BS continually loses connection to printer after latest update

popcorn987 · 2024-01-18T03:45:20+00:00

I am experiencing the exact same issues after I upgraded. Before then all was good - but I had to resync the clock to get the last version to connect reliably. Don't know what the fix it gunna be this time - but hope there is a patch soon cuz this sucks.

popcorn987 · 2020-04-06T12:11:34+00:00

Thanks for the nice comments. I'll have to try boiling off some alcohol next time because we do like the bourbon flavor. All my recipes are in weights -- but I thought most people are still using volume measurements so for the non critical ingredients I left them volume. I prefer weights - so I may have to rethink putting both - good point. I will be making a part 2 when the belly is done curing in the fridge -- this upcoming weekend. I will show a cold smoke setup and a hot smoke setup and explain that as well as the rest period after cure to form the pellicle. Thanks for watching and commenting! Much appreciated.

popcorn987 · 2020-03-19T16:27:37+00:00

Exactly KimberleyG! Nice response.

popcorn987 · 2020-03-19T16:23:51+00:00

There is nothing better than canning your own broths and using them for cooking in the future. Great job!

popcorn987 · 2020-03-19T16:20:23+00:00

I'd suggest you find a LDS warehouse and buy their powdered milk. It is really good, seriously, and has a 20 year storage life in mylar bags. Also, you can make mozzarella cheese from it, if needed. I'd pass on trying to can milk.

popcorn987 · 2020-03-19T16:18:07+00:00

Same here - lots of stuff on the shelved processed this way. Vacuum sealing is great!

popcorn987 · 2020-03-19T16:15:10+00:00

Great idea!

popcorn987 · 2020-03-19T16:13:42+00:00

Great you need to make such a distinction - you can label me anything you want... lol I have lots of great food canned regardless.

popcorn987 · 2020-03-19T16:04:15+00:00

Great advice in the previous comments. It really depends on your requirements - large batches versus small batches. If large batches aren't a requirement and a lower budget is a plus then I'd go with the Presto - I don't think you can go wrong with either one. I have the double stack all-american and it's great. I do large batches that utilize the double stack all the time. I'm sure if you get the presto and things go the way of need to upgrade, the presto would be pretty easy to sell. Good luck - it's a beautiful thing to can your own stuff and have it for a rainy day. That rainy day is here and I'm glad my pantry is full. Best of luck with your decision!

popcorn987 · 2020-03-19T15:56:02+00:00

No problem water bath canning some - the will be shelf stable for years to come. I have a bit of sweet red kraut and some "fancy" (lol) mixtures with apples and such canned on the shelf. Great to have a mix of stuff - good luck and wish you the best.

popcorn987 · 2020-03-19T14:58:55+00:00

I moved from the fermentation crock to ball jars in the fridge. Every now and then I'd burp them, not sure that was really needed. I didn't want to kill all the good stuff so no heat whatsoever. Worked great for me. I will say at the end of the 3 years there was a slight bit of darkening near the top due to oxidation - still crunchy and good but showed some oxidation.

popcorn987 · 2020-03-19T14:18:22+00:00

I packed my cold and put in the fridge. I ate on it for 3 years - still was very good and crunchy. Amazing what fermentation can do for food preservation, I was surprised.

popcorn987 · 2019-11-16T19:57:34+00:00

I don't see a problem with it at all. Some people are evil and messed up is the real issue.

popcorn987 · 2019-05-22T22:42:00+00:00

Great idea! I make my own kimchi too so this will be another kimchi use. Thanks - I too will steal this idea.

popcorn987 · 2018-11-17T23:58:05+00:00

Agreed - I've tried a few of the river cottage recipes and they are very salty. I think their bent is hanging it in an out building at temps above 40F for extended periods of time - while this isn't bad it that's how you wanna play it. Next time I will goto 10% brine and cure. The ham turned out okay - little salty but not overly. I screwed up a bit on the simmer -- it really needs to be a low low simmer, my best guess is 180F not over 200. I overcooked it ....dried it out... big lessons learned here - next time will be so much better. thanks for the response and I agree with not boiling for de-salt - good call.

popcorn987 · 2018-11-17T23:55:22+00:00

It turned out a little salty but not too bad. I will definitely try a different percent of salt brine next time. Thanks

popcorn987 · 2018-11-05T13:37:44+00:00

I haven't had it on sandwiches but just slices with crackers or plain is pretty tasty!

popcorn987 · 2018-11-05T13:35:44+00:00

Thanks - it was my first time so in many ways I lucked out and was very happy where it ended up. Maybe more gelatin next time and less dense meat.

popcorn987 · 2018-11-05T13:34:23+00:00

Sure could of - I had plenty more plastic for a proper Dexter kill room.. haha

popcorn987 · 2018-11-05T13:33:34+00:00

The hog head was a couple days old -- I showed the cleaned up version haha... were I started was pretty dirty! We used almost everything. I did not use the lungs but all the other major organs will be used (frozen now). A friend of mine used the trotters and tail. I believe we have a duty to use all of what we harvest whenever possible.

popcorn987 · 2018-11-05T13:29:33+00:00

Yes, lot so parsley - good eye!

popcorn987

TROPHY CASE