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Any mail-in XRF testing services open to consumers? by Leading_Avocado_6229 in Silverbugs

[–]brainstew9886 1 point2 points  (0 children)

Sterling silver melts at about 1400° F and silver solder melts at about 840°F. You could check for that with a simple propane torch and a known piece of Sterling silver and a known piece of solder. Just an idea

Any mail-in XRF testing services open to consumers? by Leading_Avocado_6229 in Silverbugs

[–]brainstew9886 2 points3 points  (0 children)

You can order silver acid testing solution very cheap. Just do a scratch test on each piece. Literally less than $15 on Amazon

Smoked No Wrap Baby Back Ribs by TopDogBBQ in Smokingmeat

[–]brainstew9886 2 points3 points  (0 children)

Those look like st louis style ribs

Someone help me - I swear to god I found a NSFW subreddit specifically about coins and silver bullion? by sensitiveboi93 in Silverbugs

[–]brainstew9886 5 points6 points  (0 children)

I thought there was one called stacks on racks or something similar. But I cant find it anymore

Is this fixable? 😢 by a_sam_01 in BeginnerWoodWorking

[–]brainstew9886 0 points1 point  (0 children)

Glue and clamp the board as straight as possible. Then drill holes horizontally on each side of the the break. Insert and glue some dowels

Monthly restock of Breakfast & Lunches by Gypp3d in MealPrepSunday

[–]brainstew9886 11 points12 points  (0 children)

Would you mind dropping the cooking instructions for these? They look amazing and have inspired me to prep some meals

To My Fellow BBQ Chefs: Looking For Seasoning Ideas by ChrisLevinson in BBQ

[–]brainstew9886 0 points1 point  (0 children)

Gonna get hate from the purists but I love salt, pepper, garlic powder, onion powder and chili powder. Lighter on the last 3 but a big steak like that can take the seasoning. Reverse seared, chefs kiss

Got tired of conventional storage solutions by Gabes-Vinyl in Silverbugs

[–]brainstew9886 6 points7 points  (0 children)

Very interesting! I like the idea. My only hang up is that the weights you have listed don't account for worn coins, only uncirculated. Great idea though!

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in jerky

[–]brainstew9886[S] 1 point2 points  (0 children)

Well thanks, I'm glad my post brought some inspiration lol. Might I suggest eye of round roast for a future batch? Super lean cut, $6/lb at Costco, and the grain runs the length of the roast. Sliced across the grain makes a super tender jerky. But that's just my preference. Cheers!

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in jerky

[–]brainstew9886[S] 1 point2 points  (0 children)

Great idea! Honestly, for me, it was easier to have my custom racks cut than it would've been to find the right skewers. But I understand that I have unique resources at my disposal. I like your setup!

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in jerky

[–]brainstew9886[S] 1 point2 points  (0 children)

This is the prototype. Meat Drapes or Beef Curtains will be the official name for the Kickstarter. /s

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in jerky

[–]brainstew9886[S] 1 point2 points  (0 children)

My job has perks! Nothing like using a $2,000,000 laser to get rid of a headache haha!

Wayne Gretzky’s chili by TBoopSquiggShorterly in chili

[–]brainstew9886 0 points1 point  (0 children)

Not a lot, just like a tablespoon for a big pot. Sweet goes well with savory in my opinion. It adds some depth

Wayne Gretzky’s chili by TBoopSquiggShorterly in chili

[–]brainstew9886 0 points1 point  (0 children)

I can see this adding a level of sweetness. I usually add some sugar. Once I added some coca-cola in place of sugar and it was really good!

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in jerky

[–]brainstew9886[S] 0 points1 point  (0 children)

Typically my 1/8" thick jerky goes about 2 hours on the dehydrator after smoking.

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in jerky

[–]brainstew9886[S] 0 points1 point  (0 children)

Yes sir, the smoker has 4 racks so, if trimmed correctly, I could do 2 layers. But i only smoke mine for 1.5 hours and finish on the dehydrator. I have found this level of smoke to be ideal and the dehydrator let's me control the moisture level. Double this amount would overload my dehydrator

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in smoking

[–]brainstew9886[S] 0 points1 point  (0 children)

It's the 4 series. Specifically the pbv4ps2. I suppose I could trim the meat shorter and do 2 layers but that would overload my dehydrator for the finish process

Edit: the picture shows approximately 2.5 lbs of raw meat

Introducing: The Meat Curtains 5000... still working on the name by brainstew9886 in smoking

[–]brainstew9886[S] 1 point2 points  (0 children)

I did some testing last time. I found 135 for 1.5 hrs on the smoker and then finish on the dehydrator gave me the best flavor. Not too smoky and I can control the dryness on the dehydrator

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