///M5

It's disgusting. It is the Budweiser of meats.

One of those things I eat

Spam, spam, spam, spam, liver, spam.

I'm betting on the NFC Central. Have Eddie Lacy & Adrian Peterson in my dynasty league.

Depends.. No less then minimum wage,also there pay is adjusted if the are eligible for benefits considering they are legal of course..And I take in consideration if they are worth a shit or just a extra mouth to feed.I meant good help, like the kind you can hire on a farm and KNOW they will show up.Ain't got to worry about them showing up if you don't let them leave.You are showing huge experience in running stuff like this, nice.

Loser. That is a shit ton of posts!!

Depends.. No less then minimum wage,also there pay is adjusted if the are eligible for benefits considering they are legal of course..And I take in consideration if they are worth a shit or just a extra mouth to feed. I meant good help, like the kind you can hire on a farm and KNOW they will show up.

/\ ie built in low pass

And I don't mean your tranny lovers

What do you pay hired hands in those parts?

we call tasty calves veal

Very expensive hobby today. I used to do that and sell all the goodies involved. Lots of maintenance Involved? There can be, just depends on how committed you are to doing it properly. I just really want a basic setup big enough for a couple of jelly fish and a few sea monkeys is it. Maybe a little wiggle room for future upgrades. If you have jelly fish, that is all you have. Very nice, but get boring quick.I would suggest you do some home work before you start thinking you know what you want. At one point I had close to 18k in my reef set up. I don't think I would have enough time if there is a lot involved.The Koi's outside "I think 10" now just get water added every now and then food threw in the pond once a day. And that is actually hard to find the time for atm.Sounds like you need a farm so you can pass the time

Mike doesn't do homework

Another reason why it will be nice to move back near home. The FIL has a "smoke house" that they do all their meat processing in, including a good size grinder and the stuff to make sausage. It's always good but surprises me. We make dried deer/pork sausage and normally it's just make sausage and hang it in the smoke house with a small fire to smoke it and then leave it hanging for a few days in the cold. Seems crazy to me that's all that is needed. To me it is like beef jerky on steroids. I want some.I assume you are using ground meat. How do you hold it together? Casings I assume small diameter ones? Not what I consider small diameter. It's close to an inch diameter when fresh Do you heat it up to eat? Nope, The only "heat" I can think of that is applied is smoke. but it's a 12 x 10 room and there is a small fire in a garbage can to smoke the room. After that it's left in the room (during dry, cool conditions) for 1 - 2 weeks. This is what is looks like after vacuum sealing. don't need heat with enough smoke I was just wondering what style product it is. I love me some meat sticks

he obviously used duck measuring techniques to get a bloated value

Using more descriptive terms than horrible will help find a solution although I bet the gains are way too hot as well

measured with a yard stuck and all four sides

I swear you're the best troll the internet has EVER seen.Mike is really some dude in a country that used to be Russia and is planted here to disrupt our capitalistic economy.Terrorism via trolling. He's actually Kim jong Un.J wait...if he doesn't poop...

The only thing a pic will do is further confirm your confusion. Stop talking, stop taking pictures and just go measure. It'll shut you up quick.

No. I don't want to see the pic. That toothpick isn't anywhere near 30" though.

Another reason why it will be nice to move back near home. The FIL has a "smoke house" that they do all their meat processing in, including a good size grinder and the stuff to make sausage. It's always good but surprises me. We make dried deer/pork sausage and normally it's just make sausage and hang it in the smoke house with a small fire to smoke it and then leave it hanging for a few days in the cold. Seems crazy to me that's all that is needed. To me it is like beef jerky on steroids. I want some. I assume you are using ground meat. How do you hold it together? CasingsI assume small diameter ones? Not what I consider small diameter. It's close to an inch diameter when fresh Do you heat it up to eat?

I see a shit stain. Umm, the pic was supposed to have the measuring tape. Obviously you know you were WAY off, lol.

He said inches, not cm. Lol

yea..yea.. just realized you lost the bet, eh

It is REALLY easy to measure.