Bacon and other treats...

[megman]

My two "Canadian" bacons are almost ready to come out of the smoker.

Did you use lots of maple syrup?

I'm out at the moment. I'll be needing to make a syrup run to NH soon.

Fuck that NH garbage. PM me your addy and I'll send you some REAL Canadian maple syrup. Country made. Straight out of the bush.
I make regular shipments to American friends in Virginia, Delaware and Maryland. They can't get enough of it.

Good to have a source for the real good stuff. Had a buddy up North of Hull Quebec I am going to have to look up.

The real good stuff in my area is hitting $80 for a 1/2 gallon.

I have a shipment of the good Quebec stuff coming down in about a week.
If you want some just PM your addy.

That sir is a very generous offer I cannot refuse.

PM on it's way.

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

[megman]

Honey and water with champagne yeast.

The tops are one-way silicone valves called Pickle Pipes. Turns any Mason jar into a fermentation jar. Greatest thing since sliced bread.

[Animal]

Dilly! Dilly!

[Reservoir Dog]

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

Thanks for the offer, but I'm not a mead kind of guy.

[megman]

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

Thanks for the offer, but I'm not a mead kind of guy.

Sake? Beef jerky?

[Reservoir Dog]

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

Thanks for the offer, but I'm not a mead kind of guy.

Sake? Beef jerky?

I don't look for anything in return, dude. I just like to spread that Canadian goodness.

































Wait?... What?... did you say beef jerky?

[Zerobeat]

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

Thanks for the offer, but I'm not a mead kind of guy.

Sake? Beef jerky?

Do you have a beef jerky process/recipe you'd be willing to share (I'm assuming you make your own). I've wanted to make another batch up, always looking for something different to try.

[megman]

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

Thanks for the offer, but I'm not a mead kind of guy.

Sake? Beef jerky?

I don't look for anything in return, dude. I just like to spread that Canadian goodness.

































Wait?... What?... did you say beef jerky?

I'm the same way brother.

[megman]

And there's cinnamon buns too. People here kill for them.

[Animal]

why would anyone ship in maple syrup, if you can get Aunt Jemimah's on any store shelf?

[megman]

ETA: I just made up my first batch of honey mead. Has to sit for 4-6 weeks fermenting. Once I get it done I can trade some off with you.

But just so you know, it will have to sit for at least 6 months. Guy at the brewing place said the best is 5 years, if you can wait that long.

Thanks for the offer, but I'm not a mead kind of guy.

Sake? Beef jerky?

Do you have a beef jerky process/recipe you'd be willing to share (I'm assuming you make your own). I've wanted to make another batch up, always looking for something different to try.

When I was in Ottawa I had 6 dehydrators running around the clock. Selling it for $30/lb and I couldn't make it fast enough to keep up with demand.

My jerky recipe is very simple: For 3-4 lbs of raw meat ( I prefer using eye of round, as the fat if any is easy to trim and there is no marbling, both of which are no-nos as it can go rancid over time) I mix together 1 cup dark soy sauce, 1 cup dark brown sugar and 1 tbsp Liquid smoke. I use mesquite when I can find it, Hickory when I can't.

Mix it all together with the meat in a large Ziploc bag then massage it into the meat. Here is the best part: Let it sit in the fridge for at least 24 hrs.

After I place it on the dehydrator trays I sprinkle on chili flakes, just enough to give it a kick. 6-8 hrs later it's done.

[megman]

why would anyone ship in maple syrup, if you can get Aunt Jemimah's on any store shelf?

HEATHEN!

[Reservoir Dog]

why would anyone ship in maple syrup, if you can get Aunt Jemimah's on any store shelf?

How many times have you have had carbon monoxide poisoning? Are you retarded?