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      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .

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My best jerky yet

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I started making jerky about a month ago with various results but none all that great. Just the other day I realized what the problem was. On the back of most jerky mixes the directions say to dry for 1, 2, 3, or 4 hours. I borrowed my neighbors smoker last weekend and smoked hamburger jerky for 24 hours with a temp between 140-160.

The results:

1. Nobody can believe it started as hamburger. The jerky has a tough and chewy consistency as jerky should.

2. The juices pour out of your mouth while eating.

The jerky is also very dry so I am hoping it will keep on the counter longer also. I've made 32lbs this way now and all have turned out excellent.

Just thought I'd share...

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Anyone have any good recipe's that they like for making homemade deer jerky. I usually grind my meat and then use a jerky shooter. Always looking for a new recipe to try.

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What we do is go around to different meat markets and try there jerky. When you find one that you like most of them will sell you there seaoning in bulk.

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I just made my first batch using a shooter with ground venison. I tried the High Mountain cracked pepper & garlic.

It turned out fanastic. As previously stated the dry time makes a difference. The dehydrator said 5 hours. I went 8 which was perfect.

I am preparing a batch of burbon barbeque now. Can't wait to try it.

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I like using slices of whole meat with High Mountain Pepper Blend. I would slice the meat when it was still some what frozen because it was easier to control the thickness. Season both sides and cure for at least 24 hours but I liked 48. I would then dry them in my charcoal smoker with a charcoal fire with hickory chips in tin foil on top of the coals. At about 1 1/2 hours pull the racks and flip the meat and swap shelves and wait another 1 1/2 hours and check to see if they are done to your liking. I would then let them sit out and air dry till they were dry enough on both sides. The pepper/hickory /charcoal taste is awesome and most that tried it thought it was beef jerky.

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  • Your Responses - Share & Have Fun :)

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