Chunky Stool
Well-Known Member
You ain't right.
What did you accomplish today?
- Thread starter 420God
- Start date
ANC
Well-Known Member
Don't worry, by 28 they have seen more sausage than a butcher's windows.Must resist urge to say something terribly inappropriate.
I'm usually the one trying to decipher what's being said in this forum. Like you're all speaking in tongue half the time.
ANC
Well-Known Member
He didn't say with what yet, so relax.You ain't right.
Chunky Stool
Well-Known Member
yea if she is but not if they are bi. idk though some people swing certain directions yet claim they are bi. i've date a girl who mostly swang to females and another one mostly to males.
well the question still stands of what exactly is her preference. we just assuming right now but she doesn't tell anyone. if gay then yea straight up lost cause. if bi possibly a chance and if straight got a chance for sure lol.
it's meh for now though i mean im just trying to get friendzoned basically so i can get to know her a little better so she is comfortable hanging out. idc otherwise lots more women in the world.
Singlemalt
Well-Known Member
doublejj
Well-Known Member
Grandpapy
Well-Known Member
Local grocer had Tri-Tip on sale @ 2.89 per lb. (Vac bag, untrimmed) a dollar cheaper then ground.
(justification).
Anyways, my smoker instruction booklet (1974) says 1/2 cup salt, 1/2 c sugar, 1 qt water for a jerky brine, soak for 12 hrs before smoking.
Salty old f*cks in 74 is all I can say.
chit was nasty, nice smoke and beef flavor would sneak out of the salt infused tissue between inhaling and exhaling. I'm putting 1/2 the batch into a pot of chili to try and salvage it, I hate wasting food.
Can someone tell me what went wrong, why so salty?
I have 3 more roasts I can slice into jerky. I need a less salty brine recipe if possible.
(justification).
Anyways, my smoker instruction booklet (1974) says 1/2 cup salt, 1/2 c sugar, 1 qt water for a jerky brine, soak for 12 hrs before smoking.
Salty old f*cks in 74 is all I can say.
chit was nasty, nice smoke and beef flavor would sneak out of the salt infused tissue between inhaling and exhaling. I'm putting 1/2 the batch into a pot of chili to try and salvage it, I hate wasting food.
Can someone tell me what went wrong, why so salty?
I have 3 more roasts I can slice into jerky. I need a less salty brine recipe if possible.
Jeez that needs a warning! I wasn't prepared to scroll by that this morning.
I like to do that with my brother in law when he's in town. It's fun 'cause we like such different things. I have taste and he's into the fake eyelashes, talon like acrylic nails and pounds of makeup Kardashian look.
I can't joke about a guy's daughters to his face
@tyler.durden and @ANC have that covered.
ANC
Well-Known Member
is that a woman?
Chunky Stool
Well-Known Member
is that a human?
Gary Goodson
Well-Known Member
Was it already packed in a solution? Usually it’ll say on the package 20% salt solution or something like that.
The brine sounds like what I do for turkey minus the herbs. Next time try 1/4 cup salt and keep everything else the same.
Or you could try
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/2 cup brown sugar
Some pepper Edit: or a lot of fresh cracked coarse pepper if you're like me
Maybe some garlic powder and onion powder
Mix all that up and marinate for 12-24hrs instead of brine.
Brine or marinade...
Last edited:
ANC
Well-Known Member
mix in a gram of coke if you are having the family over.
BudmanTX
Well-Known Member
oh get your ass to work.......i am....