u/Prairie-Peppers

I've been gifted some ground whitetail venison and plan to make a chili, but I've been trying to focus more on supporting as close to home as I can this year and want to use a SK based stout in place of my usual Guinness.

I'm aware of the nitro Irish stout out of District, and the Black Bridge milk stout, but I'm curious to hear about lesser known options that you think might be slept on. Thanks!

I'm a pepper grower with a pepper selling side hustle in southern Saskatchewan, so I have several grow tents and controllers for light timing, temp, & humidity.

I've had the idea for the last couple years to try to source and grow wasabi root, since I've never had the real thing. I've done some research on it and know it's a multi-year process, but I'm curious to hear about anyone's actual experiences when it comes to reliable sources, unexpected setbacks/surprises, and whether you thought it was overall worth it.

I have a few friends willing to buy some off me, I'd be growing a small amount to serve maybe 6 people while fresh, which would probably be 4 roots as two couples would split one between each partner, one friend would want a whole one, and I'd want a whole one.

I'm getting pretty tired of trying to balance my jerky slices on the wide metal racks that are in my vertical smoker (or bending it over the wire and having C shaped jerky), and I'm wanting to find something I can put on top of them that will still allow airflow while properly supporting the meat.

My Excalibur dehydrator trays are far too big (and I don't want to coat them in smoke) ideally I want something with spacing like them or a bit thinner that I can just cut down to size.

Any recommendations or other solution suggestions would be appreciated!

EDIT: Can't put pictures in post bodies on this sub, but here's a post I made showing the spacing of my smoker rack to give a better idea of what I'm working with. https://www.reddit.com/r/smoking/comments/1qnyr5s/over_the_top_venison_chili/

I've dry brined plenty of steaks for 24 hours, and usually it leads to a very bright red and dry/gummy surface, but occasionally it gets the signature brown oxidized look instead and I'm curious why.

I do them all the same, kosher salt and garlic powder generously sprinkled on the surface, then placed uncovered on a rack in the fridge over a bowl.

I've seen it happen with both frozen and fresh cuts, and I open the fridge pretty often on a daily basis so I don't think it's that. Just wondering if anyone else experiences this and could offer some insight. Thanks!

I've noticed lately that every time I try to upload a photo from my phone to something like an instagram story or reddit, it appears desaturated and low contrast once it loads in. I've only ever seen that before with photos in the wrong colour profile, but as much as I look I can't see any way to view or change the profile in the camera/photos apps.

Anyone else experiencing this or know the reason/solution?