MacGyver

I bet that reloader is no longer in business…

Ask the seller in the thread to PM you.

That’s a good looking knife!

Metro’s emergency alert system seems to work. We were getting warnings for about three hours. My poor dog decided that whatever the weather risk was - that was surely better than the noise all those phones were making. She checked herself out of the safe space and went and hid in her crate.

That’s right. Sugar can be used in a lot of instances - but salt is what really does the trick. Another note - this is advice for unprocessed cuts of meat. If you look at the package and it says, “this product may contain up to 10% solution for moisture” the processor has already ruined it. Not need to screw with it trying to make it more palatable.

A good brine will make a potentially tough piece of meat a lot juicier. It will take a good piece of meat and make it even more flavorful. They basic principle is that they help the meat retain moisture by osmosis, denaturing, and surface dehydration. That's a lot - so if you remember high school biology - you'll remember that salt water moves from areas of higher concentration to areas of lower concentration. So, since the cells in the meat have a lower concentration of salt than the mixture - they draw that moisture in. This is one of the key reasons that the same wet brine in your recipe will make your Thanksgiving turkey way juicier. That meat is drawing the moisture in from the mixture. Second - it denatures or unravels some of the proteins that hold some of the muscle fibers together. This helps to make a tough cut much more tender. Last, some of the cells on the outside of the meat will actually absorb so much saltwater that they swell until they explode - thus drying out the surface. Even though it sounds like something you might not want - you can use this to your advantage because it locks some of the moisture in and keeps it from escaping. Thus, patting a brined meat dry and then searing it really well will give you a great crust - and lock in a ton of moisture. That same brine recipe in your post would work great on poultry - especially turkey that can be quite dry. It'll also improve a chuck roast. Think of the roasts you've had cooked in a crock pot that were just dry. Brine it, pat it dry, and sear it before putting it in the crock pot and you'll have an exponentially better piece of meat to go with those potatoes and carrots and onions. As to dry brining - I love to generously rub a good steak down with kosher salt and leave it uncovered in the refrigerator for a few days. The salt is going to draw moisture out - and that will help produce a great crust. Truth be told - I dry brine as opposed to wet brining most of the time. My preferred mix before putting a piece of meat on the smoker is half and half salt and sugar - maybe with a little teriyaki sauce if it's a piece of salmon. On fish, I generally give it a good rinse before putting it on the smoker. Here's a great explainer: https://www.seriouseats.com/how-to-dry-brine

A good brine - dry or wet - will improve just about any piece of meat. That sounds great.

There is no one as special as a grandparent that loves you. I’m so sorry for your loss.

I was just thinking about that the other day. There are some folks I really miss.

Oh. Agreed. Just seems like the one in Memphis was a complete dud. i think the group organizing it would like it to be a way bigger deal than it actually seems to be.

I think we may be to the point that it’s gotten more attention here than just about anywhere else.

Imagine if Ernst Blofeld had access to Ketamine.

It really comes down to how you personally use a knife in the field and what else you've got in your kit. The saw on the back performs about like the saw on any survival knife - they're mediocre and leave you wishing you had a real saw. It'll get the job done with small stuff - but you're going to put the work in on anything over about an inch and a half. The determining factor for me is what you're going to do with the bigger stuff. A big knife should be able to do big knife jobs. That means using it for batoning through bigger stuff. I prefer a flat spine for that - because the saw will just chew up whatever you're using to baton with. I would much prefer an actual folding saw. If I want that on a knife - the classic Victorinox saw is second to none in that category. I guess as long as we're talking Glock stuff - the saw on their entrenching tool is a good pattern. It's a bit awkward to use - but I love the design of the tool overall. Overall, the Glock knives are a bargain at around $30 on the street. People stress about blade steels and what not - but for the price - it'll perform at least as well as that $15 Mora.

Hey, congratulations! That’s amazing!

That’s amazing my friend. I can’t imagine how much better you’ve got to feel. And, while you certainly don’t need validation from anyone else - but because we don’t say it nearly enough - man, I’m proud of you. That’s taken a ton of commitment.