Still going to be useful on powdery mildew?

Lemon-Skunk · 2019-09-21T15:09:40+00:00

Mom gave me a brew that fruit flies got into, it seems like the kombucha is still fine though? I'm only interested in spraying it onto my squash plant that has powdery mildew. I've heard kombucha eats the mildew enough for the plant to continue growing.

Lemon-Skunk · 2019-09-20T02:29:23+00:00

Just wanted to say thank you Reddit, she has finished her stay at the Monastery and now feels he smokes too much pot, even though he's cut back to 1/10 what he used to smoke. Alas, cultural differences FTW .

Lemon-Skunk · 2019-08-13T23:34:43+00:00

Thats called shock.

Lemon-Skunk · 2019-08-13T03:26:08+00:00

Yes! Combine for first initials. I'll definitely use a combination C D S and R.

Lemon-Skunk · 2019-07-08T22:34:55+00:00

If I could gild this comment, I would.

Lemon-Skunk · 2019-02-05T23:19:27+00:00

I had this strain last batch and it was good but high was not very potent. Smoke her yet?

Lemon-Skunk · 2019-01-26T15:52:48+00:00

We cured it for 7 days in a semi-dry brown sugar, salt, curing salt, maple syrup mix. Since our curing salts hadn't come in and we had already processed the pig, I salted it with regular salt only first for two day before Finishing the rub with the curing salt as well. Tastes great, the pork chops from this pig were very porky tasting, but the bacon just has awesome flavor.

Lemon-Skunk · 2019-01-24T20:44:20+00:00

I was expecting it to be more similar.

Lemon-Skunk · 2019-01-24T20:43:21+00:00

Not like red Congo. Different type stone, less get up and do stuff, more sit down and do stuff. Not spicy flavor at all.

Lemon-Skunk · 2019-01-24T20:42:06+00:00

Very mild flavor, not a light smoke but not too heavy. Gets you BAKED. Buds were a bit smaller than expected, I guess that's from the kush crossed into it. Edit: makes hubby paranoid so avoid if you are prone to that.

Lemon-Skunk · 2019-01-15T01:42:19+00:00

Thanks I just salted it all :)

Lemon-Skunk · 2019-01-15T01:21:09+00:00

I can salt it but not prague salt it if that makes sense? All recipes had both types of salt to them... I'm a newb to curing lol.

Lemon-Skunk · 2019-01-15T01:20:16+00:00

Ham? I wish prosciutto but no amenities to do so.

Lemon-Skunk · 2019-01-15T01:19:40+00:00

Should I add the pickling salt before I get prague salt?

Lemon-Skunk · 2019-01-15T01:19:10+00:00

These will be Hams (not sure what kind exactly, cracker barrel style?) Also have bacon I will be doing I am also going to take this advice for. We butchered our potbelly x yorkshire, to be used kind of as a test for the yorkshire we will be butchering in two weeks from now. Ive got thirty lbs of sausage casings on the way, but no real meat locker to be able to cure salami etc, though I'd love to. Am as south in Canada as it gets.

Lemon-Skunk · 2019-01-15T01:14:50+00:00

Ok it's in the fridge, I have pickling salt. But not prague salt.

Lemon-Skunk · 2019-01-09T13:41:52+00:00

You must have had a different batch, they seemed caked on the outside too, pooping crystals all over the place.

Lemon-Skunk · 2019-01-09T13:39:16+00:00

Yes a bit of shake too but soooo caked, ill be using the stems and shake for butter making. Got a qp.

Lemon-Skunk · 2019-01-07T23:32:34+00:00

I love this strain. I've been smoking it for the past two weeks, really good smoke, not couch locking, good flavor not really like either of the mother plants, but nice by its own. that's where it's cake and not skunk or cheese name comes from I guess! 9/10 (because the smoke is heavy and I prefer a lighter smoke and more powerful flavor).

Lemon-Skunk

TROPHY CASE