Curtis Reed

never mind. Old thread that someone revived for unknown reasons 🤷‍♂️

What part of the valley?

I found my next watch.... https://youtu.be/x_HL0wiK4Zc

Even better was when CNN told their guest he benefited from white privilege..... he was black

Thanks for all the help. I think it’s the defrost control board. I’m going to swap it out and cross fingers. When fuse is replaced and when unit runs briefly, it is stuck on aux/defrost mode

Ok thanks i’ll check it out

Ok thanks. It might take a while as i’m back to work.

I’m from Minnesota and know a lot about hunting in the cold. Everyone wears those duck boots, and for good reason.

Easy diy fix. Just pick up a ball joint press at harbor freight.

looks great. I have 2 whitetail in the freezer just waiting to be made into sausage and jerky. hard to find time... maybe Christmas vacation.

2016 Xpedition Xcentric 70# limbs, 29” draw (adjustable). Bare bow only. $300 Located in Queen Creek. This bow has hardly been shot, as it is my backup bow to my Halon 32.

sold

ttt

looks good. Next time buy the bacon ends at the pork shop in QC and use that as your fat additive. oooooh baby

Ok thanks. I have a SW 442-1 (no lock) with performance center grips. I am in Queen Creek

OP - Where are you located?

Yes exactly. Binder and retains moisture. A trick I learned years ago. It keeps your sausage from shrinking lol when you lose volume the rendered fat takes up the empty space in the casing The dried milk help prevent shrinkage. If your meat mixture is fatty (which yours looks to be) I would use 1 cup of milk per 5lbs of meat https://www.smokingmeatforums.com/threads/milk-powder-in-ss-what-purpose-does-it-serve.170934/#post-1249748 Although I’ve always used a smoker and never tried sous vide. Try it and let us know the results!

where are you located?

I add 1 cup of powdered milk per 10 lbs of meat. That might help? Here is my recipe I’ve used for years with my smoker: SMOKED SAUSAGE: 80% Wild Game 20% Pork Trim / Bacon Ends 1 cup of dry milk per 10 lb batch Add 10% extra water Seasonings Cure Start smoking at 140* for 3 hrs Increase temperature to 175* for 1 hr (no smoke) Increase temperature to 225* for 1 hr (no smoke) Increase temperature to 250* until reaches 158* Put in fridge and cool overnight

RINO. He seemed to like the people across the aisle more than his constituents and fellow Republicans. He was corrupt like all the others. Remember the Keating Five? Funny it was him and 4 Democrats. I respect his service in Vietnam but not his public service in the Senate. Gun Owners of America (GOA) rates McCain with a grade of F-. McCain's failing grade is well deserved. John McCain sponsored an amendment to S. 1805 on March 2, 2004 that would outlaw the private sale of firearms at gun shows. According to GOA, the provision would effectively eliminate gun shows, because every member of an organization sponsoring a gun show could be imprisoned if the organization fails to notify each and every "person who attends the special firearms event of the requirements [under the Brady Law]."

RIP, and oh thanks Mr Mccain for being the sole reason Obamacare wasn’t repealed. He was in Government “service” way to long. Poster boy for term limits.

also, if you are using 1lb canisters, they will freeze up and not work well.

Does Bourbon count??

george soros. anytime, anyplace.

Is the breaker tripping or the GFCI?