What did you accomplish today?

[tangerinegreen555]

I've interrupted light cycle many times and I've not had herms from it. I have had herms from unstable plants who rodelized to easily even in a stable light, climate and nutrient environment. But that's anecdotal. Plant hormonal shifts take a pattern and time to happen. These plants evolved in unstable nature where they had cloud cover etc...

Anyway get the lanterns the plants will think it's a cloudy day and I don't want you falling down in your basement. I'd miss you around here.

I worked shifts for years and changed my photo period weekly so I would have time after work to tend to plants.

Always manually added extra dark time on my day off between shifts, changed the timer and never had the slightest problem doing that.

Only in flower, in veg the light lights ran long enough that I always had time or I'd just turn them back on for an hour.

 

[DustyDuke]

Grey skies are a good

 

[Metasynth]

I set up the merchant account on my website im about to launch

Cool, you should pay for ad space here on RIU, that way you can peddle your wares without your threads being deleted by admin

 

[xtsho]

Cold smoked some bacon I cured. I didn't use pork belly but the fat cap from a pork shoulder. It's called buckboard bacon.

 

[Bareback]

Cold smoked some bacon I cured. I didn't use pork belly but the fat cap from a pork shoulder. It's called buckboard bacon.

Damn bro, that looks amazing. How is it compared to the store bought stuff.

 

[raratt]

Cold smoked some bacon I cured. I didn't use pork belly but the fat cap from a pork shoulder. It's called buckboard bacon.

I'd eat that.

 

[tyler.durden]

I cut down that awesome tray, it was even better than I anticipated. I'll post dry weight when it's ready. Pruned and staked the next tray in the series, and moved it over to the tray 2 spot -






Planted this new tray of clones. I'm behind, so they were getting too tall -




I also emptied and refreshed the 4 flowering reservoirs (27 gallons each) -




This next tray comes down in about a week. I could use the time off, too much plant shit. These bitches are SO demanding...






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[tangerinegreen555]

Cold smoked some bacon I cured. I didn't use pork belly but the fat cap from a pork shoulder. It's called buckboard bacon.

Did you get that at a butcher shop or do you know someone who raises pigs?

I'm looking for a thin, lean slab or half slab to make Hungarian paprika bacon. And it's damn hard to find suitable bacon for that in the 21st century. Be curious to see what that looks like in a slab.

 

[Bobby schmeckle]

stuff and things.

 

[doublejj]

we still could get another cold storm and get another 2ft before it's over, but we are usually just below the snow line.

forecast is for 12" of snow tomorrow on the farm........in other news my dyi cloners are humming right along....

 

[xtsho]

Damn bro, that looks amazing. How is it compared to the store bought stuff.

Better than most. Not as salty. This was just my first try at making bacon but I'll be making more in the future.

Did you get that at a butcher shop or do you know someone who raises pigs?

I'm looking for a thin, lean slab or half slab to make Hungarian paprika bacon. And it's damn hard to find suitable bacon for that in the 21st century. Be curious to see what that looks like in a slab.

I bought some pork shoulder at Smart Food Service. They came two shoulders to a pack. I used one to make pulled pork and I ground one to make sausage. This was the fat cap that has some meat in it. It's much cheaper than pork belly. But after it's cured, smoked, and cooked I couldn't tell the difference. That Hungarian Paprika Bacon sounds really good. My grandmother was Hungarian and used to make something similar many decades ago when she was still alive. I might have to give that a try next time. But now that you've brought up Hungarian Bacon I think I'll make cabbage rolls for dinner tonight.

 

[cannabineer]

Better than most. Not as salty. This was just my first try at making bacon but I'll be making more in the future.




I bought some pork shoulder at Smart Food Service. They came two shoulders to a pack. I used one to make pulled pork and I ground one to make sausage. This was the fat cap that has some meat in it. It's much cheaper than pork belly. But after it's cured, smoked, and cooked I couldn't tell the difference. That Hungarian Paprika Bacon sounds really good. My grandmother was Hungarian and used to make something similar many decades ago when she was still alive. I might have to give that a try next time. But now that you've brought up Hungarian Bacon I think I'll make cabbage rolls for dinner tonight.

 

[raratt]

Cold front moving in now. Dropped 3 degrees in the last 45 minutes with a SE wind to 10. Should be getting some decent rain today and the ski resorts should get almost 2 feet of snow. Supposed to clear out this afternoon but we'll see if that happens. I'm thinking pancakes and sausage this morning. Morning all.

 

[Aeroknow]

I'm thinking pancakes and sausage this morning.

I had 2 bagels and 2 hotdogs for breakfast

 

[Singlemalt]

I had 2 bagels and 2 hotdogs for breakfast

Linguini and pesto here

 

[doublejj]

I had 2 bagels and 2 hotdogs for breakfast

I eat oatmeal every day......

 

[Aeroknow]

I eat oatmeal every day......

I was doing that before the fire. Part of my weight loss program.


I said fuck all that shit since lol

 

[xtsho]

I had 2 bagels and 2 hotdogs for breakfast

I had a breakfast beer.

 

[raratt]

Hungarian Paprika

I found some hot style and used it plus some regular paprika in my dry rub I use for smoking. I put some cayenne in it also so I didn't notice any added heat, but the flavor is good.

 

[curious2garden]

I eat oatmeal every day......

Scrambled egg and bacon.