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  1. Czech stop and little Czech Bakery is the same place and their kolaches are overpriced machine manufactured products. The best place in west is Oak street bakey still made the way grandma did.
  2. Going to look at a westendorf WL42 loader. I have not been able to find any information on mounting brackets for a westendorf WL42 loader. The seller is saying that westendorf uses a universal mouting bracket that works on all makes of tractors. This has not been my experience with other brands of loaders can someone confirm if the westendorf used a universal mounting bracket.
  3. Ih78


    It runs but will not move in 1 & 2 gear and the clutch is weak
  4. Ih78


    There is a 856 close by that I have asked about several times and the owner has never been interested in letting it go. This morning I seen the guy at the feed store and he is ready to sale the 856 and wants me to think about it and make an offer. He said the clutch is weak and it will not move in 1 & 2 gear. What would cause it not to move in 1&2 gear? What would be a fair offer for this? It is in the south and has been outside all its life.
  5. No experience with these models but a local yard has a salvage 4568 listed with a 3pt
  6. Here is what I use usually make jerky in the smokehouse Jerky Seasoning Makes 5 Lbs mix Pounds Ounces Salt 3.13 50.00 62.50% Garlic 0.26 4.2 5.25% Black Pepper 1.43 22.80 28.50% Onion Powder 0.06 1.00 1.25% Brown Sugar 0.10 1.6 2.00% Meat Tenderizer 0.04 0.60 0.75% 5.0 80.20 100% Directions Remove all fat from Surface of Meat. Cut meat in to 1/4" strips approximately 3" or whatever length you desire. Take a rectangle square pan and sprinkle the rub on the pan until you cover the bottom. Next place a layer of meat in the pan. Sprinkle more rub on top until everything is thoroughly coated. Now continue to place layers until you run out of meat. Always cover the last layer with the rub mixture. Cover the top with foil and place in the refrigerator for 24-36 hours. Smokehouse Place in the smoke house on racks at about 150 degrees and smoke the product for approximately 1 hour. Continue to cook product for an additional 10 hours or until it reaches the optimum chewiness you desire. Remove and let cool and package. Dehydrator To add smoke flavor dip the meat in liquid smoke before placing it in the seasoning pan. Layer in product leaving space for air to flow in between the racks. Set dehydrator on it's hottest setting (around 155-165) and let it go for 8 hours. Check periodically for the proper chewiness. Teriyaki Flavor If you want to add some teriyaki flavor. Buy Teriyaki sauce (looks like Soy Sauce not the thick sweet version) and marinate the meat in it for about 45 minutes before you do the rub.
  7. Ih78

    Ford F250

    What kind of fuel mileage is everyone seeing with their F250 with 6.2 gas or 6.7 diesel? Has anyone experienced mechanical failure with either engine?
  8. Don't know if you have this one
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