UJRefugees.net

Reservoir Dog wrote: ↑Sun Apr 14, 2019 7:39 pm

megman wrote: ↑Sun Apr 14, 2019 5:29 pm

Reservoir Dog wrote: ↑Sun Apr 14, 2019 12:05 am

Zerobeat wrote: ↑Sat Apr 13, 2019 11:56 pm

Reservoir Dog wrote: ↑Sat Apr 13, 2019 11:50 pm

Zerobeat wrote: ↑Sat Apr 13, 2019 11:42 pm 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.

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.

Dilly! Dilly!

megman wrote: ↑Sun Apr 14, 2019 7:51 pm 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.

Reservoir Dog wrote: ↑Sun Apr 14, 2019 9:04 pm

megman wrote: ↑Sun Apr 14, 2019 7:51 pm 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?

megman wrote: ↑Sun Apr 14, 2019 9:51 pm

Reservoir Dog wrote: ↑Sun Apr 14, 2019 9:04 pm

megman wrote: ↑Sun Apr 14, 2019 7:51 pm 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?

megman wrote: ↑Sun Apr 14, 2019 9:51 pm

Reservoir Dog wrote: ↑Sun Apr 14, 2019 9:04 pm

megman wrote: ↑Sun Apr 14, 2019 7:51 pm 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.

Reservoir Dog wrote: ↑Sun Apr 14, 2019 10:14 pm

megman wrote: ↑Sun Apr 14, 2019 9:51 pm

Reservoir Dog wrote: ↑Sun Apr 14, 2019 9:04 pm

megman wrote: ↑Sun Apr 14, 2019 7:51 pm 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.

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

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

Zerobeat wrote: ↑Sun Apr 14, 2019 10:15 pm

megman wrote: ↑Sun Apr 14, 2019 9:51 pm

Reservoir Dog wrote: ↑Sun Apr 14, 2019 9:04 pm

megman wrote: ↑Sun Apr 14, 2019 7:51 pm 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.

Flumper wrote: ↑Sun Apr 14, 2019 10:50 pm why would anyone ship in maple syrup, if you can get Aunt Jemimah's on any store shelf?

HEATHEN!

Flumper wrote: ↑Sun Apr 14, 2019 10:50 pm 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?