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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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Just realized that I had a brain fert on the canadian bacon I made. brined it for 10 days in pops brine recipe but I forgot to put a T of the cure in. I have already eaten about a 3 inch chunk. The rest has been in the freezer for a week. Is it a big gamble to eat it?? 

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Just curious - how was the taste and the texture?  I assume it was more gray than pink?  Did it taste the same otherwise?? Cooking to the right temp should kill the bad guys, but Iearned that you don't taste the bad guys.  The bacteria that lead to spoilage likely won't make you sick but those are the ones that make the food taste rancid or give it an off texture.  I would think that your finished product would taste a little weird. But hey, they dry and wet age beef for weeks and that's supposed to make it better.  So who knows.

 

I personally would not eat it, but that's just me.

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If we don't hear from you for awhile we will know why....   lol   Maybe shouldn't joke about that though.  I would be a little nervous but it was in the frig the whole time so with the salts and sugars it may be like our fore fathers did it.  

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You are cooking it before you eat it right? I've only heard people using Cure when using dehydrators or may be for jerky when using burger. I have never used the stuff but don't like or make dehydrated jerky.

 

Seem to still be alive! :lol:

184405201.jpg

Edited by leech~~

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took up to 153 in smoker.  I like it cold and fried. Have only eaten it cold so far from this one. 

 

Found  this on a brining site.

If you don’t have or don’t want to use curing salt containing sodium nitrite, you can brine meats without it. Without curing salt that contains sodium nitrite, the color of the cured meat will be gray rather than pink and the flavor is less sweet with a more pronounced “pickle” flavor. It turns out more like seasoned roast meat, than a cured meat.

 

It's nice and pink just like the others I have done, maybe the pickling salt somewhat cured it. who knows

 

 

 

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21 minutes ago, eyeguy 54 said:

took up to 153 in smoker.  I like it cold and fried. Have only eaten it cold so far from this one. 

 

Found  this on a brining site.

If you don’t have or don’t want to use curing salt containing sodium nitrite, you can brine meats without it. Without curing salt that contains sodium nitrite, the color of the cured meat will be gray rather than pink and the flavor is less sweet with a more pronounced “pickle” flavor. It turns out more like seasoned roast meat, than a cured meat.

 

It's nice and pink just like the others I have done, maybe the pickling salt somewhat cured it. who knows

 

 

 

 

Ok I'll save you from dying. Where can i pick it up?  :)

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1 hour ago, leech~~ said:

 

Ok I'll save you from dying. Where can i pick it up?  :)

i'll come hell ya leech!!!!!!!!!!!

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8 minutes ago, eyeguy 54 said:

1 green piece for leech and 3 for smurfy ...   he'll be toast

add a little cheese with that Canadian bacon and toast and I,m living the dream!!!!!!!:grin:

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1 hour ago, eyeguy 54 said:

leech only gets one.  I want him to suffer before he's toast. LOL 

 

might save some for panfish jim if he doesnt find us some uuuuuge crappies.  

 

 

3409_green-eggs-and-ham.gif

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  • Your Responses - Share & Have Fun :)

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