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    • Rick

      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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Boar

Soars sukulant summer sausage

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ok the sauysage gods are aligned, i was abble to get some bbear and pork ground bbut was shhort a bbouyt 8 lbbs and sub stitute bbeef to make up for it. got a curleys kit, and added cjheedar jhi temp. 3 tbbsp of crshd red pep. 3 tbsp of minchjed garlic. everytjhing is melding nicely on the cooking forum. melding....nicley.......together......all thhose spices are having fun......together.......melding...... on thhe cooking forum.....so withhout any adu! feel.free to jhave.fun. jheres some presmome pics. tomorrows thhe bbig day. rieny jhowed would u smome thhe summere.? temps tjhat is.

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9 hours ago, delcecchi said:

Must be cold up there, looks like you were typing on your phone while wearing mittens...:lol:

 

Haven't you figgered out yet, the better the sausage, the better the Boarenense?? And this must be REALLY good stuff, since this new guy "Soar" is involved. :grin: :P

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10 minutes ago, RebelSS said:

 

Haven't you figgered out yet, the better the sausage, the better the Boarenense?? And this must be REALLY good stuff, since this new guy "Soar" is involved. :grin: :P

Could have just been going for alliteration or something. Going all poetic on us.  I'm still thinking mittens...

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Boar? Naa, he's not the poetic type. Can you imagine?  "Ohh, twoo bee or nutT to bbbe, that isss tha qwestunn...."  :grin:  Best to leave him to the sausage.

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Lookin Good Soar :grin:.  Start out with a low temp like 135 and work your way up to 180 to finish it off.  The lower temps so you get the good color and smoke absorption and when that is achieved crank it up to 180 to get the sausage to 160 which is the safe temp for ground meats.    With summer sausage in the smoker the larger the casing the longer it will take so adjust your time for that.  good luck.

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OK, I gave you a like.  What more do you want? 

PS anyone ever make classic fermented sausage, old school? 

And apparently no one needs ebooks about sausage and smoming and all that.

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niceley marbled little cheese but not to much, wish i woulda added two moretbsp of crushed red pepper. next time.  Im very happey with it. its delicious. Ive about 3 lbs left over from stuffing, dont think it took away from the seasoning. like thin it out. true test will be after a night in the fridge.

Edited by Boar

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