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Recent content by agcrock2005

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  1. agcrock2005

    Smokin-It #3 Temperature Setting Verses Inside Cabinet Temperature

    Agree, but also disagree a little. Pulled pork is the easiest cook to nail every time. Almost hard to screw up. If you pull at IT 195 and rest for at least a few hours wrapped in foil (or foil pan with lid) then the carryover cook will get it very tender every time. If you're pulling and...
  2. agcrock2005

    Smokin-It #3 Temperature Setting Verses Inside Cabinet Temperature

    Little late to the party, but I've had a #5 for about 4 years and the reason is your smoker didn't have meat in it. The temps vary widely if empty. If you load up with meat it will even out and stay pretty consistent.
  3. agcrock2005

    Curing Salt HELP

    It looks like the summer sausage binder mix you're using already has salt as an ingredient. Are you wondering if you should be adding more salt to the mix? If so, this mix has a cure accelorater in it so you can mix up your meat and fry a test patty before deciding if you need to add more salt.
  4. agcrock2005

    who has fried ribs?

    We did them for a catering once when somone asked for them. Luckily we did a trial run before the event. First time we did them without pre-cooking and they were tough. Second time we par cooked them by seasoning and wrapping in foil with some butter and putting in oven for about an hour at...
  5. agcrock2005

    Crispy chicken skin?

    If you do a dry brine on the chicken it will draw the moisture out of the skin. Then cooking at higher temp like others have said will help as well. This will get a more crispy skin.
  6. agcrock2005

    Reheating Pulled Pork in Sous Vide

    That should get the job done assuming it's not frozen solid and really thick like a cantaloupe. You really only need to get it to around 145.
  7. agcrock2005

    Trying to clone Conecuh sausage

    Looks very similar to some others I've seen online. I've made a bunch of sausages but have never used dextrose. Anyone have experience with it? If adding to sausages do you need to back off on any other flavorings, or change up the process at all like with adding ECA at the end so it doesn't...
  8. agcrock2005

    SmokinEdge's Hot Links heat level?

    NM. Found it further down.
  9. agcrock2005

    SmokinEdge's Hot Links heat level?

    Thanks. I must just be an idiot because I still don't see a recipe when I click that link. I see the pictures, but no recipe. I might be shamed out of here pretty quickly at this rate.
  10. agcrock2005

    1st Time Snack Sticks

    Nice. My mistake was doing it for about 15 hours. Now I just air dry for 2-3 days until I like how they feel.
  11. agcrock2005

    SmokinEdge's Hot Links heat level?

    I've done that and it doesn't show up. I see this thread and "nuclear hot links" then a bunch of other random threads. I thought maybe I was searching in the wrong spot.
  12. agcrock2005

    1st Time Snack Sticks

    How did these turn out? I've made a ton of snack sticks and the biggest mistake I made on one batch was air drying them in front of a fan to speed up the process. It significantly dried out the casings while not drying out the meat inside. Hopefully you didn't experience this. They look great.
  13. agcrock2005

    SmokinEdge's Hot Links heat level?

    I'm new to (using) the website and not sure how to find that recipe. Can you post?
  14. agcrock2005

    Trying to clone Conecuh sausage

    What size sheep casings do you guys use? I googled it and said 22-26mm but I also saw somewhere else that it was 18mm. Seems to me like it would be closer to 22, but want to make sure before buying some. Just had this sausage for the first time and it's great. Going to be making this recipe...
  15. agcrock2005

    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    A 5 hour pork butt being done would be the smalled butt ever. They take time.
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