Random Pictures.

[henry]

Smart dog,his nose lead him to the good cooking. :]

[Worth1]

I always leave the pans and kettles outside for final clean up by the critters.
This morning the pan I cooked the chicken is was licked clean.
Then later I saw him out back chewing on a bone so I called him and he came to me.
In the house I got him to sit and stay while I fed him crackers.
He did want to do it at first but in less than 2 minutes I had him trained.
Then out back I got him to play fetch with a bone.
Him and Smokey met each other at the door and there wasn't any big turmoil over that.
This tells me two things he hasn't been chasing her and he isn't a cat killer.
They just looked at each other in a polite manner.
He is a very intelligent and sweet dog.
When he takes the crackers from my hand he is very gentle.
I let him back out and I have no idea where he ran off to.
Probably back home.
He is very young less than two.

Worth

[Worth1]

He came back.
I wonder if he has been lost and surviving by way of scrounging.
Worth
IMG_20151115_22985.jpg

[Worth1]

Now he is back in the house with his bone.
This won't be the first time a neighbors dog took up with me.
He literally laid down at my feet.
Worth
IMG_20151115_3280.jpg

[Worth1]

The owners of the dog called me back and they were very happy that he wasn't bothering me and he had a second home to go to.
I showed them pictures of him in the house and they thought it was cool.

He is on the loose as we speak but I'm sure he will make it home.
I told them if he came back I would take care of him until I could get him back to them.
They were worried because they need to go to Austin tonight.

They only live about 100 yards from me and have just moved in a few months ago.


Worth.

[Worth1]

This is my next project, take a wild guess as to what it is.

Worth

SMKr.jpg

[Worth1]

Okay fine no guesses.
It is a lay out of a 4 X 8 X 3/4 sheet of plywood to turn into a box to go on my BBQ smoke stack so I can cold smoke meat.
About 3 feet tall 2 feet wide by two feet deep.
The red and green are the door, back and two sides and the blue is the top and bottom.
I just got back from the store with everything including a vent stack with a cover on top.
I already have two oven racks and wood rods.

Worth

[Labradors2]

I thought it was going to be a dog house for your new friend

Linda

[AlittleSalt]

I just now seen it and thought, "Someone took apart a rubiks cube"

[Hellmanns]

I use an old grill for a firebox with my smokehouse. I can control the burn better by using the grills damper. NOTHING like salt cured, apple wood smoked bacon!

Speaking of hot weather curing, here is some bacon I cured in August a few years ago. Cured bacon don't get good until it is hung for a few weeks and allowed to come to equilibrium. I like to smoke it after it has hung for a while.

[kunosoura]

Originally Posted by Worth1

The owners of the dog called me back and they were very happy that he wasn't bothering me and he had a second home to go to.
I showed them pictures of him in the house and they thought it was cool.

He is on the loose as we speak but I'm sure he will make it home.
I told them if he came back I would take care of him until I could get him back to them.
They were worried because they need to go to Austin tonight.

They only live about 100 yards from me and have just moved in a few months ago.


Worth.

It's fun having a shared pet. That's really cool of you to open the place up to fido.

My mom lives out in the sticks and she and her neighbor across the holler share a kitty or three. I can't imagine how great that life must be for those cats. So much to see and do outside. Wish we could let ours out but it just isn't feasible. The screened in pool area is their outside - and they take full advantage!

[Worth1]

Originally Posted by kunosoura

It's fun having a shared pet. That's really cool of you to open the place up to fido.

My mom lives out in the sticks and she and her neighbor across the holler share a kitty or three. I can't imagine how great that life must be for those cats. So much to see and do outside. Wish we could let ours out but it just isn't feasible. The screened in pool area is their outside - and they take full advantage!

Thanks.

I took a stick and gave him a tap on the head with it.
It was a test to see if he had been beaten.
He just stood there with a big happy goofy look on his face wagging his tail.
I sure sign he isn't being beaten or miss treated in any way.

I could wack my dogs with a broom and they wouldn't do anything they thought it was play.
One liked to be vacuumed.

