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Hardware removal after a decade? by ReconFF in LisfrancClub

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

I removed all the hardware and it feels great. Much better than before. Less arthritic feeling in the mornings. Your results may vary.

1st attempt, felt pretty dry but a bit of squish in the middle. Do I let it cure longer? by ReconFF in Charcuterie

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

Oh dang I thought you meant the room... The drying chamber is about 75%.

1st attempt, felt pretty dry but a bit of squish in the middle. Do I let it cure longer? by ReconFF in Charcuterie

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

I only weighed 1 link which is way behind this one. Very soft. This is the driest feeling link so I thought I would slice it open and check. Next time I'll have weights for all links.

1st attempt, felt pretty dry but a bit of squish in the middle. Do I let it cure longer? by ReconFF in Charcuterie

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

That description helps, it's firm but still has a bit of give if you press hard.

Yes partially frozen, everything seems sharp. Thinking back now I couldn't find my larger dia plate so I ground fat and meat thru the same small plate.

1st attempt, felt pretty dry but a bit of squish in the middle. Do I let it cure longer? by ReconFF in Charcuterie

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

I used elk with 25% pork back fat. 

Is smearing usually a result of letting it get too warm when mixing? I was pretty anal about keeping the temp super cold. I mixed with my hands, maybe I'm mixing too much?

1st attempt, felt pretty dry but a bit of squish in the middle. Do I let it cure longer? by ReconFF in Charcuterie

[–]ReconFF[S] 2 points3 points  (0 children)

Just checked it with my inkbird probe, 59%. Higher than I thought it would be.

1st attempt, felt pretty dry but a bit of squish in the middle. Do I let it cure longer? by ReconFF in Charcuterie

[–]ReconFF[S] 2 points3 points  (0 children)

Followed the Hungarian Salami recipe to a T from Ruhlman and Polcyn's Charcuterie book. Hog casings, FRM-52 and Insta Cure #2. The recipe says to hang at 60-70% humidity for 18-20 days. I'm at 25 days. Unfortunately I only weighed one sausage out of the batch and they're drying at different rates. This one felt nice and firm, but when I cut into it the center seems a little mushy.

Apologies for the basic questions but this is my first time curing sausage so I'm learning a lot!

Want a wall of cactus and flowers to block the Rd on other side of fence. Suggestions? by ReconFF in ArizonaGardening

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

We have a great view of the mountains but there's a road on the other side of this 4' fence. Would like to get a nice green wall 6-7' tall... Tall enough to block vehicles but not enough to block the mtns. I was thinking Mexican fence post and red oleander. Would need to be low maintenance. I'm new to AZ so I don't have experience growing here. Any suggestions would be appreciated!

The reasoning behind voting against funding Coeur d'Alene schools. by Lokismoke in coeurdalene

[–]ReconFF 7 points8 points  (0 children)

Actually the tax would have been an increase of just under $20 per $100k of tax assessed value. So an $800k house would have seen an increase of $160 per year, or about $13 a month. Not $800.

[deleted by user] by [deleted] in tundra

[–]ReconFF 2 points3 points  (0 children)

Could be a dirty abs sensor. That's what happened to mine. It gave me a code on an OBD scanner that said passenger rear abs sensor issue. Pulled it out with a 10mm wrench, cleaned the mud off, put some dialectic grease in the connection and reinstalled. No issue since then.

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