I always take GG deep she puts weight on in the end. And kick your ass when you smoke it ?I cupped a top/crown with my hand as these are 2.5 - 3.5 inches thick, Dense/tight, and covered with a thick layer of trich’s. So no, I don’t have knobby little fingers....lol. Just wanted to give some perspective as to the size of these. I have 25+ of them and twice as many secondary sites as well. I’m happy with the outcome and expect a pretty good yield.
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Unfortunately whether fully ready or not she’s coming down on the 25th. Her nutrients are almost used up as Im seeing some yellowing. I’ll start hitting her every day with a gallon of water, which she’s taking that now with no complaints every other day with under 10% run off. But doing that everyday will flush everything over the next 5-6 days. I don’t wet trim. Not trimming the leaves will help ensure a slower drying time. I like to get 10-12 days at less than 68 degrees and a RH from 50-60%. I usually check them on day 6-7 and gauge from there. I don’t want to over dry, you know? By cutting her on the 25th I can get in a 10 day drying time and the first week of cure. I’m thinking 2 half gallon mason jars. I’ll just take it with us and continue the cure while in Orlando. I’m projecting a 3-4 ounce yield.I always take GG deep she puts weight on in the end. And kick your ass when you smoke it ?
Great job man! U are gonna have a happy month or two ? that is one of my favorite highs . My wife tells me all the time go smoke a joint of gg! And chill lol
Our spouses related????Great job man! U are gonna have a happy month or two ? that is one of my favorite highs . My wife tells me all the time go smoke a joint of gg! And chill lol
My brother from another Jewish mother..... I’d kill for a nice corned beef with chopped liver and coleslaw. The brisket still warm....ahhhhhh, I hadn’t thought of that in YEARS. Now it’s going to drive me nuts until I find it. No one makes good chopped liver in VIRGINIA!!!!??????Nice work man! Gonna have some full jars of dankness!
Also, just fyi, I also have a Bob Ross Deadpool mug. But I prefer my schmears of the chopped liver variety, usually on some nice pastrami on rye... and yeah, that's breakfast in my book ?
Is an amazing Jewish deli that was near me that closed after a hundred years I was heartbroken Best pastrami and corned beef aroundMy brother from another Jewish mother..... I’d kill for a nice corned beef with chopped liver and coleslaw. The brisket still warm....ahhhhhh, I hadn’t thought of that in YEARS. Now it’s going to drive me nuts until I find it. No one makes good chopped liver in VIRGINIA!!!!??????
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Yeah we had a “New York Deli” here that served Salami and Eggs and made the best Sailor sandwich. It was bought by a hipster couple and now SUCKS... same name, NOT the same food. I feel your pain brother.Is an amazing Jewish deli that was near me that closed after a hundred years I was heartbroken Best pastrami and corned beef around
That's such a bummer. It's strange, I know so many people who talk about missing a good pastrami or corned beef sandwiche, but those old Jewish Delis just can't stay in business. Makes me want to open one someday lol. Maybe next to a dispensary?Is an amazing Jewish deli that was near me that closed after a hundred years I was heartbroken Best pastrami and corned beef around