Neat cat. I friend of mine adopted a stray cat; I stopped by to feed her today while my friend was out of town. I can tell she is a Bengal, or at least a mix. They are outgoing and very vocal. They don't mind being walked on a leash like a dog, which as far as I know makes them unique among cat breeds in that respect alone.

I am fond of calico and tri-color cats. They are ancient good luck charms from across the globe, probably spread by superstitious sailors. I was just now reading about about the genetics behind a calico: [url]http://www.todayifoundout.com/index.php/2015/03/calico-cats-almost-always-female/[/url]

She said it wouldn't do the leash thing but I can hear it squalling from in their house to all the way over at my house.:lol:

Worth

rubs and salts
 

Got my rubs and salts today!!!!!! Check it out Worth

Rub del Norte. Rub Rojo. Salt. Salt + chipotle
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One little spoonful

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Goes a long way!!!!!
Put one little piece in my mouth and instantly I had that [I]I feel asleep by the fire while camping smell[/I] in my nostrils.
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I tried some black smoked salt from Mexico at the store just a pinch I had smoke flavor in my mouth all the way home.:lol:
Worth

My experiment paid off here are some dried chunks of the ham I made i have a whole pile of this stuff in my smoked meat refrigerator.
You could carry this stuff around for days and it wouldn't spoil.
This little batch is going to get cooked with some black eyed peas.
Worth
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[QUOTE=Worth1;531608]My experiment paid off here are some dried chunks of the ham I made i have a whole pile of this stuff in my smoked meat refrigerator.

You could carry this stuff around for days and it wouldn't spoil.

This little batch is going to get cooked with some black eyed peas.

Worth

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Nice!

My dry cured Italian Sausage, Coppa and Lonza experiments are coming along nicely as well. Sausages are just about there, Coppa is close, and Lonza will take a bit longer.

With the other half of the pork loin used for the Lonza, my husband and I made Canadian Bacon. I was never a huge fan of the stuff until I tried ours. Will definitely make more!

We make our cured dried pork from pork loin. When its done it is a treat to eat. We consume it uncooked. In Ukraine we call it Poliagnica/Polangvica and other variations depending what area you are from.

[QUOTE=Worth1;531608]My experiment paid off here are some dried chunks of the ham I made i have a whole pile of this stuff in my smoked meat refrigerator.
You could carry this stuff around for days and it wouldn't spoil.
This little batch is going to get cooked with some black eyed peas.
Worth
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Bet that stuff would be killer in a pot of beans.:yes:

[QUOTE=wildcat62;532461]Bet that stuff would be killer in a pot of beans.:yes:[/QUOTE]

It is the first time in my life I ever wolfed down a big kettle of black eyed peas in 3 settings they were even good cold.
The smokiness and flavor of it was beyond description.

Worth

[QUOTE=Worth1;532463]It is the first time in my life I ever wolfed down a big kettle of black eyed peas in 3 settings they were even good cold.
The smokiness and flavor of it was beyond description.

Worth[/QUOTE]

Where is the picture?

I'll go get it, it is in the cheap eaten thread.
Here it is nothing but chopped chard the ham two strong onions black eyed peas and water.
Nothing else was added, I like some food to stand on it's own and feel it can be over spiced.
Worth
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=56322&d=1455233234[/IMG]

Cured fat meat used to be as good as money. My grandmother told me stories about her father paying workhands with fatback.

Worth, it looks good. I bet it smells great too.

About ten minutes after I called her she came running and got in my lap.:love:
Worth
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cool gato