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Recent content by AndyInNYC

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    SRF belly

    The little deli around the corner from my house is happy to run my bacon through their slicer. Might be worth an ask.
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    dry cured corned beef recipe?

    OK, here we go! That's a 4lb point (1800g) ready for my fridge for 2 weeks. Wish me luck. Andrew
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    dry cured corned beef recipe?

    I bought a whole brisket from Costco and cooked the flat. I'd like to make a corned beef from the point - and it's a big one. I can't seem to find a dry cure recipe/formula with specifics (by weight like for bacon). The fridges don't have space right now for a big bag and holding container...
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    Full Rebuild Parts List?

    Ok, thanks. Whats the correct replacement part for the stock element? Andrew
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    Full Rebuild Parts List?

    I have a MES 30" which doesn't get hot. I have a link for new high temp cutoffs (ceramic, with a higher cutoff than stock). I have a link for an Auber. Can I buy a bigger/larger heating element so that I can go to 325 F? Can I get an Amazon link for both a stock replacement heating element and...
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    When to vac seal?

    I bought steaks for Thursday dinner (it's Monday). I usually salt/pepper them and vacuum seal them the morning I'm cooking. I bought these early so I wouldn't get shut out. I'm not sure I want a salted steak sitting in a vacuum bag for 3 days - concerned about the effect of the salt. Can I...
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    How long to cure bacon?

    What's the max # of days I can leave it in the vacuum seal bags with the cure? Monday will be 14 days and this week looks to be very busy. Appreciate the help. I created a new post on this, but it disappeared. Andrew
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    Here we go again.

    I'm aware it is the correct amount - I'm just surprised each time at how small an amount it is when mixing up the rub. My brain says it should be a much higher volume rather than this little, dinky amount sitting in the bowl waiting for the rest of the ingredients. Andrew
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    Here we go again.

    I had the time and I had the energy ... 12.x lbs from Costco. Smithfield may have prepared my belly, but I butchered it - I haven't had enough practice getting the skin off yet and each time take off way too much flesh. Cut it in 3 pieces; the largest is 1601 and the smallest was 1420 grams...
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    Anyone want to rewire/rebuild my MES? Central New Jersey

    As another thread will show, I have a second hand MES which 'doesn't get hot'. Anyone willing to rebuild it with an Auber, etc. for a fee? I'll deliver and pick up and (obviously) pay for all the parts. I have no mechanical skills and my wife wouldn't trust anything I've 'fixed' that runs on...
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    Masterbuilt doesn't get hot

    I bought a used Masterbuilt 30" off of a local seller on Facebook Marketplace. He plugged it in and said 'see, it gets hot'. It was $50 and I don't think he was intentionally deceiving me. When I plug it in at home it gets to roughly 139 degrees. I've kept it on for over an hour and it...
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    Awesome rib eye

    Picture didn’t load
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    Awesome rib eye

    Here ya go.
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    Awesome rib eye

    Got a sous vide for Christmas. Overcooked the first strip steak - set for 131, which is NOT medium rare. Made a rib eye last night - 2 hours at 126 and then finished with a sear on the grill. Probably the best steak I’ve made myself in over 20 years. My grill may have just become a ‘beef sear...
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    Costco pork bellies -- Skin On?

    $3.99/lb in Central Jersey.
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