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Bottling a pineapple ferment that went 4 months.Candying a batch of small end of season Supers. And still picking everyday. Unbelievable I haven't had a frost yet. And tending four ladies in the grow room, they are loaded with pods. Three of the four are D3 crosses I love his work.

I thought everyone streamed everything anyhow.

I was at Sliders the other night and was thinking your were right down the road.

    Mike I refrigerate it but it is never around long enough to worry and I do 10 pounds at a time.If your worried about it just add some Prague powder #1 cure to your marinade..Though I never use it..

LOL...I do a lot of racing..Second is first loser or so they say..Seriously I hear ya..And congrats again..

 Sauce train that shows up every month or two!! This needs it's own thread. I imagine after a while we might need to get Pods on board for shipping..     The train being loaded...LOL    

Congrats!! Winning is everything... :onfire:  :dance:  :onfire: ...Way cool.. :high:

    If it turns out good you'll definitely get a bottle Mike.The mash was very well balanced.

 Nice that is just about the same as I do..My favorite is pork jerky using a store made teriyaki (Soy Vay brand) and add diced hot peppers. Slice pork loin. Marinate for 3 days, grill both sides quickly over high heat on grill I prefer charcoal and then into dehydrator. Comes out great, i do...

Could always freeze them. I'd make a batch of ABT's(Recipe on my profile) just add some heat to the cream cheese..I do that a lot with sweet peppers.

     I get my inspirations from ingredients I see in sauces I like and spend my cash on. I've been using a sauce called Bootleg 9.9 by Beast Feast Maine. It is banging sort of like bbq sauce for a Chilihead, I love the stuff. The second ingredient after apple cider vinegar is cumin I also like...

Welcome and you've come to the right place..Enjoy your stay.

Welcome..Can't wait to see your grows..  

    Thanks if it turns out good i'll send ya a bottle..

I still need to process one of my pineapples it has been going almost six months now. I did mix this new one up today. I'll post pics later.   Peach Bourbon Mystery   264g Fresh Peach (1 1/2 peaches) 162g yellow bell (1 pepper0 138g mixed Superhots yellow and orange( End of season mix)  36g...

I don't get real technical on my indoor grows..Over thinking it is always a disaster for me..My room gets humid though i don't monitor it I'd say it must be above 60% when the light is on after a watering..,Temps range from 65 to low 80's at the end of a light cycle..I'm set up in a unheated...

Never thought of adding mustard or other liquid as a seasoning in the ferment. I feel so stupid, the possibilities.Thanks for another lesson Mike. And you shared enough of your recipe to make me happy.

Paper lanterns are very prolific and dehydrate nice. They make great powder...Lots of choices out there..

Nice color. I always change things too much myself. Best advice I can give if your close make small changes.