Crude 1 night bike

[karl]

Did not go as planned and just rolled with it.

Nothing is square or even. It's got character. Evan williams and impatience led the way.

The hazard fraught pipe folder did exactly that. Long as the forks, motor, and rear wheel's straight, she'll be right.

Needed something tall enough for a test bed. Now I can try out my modified gx200.

Or fit a proper v-twin

Also cut a truck n half today, fun stuff

 

[karl]

Jerky is done!

 

[Budget GoKart]

Epiiiiiiic! I wish i could just whip it out and glue stuff together like you do

 

[Functional Artist]

Lookin' good!

Maybe she'd be more square & even
...with less Evan Williams
...& more patience

 

[madprofessor]

Bob Boyd half-ruined a bootload of venison experimenting with a fast-dry version of his jerky in the oven, said the temperature wasn't right.
I see you've got a big racking setup, what's your recipe call for in the air-dry time, is there a fan or no fan, and the temperature setting? Bob passed before he could pass what he did know to me.

 

[karl]

Epiiiiiiic! I wish i could just whip it out and glue stuff together like you do

I hope ill be! Welders are just like a hot glue gun, for metal
Thanks!

Lookin' good!

Just don't look too close

Maybe she'd be more square & even

It that how it works?

Bob Boyd half-ruined a bootload of venison experimenting with a fast-dry version of his jerky in the oven, said the temperature wasn't right.
I see you've got a big racking setup, what's your recipe call for in the air-dry time, is there a fan or no fan, and the temperature setting? Bob passed before he could pass what he did know to me.

Sorry to hear, Im kinda new to this. Ive seen videos of people do it in the oven, propping the door open with an oven mitt
for airflow. Seems kinda finicky.

So I picked up a purpose built dehydrator. Recipe book included calls for 5 hours @ 165 degrees , the highest temp it goes.
The fan in back of the unit provides constant airflow.

Cut up the beef, marinate for 12 hours in half Worcestershire , half soy sauce, dab of honey, and 1/2 teaspoon curing salt per 2lbs beef.
Throw it in the unit, 5hrs later ready to eat. Oh boy is it addictive.

Got a hand from terry, going all crude and such, hopefully tonight ill whip up some drag bars.

 

[karl]

Just gots to cut down a rim to use the center section/ bearings for the forks to pivot on.

I prefer bearings or at least bushings in the yoke.

My neighbor probably does not prefer the chop box running at 10pm so that's a wrap for tonight

 

[Bansil]

You need moar land very fun build!!!

 

[madprofessor]

Thanks for the recipe tips, actually sounds a little like what Bob did. He just didn't have a fan, and kept putting his hand inside the oven to "feel" if it was right. He didn't have a fan though.
Free electricity (with the rent) where I live, so I'll be setting up a little fan blowing into the partially open door gap to keep it from ever getting hot. See what breakfast I've got the next morning when I wake up, hopefully some round steak that actually has a good reason to be chewy.
Is that a homemade turbocharger I see sitting in that frame?

 

[madprofessor]

Check out the ingredients in the link below, it sounds almost exactly (by ratio at least) like what you said. What's interesting and the part I"ve been the most curious about is the salt. None in the recipe like yours, apparently it's dependent on the salty soy sauce for it. I'm sure it helps draw the moisture to the surface where it can be evaporated away.
Homemade Beef Jerky | Allrecipes
BTW: What is "curing salt"? Possibly the chunkier "Kosher Salt"? Have a 5 lb. box of that.

 

[karl]

Thanks for the recipe tips

Your welcome, hope you wake up to something tasty!

Check out the ingredients in the link below, it sounds almost exactly (by ratio at least) like what you said. What's interesting and the part I"ve been the most curious about is the salt.

Yeah that's pretty much it! I added garlic and onion power to mine as well.

The " curing salt" is not required, I have made it without, but if your keeping it for a few days plus, it's a good idea.

Im no expert, but this is what I used. Can confirm, adds that pink color. Not just plain salt, had to order it in.

Prague powder #1 used in meat processing. It generates a pinkish shade on the meat and extends its shelf life. It is made mostly of salt. Salt acts as a preservative through a process called osmosis, where the water within a cell is drawn out through the cell walls. Food spoilage and food poisoning are caused by single-celled organisms called bacteria. Salt pulls out the water from within the bacteria cells, killing them. Sugar does the same thing, which is why foods with high amounts of salt or sugar are among those that often don't require refrigeration. A special property of Prague powder #1 is that it prevents the growth of the deadly Clostridium botulinum bacteria, which causes botulism.


