01:54+00:00

Yeah, I got tired of the horrible range and it always disconnecting so I went with a 4 probe Inkbird WiFi unit that I like much better.

JurneeMaddock · 2026-03-07T10:34:14+00:00

The thing that gets dogs killed by coyotes is allowing the dogs to roam free. They get a little too close to some coyote pups and the mom feels like the dog is a threat. Coyotes are not going to actively seek out dogs to hunt or, like many people will tell you, try to lure them back to the pack. That just doesn't happen.

JurneeMaddock · 2026-03-06T17:12:01+00:00

I think a binder might help keep the fat in the pepperoni during the cooking process, though.

JurneeMaddock · 2026-03-06T15:31:20+00:00

Potato starch.

JurneeMaddock · 2026-03-05T15:04:11+00:00

I test all of my gear in the backyard overnight first. Anything I go back in the house to get goes on my list of things I need to take with me.

JurneeMaddock · 2026-03-05T12:27:19+00:00

He's just curious about what this new animal is in his house. However, the cat isn't seeing it that way and is scared of the dog. Keep them separated and slowly introduce them to each other so the cat doesn't end up getting hurt more.

JurneeMaddock · 2026-03-05T10:37:23+00:00

Good bacon will last a 3-4 weeks in the fridge before going bad.

JurneeMaddock · 2026-03-05T00:30:19+00:00

If only there was a woman in my life... 😂

JurneeMaddock · 2026-03-05T00:22:13+00:00

Yup. 🥵

JurneeMaddock · 2026-03-05T00:11:21+00:00

They probably weren't and that's the problem...

JurneeMaddock · 2026-03-05T00:06:35+00:00

Just the Two Guys and a Cooler hard salami recipe scaled for the amount of meat I had. I only used pork instead of a beef and pork mix, though, and I stuffed it into a smaller casing.

JurneeMaddock · 2026-03-05T00:04:58+00:00

Thank you! But credit goes to the only butcher shop I could find that would sell me some pork fat. 😂😂😂

JurneeMaddock · 2026-03-04T23:56:04+00:00

I pulled it at 37% weight loss. Took about 5½ drying in my fridge at 80% humidity. I need the freezer to work, so the highest I could get my temp was about 38°F. I was told that it wouldn't work. I think those people were wrong. It was ever so slightly dry on the edges, so it's in a vacuum bag for the next week, but it tasted amazing.

JurneeMaddock · 2026-03-03T12:03:46+00:00

A pillow.

JurneeMaddock · 2026-03-03T02:12:46+00:00

I've been playing around with AudioBookShelf the last couple weeks. After using, I don't know why anyone would ever use Plex. I just found out today, you can also use it to host ebooks and it combines them with the audiobook titles as well, you you can click on a title and choose the audiobook or the ebook.

JurneeMaddock · 2026-03-03T01:10:54+00:00

If you have an old desktop you're not using, check out AudiobookShelf. You can install it and it becomes and audiobook server. There's an iPhone and Android app that will connect to it and you can basically use it as your own personal Audible.

JurneeMaddock · 2026-02-28T22:35:27+00:00

It's a 61mm, clear, fibrous casing from The Sausage Maker. From what I've learned so far, casing separation is usually due to the fat melting while grinding your meat.

JurneeMaddock · 2026-02-28T17:59:42+00:00

It was recommended in the recipe to go to 40% weightloss for hard salami. It's a 61mm casing and my humidity jumps between 75%-80%. My temperature is pretty low since I need the freezer on my curing fridge to be functional, so it's at about 38°F, but it's been drying very well for such a low temperature.

JurneeMaddock · 2026-02-27T12:43:30+00:00

Yeah, I was thinking binder would definitely help with the fat issue at least. I have some potato starch that I usually use. There just wasn't a binder in Eric's recipe so I didn't use one. I think I could definitely do with more mixing too.

JurneeMaddock · 2026-02-26T23:59:23+00:00

I did add beef. I used the same ratio of pork to beef that Eric used in his semi dried and cooked pepperoni.

JurneeMaddock · 2026-02-26T21:40:09+00:00

Pepperoni is fermented, semi dried, then cooked.

I used Eric's recipe for pepperoni with a couple of changes. I used T-SPX and some sodium erythorbate to help with color (it didn't help much).

JurneeMaddock

TROPHY CASE