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Hello and welcome to the 586th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss DX Engineering teaming up with Q5 Worldwide, Insecure Boot, Linux desktop market share, evince, JS8Call and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode #585 of Linux in the Ham Shack. In this episode, the hosts review the SDR++ fork known as the "Brown" edition. Topics include installation, basic configuration, features and more. Focus is also on special features of the fork including audio filtering, KiwiSDR and WebSDR support and more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Operating QRP and QRP Radios

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Tasso

• Description

• Our recipe this week comes from the cookbook, Zydeco et pas salè (https://a.co/d/0yGdwOD)), with all the fabulous Cajun recipes, that our friend and longtime listener, Hutch (K9KJN) published.  He recently told me that I could use any of his recipes in the Recipe corner, so I opened up the cookbook today, closed my eyes and just pointed… and this is the recipe I selected!  I’m really happy I did… I love the Tasso he prepares.

• Ingredients (Tasso Meat)

• 1 5-pound pork tenderloin, sliced into ¼-inch-thick rounds

• 5 cups Worcestershire sauce

• 5 cups Tasso Seasoning (recipe below)

• Ingredients (Tasso Seasoning)

• 1 cup coarse-ground black pepper

• 1 cup kosher salt

• 1 cup cayenne powder

• 1 cup brown sugar

• 1-1/2 cups granulated garlic

• 1 tablespoon allspice

• Directions

• Marinate the sliced pork tenderloin in Worcestershire sauce overnight. Remove the meat and drain. Combine all tasso seasoning ingredients and place the tasso seasoning onto a large, flat platter and dredge the pork in the seasoning, coating both sides. Layer the pork in a large colander, covering each layer with extra seasoning. Place the colander in a large pan to catch any liquids, cover with aluminum foil and refrigerate for at least 3 days. Preheat a smoker. Remove the meat and place in the preheated smoker. Cook until the tasso reaches an internal temperature of 155 degrees. Makes about 3 pounds of Tasso Note: This makes a jerky like meat.  Very spicy, but delicious!

• Cheryl’s Mixed Drink Corner

• Face Off

• Description

• Bill brought me a lovely bottle of Huckleberry Vodka, from Bozeman Spirits (Bozeman, MT) to Hamvention.  I was encouraged, during the last Weekender, that I needed to find a recipe to share with everyone that featured the vodka.  Here is what I found (and what I found goes well with the vodka).  While I have not found this specific brand on shelves in Missouri, 360 Vodka (based out of Weston, MO) has a Huckleberry Vodka that would be quite tasty this way if you find that on your store shelves.

• Ingredients

• 2 oz Huckleberry Flavored Vodka

• 1 oz Blue Curacao

• 3 oz lemonade

• Ice

• Directions

• Add ice, Huckleberry Flavored Vodka, and blue curaçao to a shaker. Shake and strain into a glass with fresh ice. Top with lemonade.

• Russ’s Drink Corner

• Bumbu XO Rum

• Description

• Bumbu XO is truly a thing of beauty. An aged rum that is smooth, rich and complex. Created from scratch by our master distiller, our XO aged rum is matured in ex-bourbon barrels and selectively finished in white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum. This special release is distilled and aged in Panama, where we created a truly unique – and unquestionably superior – rum. Aromas of toffee, toasted oak, and vanilla give way to orange zest, peppery spice and even a hint of coffee on the palate. A wonderfully engaging rum that encourages repeat visits, Bumbu XO is perfect for traditional rum cocktails – and perhaps even better on its own, neat or with a single ice cube.

• Details

• Mashbill: 100% cane sugar

• Region: Barbados

• Proof: 80 (40% ABV)

• Color: Medium amber

• Nose: Toffee, toasted oak, vanilla, cocoa

• Taste: Orange zest, pepper, coffee, dark chocolate

• Finish: Medium length with notes of cocoa powder, molasses, sweet oak and pepper

• Price: $38 (750ml)

• Rating: 93

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Subscribers and Patreons

• Joshua Burleigh

• Mastodon

• @craigify

• @K3LOE

• Bluesky

• @taekehf

• Discord

• Bingleton Zinglewing

• Chris

• Lucas

• AJ7MRemote

• Live Chat

• Mike, K6GTE

• Husked (K0NEB - Joe Eisenberg)