Worth

[Worth1]

Originally Posted by Hellmanns

I use an old grill for a firebox with my smokehouse. I can control the burn better by using the grills damper. NOTHING like salt cured, apple wood smoked bacon!

Speaking of hot weather curing, here is some bacon I cured in August a few years ago. Cured bacon don't get good until it is hung for a few weeks and allowed to come to equilibrium. I like to smoke it after it has hung for a while.

I know it isn't right to covet but in this case you will just have to forgive me.

Many years ago my wife ate salt cured home grown bacon for the first time in her life at my brothers house.
It was real salt cured bacon like you have.
She thought something was wrong with it.
She said it tasted funny and was worried.

Then years later she got a wild hair to have one of those fancy Smithfield hams that cost a fortune for Christmas.
I thought to myself here we go again.
I warned her beforehand that she wouldn't like it and that it would be moldy.
This was before the days of the internet were you could look anything up and see pictures.
So she bought the thing we took it home and took it out of the sock.
I did everything you were supposed to do to prepare and cook one of these critters right.
Well she didn't like it and said how on earth could someone eat these things.
She tried to cook beans and stuff with it and it still had that TASTE to it she didn't like.
There are four kinds of people that eat this stuff.'
The adventurous that try it and like it.
People that are raised on it and have developed a taste for it like me.
People that have money and can afford to by it if they can find it normally the old rich.
People that are new rich or wanna be rich and just lie and act like they like it to be a part of the crowd.
It reminds me of the hand made moldy sopressata my friend Joe brought from New York and put in my drawer to eat when I got there.
Me and another Italian guy were eating it up.
The guy with us thought it smelled like a rotten wet dog.
He creeped out even more when we told him it was uncooked and raw.
Worth

[Worth1]

Just as I am about to put the legs on and some finishing touches it starts to rain.
I never fails.
Worth
IMG_20151116_32304.jpg

[Hellmanns]

Originally Posted by Worth1

I know it isn't right to covet but in this case you will just have to forgive me.

Many years ago my wife ate salt cured home grown bacon for the first time in her life at my brothers house.
It was real salt cured bacon like you have.
She thought something was wrong with it.
She said it tasted funny and was worried.

Then years later she got a wild hair to have one of those fancy Smithfield hams that cost a fortune for Christmas.
I thought to myself here we go again.
I warned her beforehand that she wouldn't like it and that it would be moldy.
This was before the days of the internet were you could look anything up and see pictures.
So she bought the thing we took it home and took it out of the sock.
I did everything you were supposed to do to prepare and cook one of these critters right.
Well she didn't like it and said how on earth could someone eat these things.
She tried to cook beans and stuff with it and it still had that TASTE to it she didn't like.
There are four kinds of people that eat this stuff.'
The adventurous that try it and like it.
People that are raised on it and have developed a taste for it like me.
People that have money and can afford to by it if they can find it normally the old rich.
People that are new rich or wanna be rich and just lie and act like they like it to be a part of the crowd.
It reminds me of the hand made moldy sopressata my friend Joe brought from New York and put in my drawer to eat when I got there.
Me and another Italian guy were eating it up.
The guy with us thought it smelled like a rotten wet dog.
He creeped out even more when we told him it was uncooked and raw.
Worth

If the bacon your wife ate had any yellow fat on the outside it may have been rancid. Still safe to eat, but it would have a strong smell while frying, and leave a nasty taste in your mouth. I usually never have any bacon long enough to turn yellow and rancid, but I have in the past.

I generally cure bacon in early December. After curing for up to 5 days, I hang it in the smokehouse until early spring.

When I trim my apple trees in March, I start smoking the meat with apple wood trimmings. I generally smoke it over a few days to a week by starting the fire before I go to work in the mornings. Total smoke time over a week is maybe 20-30 hours or until the meat takes on a rich color. I never smoke on damp days, only on clear dry days. The bacon will remain perfectly flavorful in the smokehouse until July or August before it starts to turn yellow.