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I was told it was a temp probe problem. It wasn't, I ended up having to reinstall the Traeger controller. I won't be purchasing any further Savannah products!
I don't have the stock controller anymore, but when I did, I would always start on the smoke setting, which for me ran right at 160, for at least a couple hours, then bring it up to 225 to get the meat through the danger zone. I bought the tube smoker from Todd last summer and get that going...
I tried a search, but didn't find anything. Has anyone gotten a orAL alarm on the SSII? Wondering if it has anything to do with the igniter. I had to light my traeger manually yesterday as it didn't start on it's own. No matter what I set the setpoint to, the temp stayed at 175. If there is a...
Some pics of my mini Canadian bacon.
Sliced
Vacuum sealed
What a mess. Probably would have been quicker with a knife.
And since the title of this thread is about buckboard bacon.
On day 8 of the dry cure. I work the next 4 nights, so they will have at least 4 more days in the...
Looks pretty tasty, looking forward to trying it soon. I did the dry cure on a butt I cut in half where I deboned it. It's been curing for 5 days and seems to be firming up nicely.
I've never tried it, does it taste like bacon, or ham? I've got some curing in the fridge now. Just smoked my first attempt at belly bacon today on the Traeger. Might have to pick up a tube smoker and try cold smoking next time.
I didn't say howdy on the new user forum, so here's a few details...