• Darren, VK6EK

• KB3ORR (Brian)

Hello and welcome to the 583rd installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss European countries transitioning to Linux, the upcoming hurricane season, open source CRM solution Huly, Morse Maven, DragonLog and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 582nd installment of Linux in the Ham Shack. In this episode, the hosts talk with Justin Overfelt, AB3E, about topics related to the Open Research Institute (ORI), FCC and the "haunted" 219MHz amateur radio band. It's a fascinating look into a world of licensing, history, mishandling, stagnation, weirdness and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Hamvention 2025

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Portuguese Pork

• Description

• I was looking for a new recipe, and this seemed interesting, so we took it for a spin last night.  Russ gave it 2-thumbs up, and said I should definitely do it for the recipe corner tonight!

• Ingredients

• 1 tablespoon minced garlic

• 1-1/2 teaspoons coarse (Kosher) salt

• 2 tablespoons olive oil

• 1 tablespoon coarse ground black pepper

• 2 pounds pork tenderloin, cut into 1 inch medallions

• 2 red bell peppers, julienned

• 1 cup white wine

• 2 tablespoons lemon juice (or the juice from 1/2 lemon)

• 1/2 Thinly sliced lemon, for garnish (optional; read notes!)

• Directions

• In a bowl with lid, mix together garlic, salt, 1 tablespoon olive oil and black pepper. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator. Heat the remaining oil (1 tablespoon) in a large skillet over high heat. Stir the pork for about 1 minute on each side.  Remove pork from heat, and set aside. Place red peppers, and the garlic marinade from the pork, into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 145F. Transfer the pork and pepper mixture to a serving platter.  Drizzle lemon juice over the pork and peppers. NOTE: If using lemon as garnish, slice 1/2 lemon into thin rounds while pork is simmering. Squeeze juice of remaining 1/2 lemon over the pork and peppers, after plating, and garnish with the lemon rounds.

• Cheryl’s Mixed Drink Corner

• Morangoska

• Description

• How about a refreshing summer-time Portuguese Cocktail?

• Ingredients

• 6 large strawberries

• 3 tablespoons of sugar

• 8 ice cubes

• 50ml Vodka (or, about 1.75 ounces)

• Directions

• Chop strawberries in small pieces and put into cup, Mix sugar with strawberries and mash into a puree. Blend ice cubes in blender. Put strawberry-sugar puree, crushed ice, and vodka into a cocktail shaker and shake it up! Pour mixture into a nice glass and drink!

• Russ’s Drink Corner

• Undammed Shields River American Single Malt

• Description

• Shields River is one of the few remaining waterways that maintains the name given by the Corp. of Discovery, named after John Shields the expedition’s blacksmith. This limited release American Single Malt Whiskey is bottled at cask strength and very complex, with notes of leather, tobacco, caramel, vanilla, and a hint of smoke.

• Details

• Mashbill: 100% malted barley

• Region: Billings, Montana

• Proof: 120 (60% ABV)

• Color: Light honeyed caramel

• Nose: Cream, citrus, leather, honey, raspberry, fig

• Taste: Caramel, vanilla, leather, tobacco, zesty malt, hay, mild iodine

• Finish: Lingering barrel and hay notes with a hint of vanilla, wood tanin and cocoa

• Price: $65 (750ml)

• Rating: 91

Segment 3 (Announcements & Feedback)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

• Thanks to everyone that stopped by at Hamvention! See you there May 15-17, 2026!

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Free Patreons

• George Lee

• Twitter

• @roundnoon

• Mastodon

• John W8FAA

• Mike KF4BOG

• Bluesky

• Ralf DL1EL

• Mailing List

• second.law

• Discord

• Martel Quiroz

• kenneth

• yisunshine

• Plushie

• mikekf4bog

• Ralph - KC3VII

• Live Chat

• Puneit, VU2TUM

• Mike, K6GTE

• Jill, K1TTZ

• Darren, VK6EK

• Steve, KJ5T

• Tony, K4XSS

• Adam, K3CAN

Welcome to Episode 580 of Linux in the Ham Shack. In this short topics episode, the hosts discuss an award for Ham2K Portable Logger, the Yaesu FTX-1, making Lego creations with AI, the end of 486 support in Linux and much more. Thanks for listening and have a great week.

73 de The LHS Crew