A few days ago, I took a pound of ground pork bought at a local grocery store and added a half teaspoon each of table salt, black pepper, garlic salt, onion salt, and ground mustard.
Mixed it good, then took gobs of it and rolled them between my palms to come out about the size and shape of hot dogs. Put them in an electric smoker at 160 degrees for 3 hours.
Turned out great, and the outside crusted almost like a skin.
What's frustrating to me is my wife of 47 years absolutely refuses to eat, or even try, anything I've cooked. Her father was the ultimate picky eater, and I guess a lot rubbed off onto her.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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