Bemidji’s Mayor Jorge Prince, gave us his 2 predictions, for the #Vikings and #Lions. #SKOL #OnePride #NFL
Welcome to our Christmas show with Mayor Jorge Prince. Missed Connections, News Of The Weird, Christmas Movies Draft, Whiskeypedia
Here’s the 2nd half of BBS, with Missed Connections, News Of The Weird, Whiskeypedia, and Name Game! Plus more messing around.
Me loving Sam Darnold lately. #SKOL #Vikings
With #Christmas right around the corner, Dustin gives us his rejected #top10 #Vikings Christmas Carols! #SKOL
Welcome back to the 2nd half of the show, this week we have our #missedconnections, #NewsOfTheWeird, #WhiskeyPedia and our Name Game!
Bemidji State University Football defeated No. 10 Western Colorado University Saturday afternoon to earn the program's first trip to the NCAA Playoffs Quarterfinal round. Beavers won 20-19
Smoking Meats w/ Scott Wilson, thanks to Angie’s Acers
Scott’s back to smoking meat again and this time he’s making bacon!
Nervous at making your own bacon? Don’t be! It’s very easy to do. Start by picking out a side pork belly from your local butcher or grocery store. Once you have your side of pork, you need to cure it. There’s many different variations you can try. I loosely follow a recipe I found online but also add a couple more ingredients to it. The base recipe I use calls for:
-5 lbs pork belly
-1/4 cup sea salt, coarse ground or kosher salt (Do not use regular table salt)
-1/2 cup raw cane sugar
-1 Tbsp of black pepper
Pretty simple and basic. Where I deviate from that recipe is when I also add 1/4 cup of tender quick curing salt and 1/4 cup of brown sugar. Mix all those ingredients in a bowl. Evenly coat your side pork in the blended mixture too, bottom and all sides then place in a glass, stainless steel or plastic restaurant style pan. Don’t use an aluminum foil pan. Cover with shrink wrap and place in the fridge for 7-10 days, flipping daily (or every other day if you forgot like I have). You will notice liquid pooling in the pan as time goes, that’s normal and nothing to worry about, it will act as a brine for you.
After curing for 7-10 days, remove from the fridge and rinse the meat in the fridge to remove excess seasoning from the surface. Pat dry with a paper towel and place on a wire rack(ideally sitting in a pan) uncovered in the fridge for 24 hours to allow the outer layer of the meat to develop what is called pellicle, which is a crust layer on the outer surface of the meat. This is what the smoke will adhere to.
After that 24 hours, you’re ready to smoke it. I use Bear mountain Hickory pellets and set my pellet grill on the smoke setting (180-200 degrees) and it usually takes about 3 hours roughly to reach an internal temp of 150 on the meat. At that point, it gets pulled from the smoker and begins a 3-4 hour rest time on the counter. Once that is done, wrap it in parchment
Despite what the score was, the #Gophers crushed the #Terrapins in many ways. #NCAAMemes #SKIUMAH #RTB
When Roger Goodell is interviewing Tra Blake after the debacle with the #Vikings and the #Rams. #NFL #NFLofficiating #SKOL #WWE #WWF
