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Haha! Trust me the mustard is the secret!!! I even ask for it when I eat B&G at restaurants. Well.....I’m getting ready to do some beef jerky in a few weeks....so there’s another!!

Biscuits and gravy this morning using my own, made from scratch pork sausage. Two cage free farm fresh over easy eggs on top. Yes, that’s mustard and hot sauce you see.

Very well run Brandon. Look forward to you running this all the time. 😄

Just some brined and smoked breasts to chew on for the week.

Short story and a 2008 Bolivar Short Bolivar.

Yes....and these are just the pics I remembered to take 😵

All last night.....head hurts a tad.

Honestly I’m not a huge fan, it’s fine, but Early Times BiB kills Dickel BiB

I have my controller set to keep temp at 77°. It generally stays at +/- 2°. I’ve found that gets the most active fermentation.