keoki010

Everyone in this thread is only is half right. It has to do with the sediment, it needs to settle in the smallest space. Filtering wasn't as good years ago.

Looks good to me. I'll eat some.

Homemade Tasso
10 lb Boston butt, sliced in 1" - 1 1/2" thick pieces
8 Tbl Paprika
6 Tbl Salt
4 Tsp Garlic Powder...
4 Tbl Brown Sugar
2 Tsp Pink Salt (aka Cure #1)
2 Tsp Cayenne pepper
2 Tsp Cinnamon
2 Tbl Black Pepper 
2 Tbl Onion Powder
Coat pieces with seasoning, then refrigerate for 3-4 days. Smoke at low temperature (~185°F) until it reaches 155°-165° center temperature.

I've made lots of diff fruit wines. Strawberro, wild cherry, even made it using grits and raisons. There are lots of recipes on the net. Use a vent on your jugs to keep the oxy, atmosphere out of the jug.

Double D in Bogalusa. It's right outside the city limits on Hwy 21. They sell commercial and to the public. Look it up on the internet.

Manda used to be decent but,,,they changed the way they grind it and now using wieners is the same. Just my opinion.

I agree with you. When it was cold wasn't any beer better.

quote:

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1. Bring 1 quart of water to a boil 2. Remove from heat 3. Add (4) family-sized Luzianne tea bags and cover to keep in the heat 4. Let sit for 3-5 hours 5. Mix 1 cup of sugar and tea brew into 1 gallon pitcher, then fill pitcher up with cold water to desired consistency and stir til sugar is dissolved. 6. Drink up/place in fridge

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This is the way I do it but I use 6 bags of tea.

:banghead: :bow: LOL...yeah but what if'n u got meat hanging out in the cup or worse, out the cup!
Good job though :wah:





Gumbo Calculator Beta Release



quote:

1 cell in there to divide the gallons into number of cups. Makes my 73 yr. old head hurt doing it in all that empty void.
16 cups in a gallon.

Too wet