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The trub (clayish looking gunk) in the bottom of the fermenter is what they are talking about. I've never done it but know people who do (usually people trying to be *really* cheap). One of Charlie Papazians books goes over it, It's been years since I read it and I don't remeber much of it...

You could always leave them to me - not only do I know what they are, how they are made (well, all but the mountain thing - though if I remeber I will look that up sometime), and how to care for them I have one of thier big brothers (A sword) :) Just better not tell me so and where you...

"just KNEW that stuff wasnt 100% beef. I think they should change their name to Spammy's. I mean Spam is just like hot dog meat RIGHT? So they are serving giant hot dog sandwiches with flavored processed meat right?" Spam is also pork shoulder and hams chipped, pressed, and sealed into the can...

I stick a fork in it and twist - if it twists easy it can be pulled. Never had a problem with the poked holes having the juices run out on the pork butt. I also do like another said, do not trim and put it fat side up. I usually keep the smoker at 215-225, 225 being the target, and start...

Deer and elk (I'm fletching arrows for deer season which starts in two weeks right now - first year hunting with a traditional bow. Dang if the zwickey's do not just *look* deadly sitting on the arrow). Deer makes great spagetti, great meatballs, and some of the best ausage I've ever had. Elk...