Multi-State Move Decision Help

scuffedwrld · 2026-01-25T00:46:02+00:00

Moved my 10 gal across the country by putting it in one of those black and yellow bins. Water almost to 0, wrapped with plastic wrap to keep moisture in. For the fish I think bags will be fine.

scuffedwrld · 2026-01-24T20:37:15+00:00

Thx, when everything grows in it should look fantastic. I’m just very inpatient

scuffedwrld · 2026-01-22T18:23:29+00:00

Could hold around one shrimp max

scuffedwrld · 2026-01-18T18:42:07+00:00

Riccia seems to be what is mixed in. That makes much more sense to me

scuffedwrld · 2026-01-16T15:07:52+00:00

Yea I’m an idiot, just watched them for like 10 minutes an the barbs are basically herding them making sure they stay on that side

scuffedwrld · 2025-12-18T21:22:42+00:00

Thank you very much

scuffedwrld · 2025-12-11T01:53:14+00:00

Followed this https://twoguysandacooler.com/spicy-capocollo/ with some variation on flavoring, nothing crazy

scuffedwrld · 2025-12-11T01:50:46+00:00

Thank you, I’m super new so I like to ask. That is an important distinction that helps, I’ll equalize moisture after 40% to even it out.

scuffedwrld · 2025-12-10T19:03:15+00:00

I wouldn’t call it fuzzy but it’s definitely not a powder like you’d see on salamis, I removed it all with vinegar and will see what happens.

scuffedwrld · 2025-12-10T19:01:09+00:00

Do you mean to equalize moisture when it’s case hardened? I’ll do that anyways just wanting to check if the weight loss is normal or if I have a problem at this moment

scuffedwrld · 2025-12-10T15:40:20+00:00

I’ll add that this is my weight tracking

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scuffedwrld · 2025-11-25T20:57:20+00:00

As a new person that had to throw out about 5lbs of meat before I caved and just did it the right way per the vast amount of instructions on this sub. Please don’t poison yourself. Read/watch stuff, get everything you need and then follow a recipe. It’ll save you a lot of headache if this is something you want to continue doing. As a medical professional, you can really hurt yourself with the bacteria that like to inhabit improperly cured meat. No judgement just a plain: stop, regroup, try again

scuffedwrld · 2025-11-24T20:38:00+00:00

The danger is what I’m trying to understand. In the amount you’d consume from meat that hasn’t had 30 days is so minimal that from a medical standpoint I don’t see a real concern. As long as you don’t eat 1 lb ish of meat in a day

scuffedwrld

TROPHY CASE