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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 .
eyeguy 54

Canadian Bacon

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Used Pops Brine that RH shared in the past. So good!  When I do a whole loin cut into 2 pieces in the 5 gallon bucket, I just double this recipe.  Or times 1.5 if I use 1 1/2 gallons water. Only takes 2 1/2  to 3 hours to get it to 150. 

 

Pop's Brine

1 gallon of cold water

3/4 cup Kosher salt

1/2 cup white sugar

1/2 cup brown sugar

3 big T of mollases

1 T of cure#1

Mix all of this up well till all of the ingredients are dissolved.  Put the half of boneless pork loin [around 5 to 6 pounds] in the brine and leave it in the fridge for 9 to 10 days.  Make sure you use a  glass or plastic container.  Also make sure the meat is submerged.  I fill a gallon zip lock bag half full of water and put it on top of the loin and that sinks the loin well.  After the 9 to 10 days take the loin out and rinse it with cold water.  Pat it dry and put it uncovered back in the fridge to dry and set overnight.  Next day is smoking time.  I set my smoker at 225 deg.  fill the chip tray with cherry wood.  Keep adding chips in the smoker tray until you get that nice gold color.  Then stop adding chips and let the loin continue without smoke until the internal temp is 150 deg.  Then take it out of the smoker and set it on the kitchen counter to cool off.  I usually put a foil tent on it.  Once it cools down, put it in the fridge until the next day.  Don't get tempted into cutting into it.  It will be hard to do, but leave it in the fridge overnight. 

 

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10 hours ago, delcecchi said:

Just have to look.  I believe he has shaken the dust of hso from his sandals.

  Yep. He's still posting lots of good stuff.

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