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Grainbelt last won the day on March 3

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  1. Cooking Elk

    You could coat it with your favorite cooking oil and sprinkle your favorite rub then let set for an hour. Then fire up a weber charcoal or a smoker and cook indirect at 275 - 300 degrees until an internal temp of 120 - 125 degrees then pull it. Use a small chunk of wood, it's easy to oversmoke red meat. Use a digital thermometer if you can, dials are unreliable and that is a great piece of meat!
  2. Just Food and Drink

    That looks good too Smurf, you have been eating well this winter!
  3. Wood fence post fill?

    It looks like you can get it at Home Depot, $12 per post hole. Good for a 4x4 in 3ft hole 8" wide.
  4. I was knee deep in snow when I was in the woods this weekend just north of Elk River.
  5. You got to keep em separated.
  6. Time for a smoke

    I got the thumbs up from my posse!
  7. Recovery Gear

    The 6x6 post fits well in a hole from an 8" auger.
  8. Time for a smoke

    Yep your right, usually 2 weeks but work got busy so it went for 3. From what I understand about a month is the limit. It's Pops brine that RH1 posted. Pop’s real simple curing brine: For every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar 1 cup brown sugar 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc. You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce. The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces). You can experiment with different concentrations as long as you keep it between those parameters:
  9. Time for a smoke

    Makin' bacon! I had these in the brine for 3 weeks, dried and sprinkled garlic onion pepper and let sit in the fridge overnight. I let this smoke overnight, now in the fridge for a couple days. Sunday I'll freeze them for a couple hours and slice. One of the slabs is going to served with french toast for my wife and kids tomorrow morning.
  10. Just Food and Drink

    very appetites photo smurf!
  11. Purple Martins

    I saw on a show about a guy living on a point on a lake that had many houses on poles in the water about 20ft from shore. Maybe about 3ft above the water. All the houses were full, It was cool to watch. Easier to maintain at that height, waist deep in water.
  12. Feeding birds nuts

    I rinsed them and put them out whole.
  13. Sunflower Hearts

    Broom and shovel then Shop Vac in the spring if it's real heavy. Or leaf blower to spread out on the yard to break down if lighter. The cardinals are preferring the white millet on the ground right now 3 to 1 where I live. The other feed I am using is sunflower and safflower.
  14. Feeding birds nuts

    I did that with some stale Christmas almonds, Blue jays found them and took all off them and deposited in the crotches of nearby tree branches. The nuts weren't out long, then they were gone.
  15. Uggh, Lug nuts

    You could use your breaker bar now and re-torque while you are at home.