THE TIME HAS COME

Mike Stoklasa's Worst Fan Shirt $21.68

It's All Fucked Shirt $22.14

Mike Stoklasa's Worst Fan Shirt $21.68

  1. 1 month ago
    Anonymous

    wait there, let me dig out my yu gi oh deck

  2. 1 month ago
    Anonymous

    The time has come and so have i..

    • 1 month ago
      Anonymous

      is that a garloid cocoon ?

    • 1 month ago
      Anonymous

      thred theme: https://www.youtube.com/watch?v=cLBAFJWbd30

    • 1 month ago
      Anonymous

      I was waiting for this day, 'tis was a nice thread.

      • 1 month ago
        Anonymous

        i gotchu bro

    • 1 month ago
      Anonymous

      Blessed be the maker and his water.

    • 1 month ago
      Anonymous

      >salt pork maker
      >fan of best dmc battle track
      i kneel

  3. 1 month ago
    Anonymous

    Frick jannies, for once we have something interesting you can't even pin it.

  4. 1 month ago
    Anonymous

    unsheathe your meat please

  5. 1 month ago
    Anonymous

    ARE.

    • 1 month ago
      Anonymous

      bro you’re edging me way too hard rn bro

    • 1 month ago
      Anonymous

      YOU.

      • 1 month ago
        Anonymous

        READY.

        • 1 month ago
          Anonymous

          TO.

          • 1 month ago
            Anonymous

            RUMBLE?!?

  6. 1 month ago
    Anonymous

    >THE TIME HAS COME
    the Walrus said.

  7. 1 month ago
    Anonymous

    we eatin' good tonit lads

    perfect for me i like it on the drier side

    • 1 month ago
      Anonymous

      Loomks good

    • 1 month ago
      Anonymous

      Good job, you made space jerky.

    • 1 month ago
      Anonymous

      If taste half as good as it looks i would eat that whole thing in one sitting.

      • 1 month ago
        Anonymous

        almost ate half already

        • 1 month ago
          Anonymous

          Not bad. If you wanted to take it one step further you could vacuum seal it, and let it sit even longer in the fridge. It won't lose any more moisture that way, but the moisture thats still in it will equalize giving it a more consistent texture, and develop a little more flavor.

          • 1 month ago
            Anonymous

            pls don't

            vacuum sealing cured meats causes them to soften and lose flavour. Texture becomes more consistent, but in a bad way

            T. biltong merchant

        • 1 month ago
          Anonymous

          Not bad. If you wanted to take it one step further you could vacuum seal it, and let it sit even longer in the fridge. It won't lose any more moisture that way, but the moisture thats still in it will equalize giving it a more consistent texture, and develop a little more flavor.

          Also, after closer inspection of your image, it appears you have a small amount of some darker grayish molds developing. Not a huge deal, but you'll want to scrub that off with some red wine, or some vinegar to kill it. White mold is good, it helps protect the meat while it cures, but darker green, and gray mold is something to be aware of, and try to mitigate.

          • 1 month ago
            Anonymous

            OP already ate it, will he died?

            • 1 month ago
              Anonymous

              It's too late, the mold has already taken hold.

        • 1 month ago
          Anonymous

          Great looking texture on that, is it a nice dense but smooth chew?

    • 1 month ago
      Anonymous

      Frickin based. Does anyone have a link to the other thread?

    • 1 month ago
      Anonymous

      https://i.imgur.com/lzdWU9Y.jpg

      almost ate half already

      based

    • 1 month ago
      Anonymous

      Nice.

    • 1 month ago
      Anonymous

      Holy shit that looks like bonito bricks that Japs shave flakes off of. That looks dry AF.

    • 1 month ago
      Anonymous

      you made biotite!

  8. 1 month ago
    Anonymous

    Congratulations OP

  9. 1 month ago
    Anonymous

    lonzino?

  10. 1 month ago
    Anonymous

    OP I have one of these I didn't know what to do with. Just dump it in salt ye?

    • 1 month ago
      Anonymous

      (me)
      Whoops I checked your old thread, I'll follow your instructions.

  11. 1 month ago
    Anonymous

    oh shit the salted tenderloin i bet you feel honoured that i remembered your post huh op

  12. 1 month ago
    Anonymous

    I’m ready

  13. 1 month ago
    Anonymous

    I wish cured meat wasn't so pricey. It's my favourite

    • 1 month ago
      Anonymous

      make it yourself like OP

  14. 1 month ago
    Anonymous

    i've made tenderloin as well and also duck breast. what other cuts would be good to cure and dry, that don't require any special equipment and too much time?

    • 1 month ago
      Anonymous

      Ever tried chicken tendies?

  15. 1 month ago
    Anonymous

    I hope it works OP

    • 1 month ago
      Anonymous

      Godspeed anon. Report back when you taste it.

  16. 1 month ago
    Anonymous

    Bros I'm scared. Mine isn't salty enough. It seems to have dried alright. Am I gonna get parasites??

    • 1 month ago
      Anonymous

      please fricking respond

      • 1 month ago
        Anonymous

        >parasites
        like the movie?

    • 1 month ago
      Anonymous

      the salty taste does not care at the end. it's the smell. does it smell like rotten meat, don't eat it. if it smells fine, you're fine

      • 1 month ago
        Anonymous

        what if i cant smell

        • 1 month ago
          Anonymous

          ask your mom to smell it

  17. 1 month ago
    Anonymous

    can I have little a salami?

  18. 1 month ago
    Anonymous

    Dang I shoulda started when you started then i’d be eating that rn

  19. 1 month ago
    Anonymous

    enjoy your cysticercosis

    • 1 month ago
      Anonymous

      the osmotic pressure of the salt kills the tapeworm

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