Feathercoin daemon and wallet production version 0.17.0.2

Beef 4 Bits - Free Samples (USA Only)


  • | Tip kris_davison

    You may have a point but based on the evidence its a stretch to say its harmful.
    I agree it doesn’t sound particularly natural or appealing but to ban it on the back of public opinion over hard facts is ludicrous.

    I noticed one option they could have went with was well labeled packaging. At least then the public could make their own mind up.

    Although its a difficult thing to argue in favour of more artificial crap in our food.

    Anyway the funniest part was that the world trade organisation then allowed the USA to essentially fine the EU 115 million dollars each year in extra import duties on goods from the EU. Which does no favours to US customers or EU businesses. Politics is a funny game!


  • Regular Member | Tip RIPPEDDRAGON

    On top of all of that I have the ability to make jerky from grass fed home grown beef and I cant ship it to the UK due to these regulations even if its the best beef on the planet.


  • | Tip kris_davison

    bastards!


  • administrators | Tip MrWyrm

    Yeah, it’s a real shame. I wonder if it’s an issue that could be circumvented with licences, no doubt through huge expense to the small business.

    If you look at the EU’s rules and legislation, it’s clear that the attempt is to protect it’s own products. Everything from water bathing quality directives for holiday makers to food quality concerns for their food exports. The end result for europeans is that large corporations can’t shit in the food and the sea, so despite being a eurosceptic until we have a government that isn’t in the pockets of large business I feel the EU is the lesser of two evils.


  • administrators | Tip MrWyrm

    Oh that’s interesting. It’s not just hormones and synthetic hormones, Ractopamine (no idea what this is) and Arsenic*. Arsenic being added to animal feed to make the meat appear pinker/fresher in meat products.

    *arsenic in it’s organic form, not it’s inorganic form


  • | Tip kris_davison

    Arsenic?? OK I’m not OK with that.

    But if we can knock even one layer out of these political hierarchies I would be happy!

    Screw the EU


  • administrators | Tip MrWyrm


  • | Tip kris_davison

    Ouch


  • Regular Member | Tip RIPPEDDRAGON

    I have a batch of about 7lbs (unsmoked) Sitting in Teriyaki sauce now, I will be cutting it into strips and putting it on the smoker later today. I am looking at using a hanging method for the jerky in my smoker so I can have them vertical and save a ton of space to allow for much higher quantities to be cooked.


  • | Tip kris_davison

    Mmmmmm jerky!


  • Regular Member | Tip RIPPEDDRAGON

    So True

    [attachment=151:1 (2).jpg]

    MOAR BREWSKI

    [attachment=153:1 (9).jpg]

    Smoking Tonight!!!

    [attachment=154:1 (15).jpg]

    Testing Hanging Method, Also look at the nice big strips!

    [attachment=155:1 (16).jpg]

    Wet Chips Tonight

    [attachment=156:1 (17).jpg]


  • Regular Member | Tip RIPPEDDRAGON

    The group of hung jerky came out AMAZING!


  • Regular Member | Tip RIPPEDDRAGON

    Ill be doing another batch this week. 5 slots for free samples USA only. 900 Ftc/lb


  • Regular Member | Tip SpartanC001

    damn… wish i was in the US, looks so freakin’ good!


  • Regular Member | Tip RIPPEDDRAGON

    I recently did a longevity test on a few batches. So long as whatever marinade I use before dries up completely the beef preserves very well. I just had some that was preserved from my 2nd batch (several months old), only where I found minced garlic on the meat was a little mold (i scraped it off and ate it anyway), everything else preserved nicely.

    If I get 2 or more requests for samples in the US I will pull the smoker out of the basement and do a fresh batch. Its winter up here and the plow guy builds a snow bank where the smoker used to be.


  • | Tip mirrax

    It is strange, we have the most nodes in US but all demand is from overseas. Your product is not correlated with our network yet 🙂


  • Regular Member | Tip AmDD

    Looks pretty good, Ive always wanted to try making some.

    If you happen to make another batch this winter Id buy a pound from you!


  • Regular Member | Tip RIPPEDDRAGON

    Looks pretty good, Ive always wanted to try making some.

    If you happen to make another batch this winter Id buy a pound from you!

    I will let you know when I do, probably not till the next warm spell…trying to smoke at less than 20F can get a bit rough. Even if you are not interested in buying some when I get around to my next batch I can send you free samples.


  • Regular Member | Tip AmDD

    I will let you know when I do, probably not till the next warm spell…trying to smoke at less than 20F can get a bit rough. Even if you are not interested in buying some when I get around to my next batch I can send you free samples.

    No problem, I understand totally. Let me know! 🙂


  • Regular Member | Tip RIPPEDDRAGON

    The weather has turned to spring and its time to dig out the smoker!!! (and I didnt have shoulder reconstruction this year)

    I know @AmDD still wants some so when I see some beef thats good for smokin I will be doing a batch and posting pictures here.