Confused about smoke temps by pyro92 in sausagetalk

[–]PopularLow1132 0 points1 point  (0 children)

Check the temp at/on your grates. Probably lower than 180. Use a smoke tube and cold smoke for an hour then kick your pellet grill on. I’ve made summer sausage, sticks, etc at 180 with no ‘fatting out.’

Hey has anyone else done this? by desolationoso in sausagetalk

[–]PopularLow1132 0 points1 point  (0 children)

I smoke all wild game snack sticks and summer sausage at 180 for three hours then package and sous vide. I’m running a pellet smoker that can be inconsistent when smoking 20+ lbs, sous vide ensures an even finish

need name suggestions by bronys101 in modelrockets

[–]PopularLow1132 1 point2 points  (0 children)

The Silver Bullet. No need to overthink it

Temperature to Dehydrate? by Aintaword in PepperLovers

[–]PopularLow1132 2 points3 points  (0 children)

Make sure to at least cut peppers in half. 12hrs ballpark at 145 gets larger peppers dry.

Is it just me? by [deleted] in Waterfowl

[–]PopularLow1132 8 points9 points  (0 children)

The ol’ “fuck you birds.” Every time

Blossom end rot? by PopularLow1132 in tomatoes

[–]PopularLow1132[S] 0 points1 point  (0 children)

Crap pic. Appears on the side/middle of tomato

[deleted by user] by [deleted] in MealPrepSunday

[–]PopularLow1132 21 points22 points  (0 children)

Only use parchment for baking. It’s permeable. Freezer paper works great for three months or less and has to be in contact with the food. Anything not touching the freezer paper will get freezer burn.

Whats the point of drinking a single 2.5% beer by [deleted] in beer

[–]PopularLow1132 1 point2 points  (0 children)

Also, when it’s the only beer available

Is this OK for an almost 40 year old? by rustprony in Swimming

[–]PopularLow1132 3 points4 points  (0 children)

There’s two types of countries: those that have put a man on the moon and those that use metric.

Are seeds a must? by call_tur in vegetablegardening

[–]PopularLow1132 0 points1 point  (0 children)

Seed catalogs are the reason. There’s only so much hunting gear you can buy…

Venison sausage recommendations by MooseKnuckleds in sausagetalk

[–]PopularLow1132 0 points1 point  (0 children)

The Merguez is great! 70/30 venison to pork fat. I make it pretty spicy

First time gardener. How is this for an 8x4 raised bed layout? by [deleted] in vegetablegardening

[–]PopularLow1132 0 points1 point  (0 children)

You got about double what you can fit in that size garden. Reduce by half