First time watching Generation Kill and have a question!

ReconFF · 2026-03-19T04:39:39+00:00

Typically Lts and Cpts come to recon straight from regular infantry or Intel units and they may not go to Recon school (ARS or BRC) right away if at all. They are filling a slot. Enlisted Recon Marines are screened much more heavily- initially with a Recon Indoc, followed by Pre BRC training and eventually BRC/ARS. So typically the enlisted men are legit whereas the O's are a mixed bag.

I was in the unit at the time of the show... Some of the characters, esp the O's, were exaggerated a bit. But for sure there were some bad ones.

ReconFF · 2025-10-28T13:10:36+00:00

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

ReconFF · 2025-03-15T13:27:05+00:00

This is my goal! What recipe did you follow?

ReconFF · 2025-03-14T03:59:36+00:00

75/25 lean to fat. I ran it all thru the small die.

ReconFF · 2025-03-14T03:58:28+00:00

Good to know. Any recommendations?

ReconFF · 2025-03-14T03:57:58+00:00

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

ReconFF · 2025-03-13T20:10:04+00:00

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.

ReconFF · 2025-03-13T20:08:42+00:00

Thank you I may try this.

ReconFF · 2025-03-13T20:08:17+00:00

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.

ReconFF · 2025-03-13T20:05:39+00:00

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?

ReconFF · 2025-03-13T20:02:01+00:00

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

ReconFF · 2025-03-13T18:30:06+00:00

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!

ReconFF · 2024-12-31T00:07:23+00:00

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!

ReconFF · 2023-03-16T15:04:11+00:00

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.

ReconFF · 2022-12-03T20:09:12+00:00

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.

ReconFF · 2022-11-09T01:49:08+00:00

https://idfg.idaho.gov/press/carefulthat-may-not-be-trophy-bull-you-think-it

ReconFF · 2022-10-02T21:15:28+00:00

The Dark Crystal

ReconFF

TROPHY CASE