Ley lines
Pulptastic
joined 1 year ago
Doncha know
What maintenance? I had to fish broken glass out of mine once, but otherwise I’ve never had to mess with it.
I rang the doorbell, didn’t I?
Millennial/dude/midwest
The meme above is better because the front saw is facing the correct direction for stopping.
I bought one specifically for DD-WRT firmware way back when. I now rock a gigabit mesh system but that wrt lasted almost a decade before tech moved on enough for me to switch.
That’s genius. Who cares if thermodynamics wins, it weighs less on the way up so works out just fine.
Just like the example in TFA.
That sounds nice.
Who’s official site, docker? I legit have no idea where to start
Lots of suggestions for Arr. I also have a Mac and use Plex. I explored setting up the Arr suite but promptly got lost in the weeds. Is there a guide that doesn’t include “install this executable from an untrusted source” to set this up? There are Arr docker setup files available but I have no idea who made them and if they are trustworthy, I’d rather go to the source than third party.
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
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Mother doesn’t approve of that.