Its second ingredient, sodium nitrite, is a natural compound prevalent in soil and found in vegetables such as carrots and spinach (nitrogen is 78 percent of our atmosphere). Sodium nitrite is known to prevent the growth of bacteria. Combined, table salt mixed with sodium nitrite forms a highly effective food preservative, which also has antimicrobial properties.


Prague powder got its name since the process of adding sodium nitrite to meat for the purpose of curing it was first developed in Prague when it was part of the Habsburg Empire.

Is that a homemade turbocharger I see sitting in that frame?

Well, an off the shelf RHB31 turbocharger from Kei cars on a GX200. I did make the manifolds and swapped the cyl head with a vertical shaft version of the gx series, hence the flipped ports.

 

[Bansil]

Prague #1 & #2 both have their places, make sure to read what they are for!!!! They can be very bad for you
The pink was put in it so it didn't look like salt, it actually loses the pink after opening it. We make lots of Canadian bacon and sausage.

 

[madprofessor]

Checked out Prague #1, Kosher, Sea, and table salts. Too goofy to risk accidentally over-using Prague which would be bad for folks. Table salt's twice as salty as coarse salts, too goofy to risk that too and ruin something. Kosher dissolves faster and is only a little less salty than Sea salt, and Sea is more expensive.
Going to use my Kosher salt for anything that requires dissolving it, such as brines, marinades, boiling pastas, etc. Thanks for pointers, all.
Pretty impressive that you ran all that rigid piping from turbocharger all the way around to intake. Is there any soft components I can't see that would dampen vibration to the plumbing? I can see the unit's fairly close-coupled rigid to exhaust.

 

[madprofessor]

Found what I've been looking for, Alton Brown did it. Check the link below, an interesting read. Making beef jerky without using any heat............
Beef Jerky Recipe | Alton Brown | Food Network
Yes, this is a gokart forum, and jerky and methanol don't mix. Burns lousy and tastes awful.

 

[Budget GoKart]

i cant wait to see this bike and engine combo a vtwin turbo would mean battery and lights street legal sketch bike anyone?

 

[madprofessor]

So there's pics of 2 different engines sitting in the frame. Which will it be, the V-twin or the turbo single getting mounted in that frame?
The turbo has a normal looking carb with a butterfly inside the intake side and is mounted on the turbocharger, but what's that on the intake plumbing of the V-twin?
There's an open butterfly there, but it doesn't look like there's enough there to make a carburetor. Is that just basically a throttle body that's waiting on some more parts?

 

[karl]

Found what I've been looking for, Alton Brown did it. Check the link below, an interesting read. Making beef jerky without using any heat............

Very interesting! Thanks for sharing.

Pretty impressive that you ran all that rigid piping from turbocharger all the way around to intake. Is there any soft components I can't see that would dampen vibration to the plumbing? I can see the unit's fairly close-coupled rigid to exhaust.

Nah it's all solid, more or less an experiment at this point. Supposedly a plenum is required for 1-2 cyl motors
to make meaningful boost with a turbocharger, few folks got real heated bout that. My twin does not contain one and ran 10psi and ripped.
I shelved the motor cause it just shreds the yard, and is hard to control in a drift. Also I like making the 4 mile round trip to my parent's house to
tear up their yard and return, without worrying about EGT's and breakdowns. So I threw a hopped up N/A motor on it.

So there's pics of 2 different engines sitting in the frame. Which will it be, the V-twin or the turbo single getting mounted in that frame?

The twin pictured is a junkyard motor, well they all are, but not gone thru yet. Was the least buried , for mock up.
Need to pick up another turbo for the , well turbo motor.

i cant wait to see this bike and engine combo a vtwin turbo would mean battery and lights street legal sketch bike anyone?

Trust me, ive been thinking about it, the N/A motor is overkill, but who else can say , "ive got a turbo v-twin minibike"

 

[karl]

So much for being a 1 night built. Too many projects, 1 day off a week.

Front end done, gonna need a 5in rear rim to tie this up.
Overkill bearings on fork with grease fitting + grease-able front rim.

 

[Dingocat]

Look like bearings that would be in a zero turn wheel. That what they came out of?

 

[Functional Artist]

Nice fab work

But, I don't think them is bearings (either)
...those are low speed bushings (for like a riding lawn mower)

They'll probably work (for a while)
...but, you will probably need to get some real bearings (eventually)

* Just keep 'em heavily greased 'till then