MKader17

Poison Ivy was part of the worst time of my life last year. I got poison ivy and then started the Steroids (which screw me up) and then my body must have been fighting another medication I was taking successfully, but once I got poison ivy it had to fight it. Once the Ivy rash went away I got a completely different rash. Dermatologist put me on more steroids. I seriously thought I was going to die a few times. I was getting chest pains and headaches all the time. I ended up being out for a week and half from work then flew to my best friends wedding while getting over it (wasn't going to miss it). Then the new rash sprung up as we were coming back and I was out of work for another week. Then had a work trip the week after. I was so weak from it all that I would go back to my hotel room during the day and take a nap in addition to getting at least 8 hours a night. Throw that on top of some depression (I can understand in hind sight) because I lost my mom last year. I had some blood work done at some point and my testosterone levels were like an 80 year old man. Luckily in the last year I have been able to double that back up but I'm still not at the levels I could be for my age. Needless to say, I have been freaked out about getting poison ivy this year. It makes me sick to my stomach to see it.

Felt damn good to get out on the ATV. Rode with a 400ex, Z400 and Rubicon. My hands are sore and may develop some blisters. Now to see if I end up with poison ivy.

But for now I have some ATV riding to do....

Currently running through "Using External Code in LabView". I think it's going to help me get my foot in the door.

Got to play the hand you are dealt!

My lack of coding knowledge is kicking my ass right now. I am doing a project that uses BACnet. We want to incorporate BACnet into LabView so that we can use our own controller to talk to our system. This guy has written all the c-code required for such a project (bacnet-stack-0.8.2). I know that labView can call code via a DLL, but I have no understanding of how to make it all happen. Getting Microsoft Visual Studio here at work to hopefully start moving along a little further

Costco is at least 1:20 min away. There are 2 meat markets within 40 min. Though I'm not saying they specialize in prime beef, but it is easy to know where they come from There is actually a guy in N OK that raises prime (potentially wagyu) beef, but the majority of his sales are actually overseas.

They don't understand it for people either so that makes a bit of sense.Key to every diet is simple. Keep it natural and well rounded. The rest are details that shouldn't be discussed anywhere near as much as they are. I know I don't. My favorite beef has come from a butcher that has grass fed grain finished cows. The meat I get is frozen once. The marbling isn't great but its way tastier than anything I can get from Walmart. My general rule is I try to get stuff that isn't from industrial feed lots. Mostly because I like to help small business when it meabs better quality.

So your saying cows should eat other animals.

I'll be hunting on land that grows food for dairy cows. Can't get much yummier than that.Grass? Just like grass makes SHITTY tasting beef it also sucks for milk production.Grass fed makes the good fats. Lean and tender.

I'll be hunting on land that grows food for dairy cows. Can't get much yummier than that.Grass?

A guy at work is letting me borrow a battery from his motorcycle for my ATV ride tomorrow. It turns out his battery is the exact cross reference to my ATV's battery, but his is a feather weight battery. The battery has 2x the power and weighs 3 lbs instead of 10 like my normal battery. I added that sweet custom spacer to hold it down a bit better.

It blows myind that animals can survive those crazy ass winters outside.

Small??? Your deer are HUUGGE compared to Texas white tail (excluding South Texas)

http://Kadersmeter.duckdns.org Have a brisket on for tomorrow evening. It's a 8lb'er after a full trim. Small cows make tender meat (at least that is what I tell myself)

Man my brain is all football right now. Excited for Fantasy Football, College, NFL, Flag Football. I've been thinking up some plays even

Seasoning? Pepper and curing salt I believe

That's great 23"

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.

*Goes to find a flexible tape measure.

Man has evolved into such a civilized being. We used to be so archaic with our dick measuring contests, but now we measure our thighs. Progress...

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

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

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.