Tadey

Maybe not a small job but just from personal experience pretty easy/quick with a trencher. Rent a ditch witch fro ~$300 for a couple hours and you can dig the trench in no time. This is water supply not sewer drain so no need to be exact with depth or worry about the slope.

I think I will have to try a somewhat cajun flavor next... or maybe like a sweet heat

It is definitely a bit of a pain to cut. Wish I would have done a little thicker on the steaks.

Tried my hand at making South African Biltong when top round went on sale at Rouses a week or two ago. It came out pretty good, but wish the cuts they had available were a little bigger and a little more biltong friendly.

I used a pretty traditional spice blend from 2 guys and a cooler.



Hung to try with plastic coated paper clips and weighed each before/after drying.



~6 days later



Final Product:



Anyone else ever make any? This was my first time ever having it much less making it. I thought it was very good but would personally have enjoyed a different (non traditional) flavor profile more most likely. Anyone have any experience making it with different flavors?

I will say the whole process was very easy.

I will also comment on the salting... if you are salting right before your cook, you are hurting your sear. You need to salt well ahead of time or right after. If you salt right before the sear it will draw our moisture to the surface of the meat then that moisture has to boil off on the surface of the meat before the sear can start.

Some times have a hard time getting batter to stick. What helps is dipping the frog legs in flour before the wet batter then final coat in seasoned flour. This helps the batter to stick a lot better.

Also, don't overcook them especially if they are bigger frog legs. They will get rubbery and tough quick if over cooked.

Why are you old folk on the road after midnight.

Get you a guage like this and put it on your hose bib and see what the static pressure is with everything shut (this is independent of the feed line size). This would give more info on if it is a city water pressure issue.

3/4' main line is the standard. It is very common and 90% of the time sufficient.

If you have good pressure like 50+psi, then you can probably assume it is pipe size related. If you have less than that the pipe size is probably not the bottle neck.

Edit: Sorry i left out the guage link: Hose Bib Pressure Guage

quote:

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In Louisiana, the maximum size for a cast net is 8.5 feet in diameter

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The max is 8.5' in radius

I make it a bit differently. Same meat, but make it into a big meatloaf. Bake it or smoke it till its done then put in fridge. Once it hardens up good slice thin and you have your thin slices. When I want to eat I just sear them in a pan to brown/crisp them up.

There is a difference between a pork tender loin and a pork loin. 3-4 hrs could be necessary depending on the size, and 3-4hrs is not long enough at those low temps to turn the meat mushy by any means.