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Recent content by cooperman

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  1. cooperman

    Jacarding a pork belly

    Hey All, I’ve been making Meatheads marvelous maple bacon for sometime now, but I’d like to get a little more flavor into the inside of the belly, does anyone use a jacard on their pork belly’s? Like jacard the belly before it goes into the brine. How do you think that would work? TIA
  2. cooperman

    Beef sticks

    21mm was the size, ambient in the upper 50s, smoker temp held within 3 degrees, not overcrowded just two rod of hanging sticks. 5 lbs. I was surprised how fast the internal temp was rising at first, but then it just slowed down. I had to go 180 and after 6 hrs I pulled them at an internal...
  3. cooperman

    Beef sticks

    Hello All, How long does it usually take to smoke/cook beef sticks starting at 150 ramping up to 170 until an internal temperature of 155 is reached? Thanks in advance.
  4. cooperman

    New 10" slicer

    The instructions for my 10” Beswood slicer says to clean the blade on the machine, thank god. It’s pretty easy, I use a brush to remove the particles of meat, then a dish pan of hot soapy water to clean the blade pulling away from the edge. After that I spray sanitizer, and let dry.
  5. cooperman

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    I make Meatheads maple bacon all the time. I would get a new batch on cure #1, and try it with a half slab of pork belly.
  6. cooperman

    Inexpensive sealer advice please

    You will love the Nesco for sure.
  7. cooperman

    Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?

    I also settled on Pop’s, with modifications. I do 6-2-1 but his recipe calls for 15 grams per lb. I use 11 grams. Also, I add one tablespoon plus two teaspoon maple syrup per lb. when I want a maple breakfast sausage.
  8. cooperman

    Jeff’s barbecue sauce

    Great! Thanks, I made my first batch a couple weeks ago. Both my wife and I really like the sauce. She has been putting it on everything.
  9. cooperman

    Jeff’s barbecue sauce

    How long will Jeff’s barbecue sauce last in the refrigerator? Thanks
  10. cooperman

    New Sous Vide container

    Thanks for posting Brian. Tired of trying to find something to keep my bags under water. Just ordered one, 30% off.
  11. cooperman

    Thoughts on this FoodSaver

    I’ve been using the Food Saver deluxe plus for quite awhile, and use it at least weekly, especially since I’ve had my Sous Vide. No issues. I would think with all the competition out there, they can only be getting better?
  12. cooperman

    pre made sausage mixes

    Another fan of Pop’s breakfast sausage. Tried the Leggs breakfast, but didn’t care for it.
  13. cooperman

    SV sous vide corn on the cob

    I don’t know if I would go until Dec. but you could try. In my area the fresh corn is only available for the month of Aug. I just try and extend it a couple months. I think the preparation is important. First off you need to find good corn. I try and pick it up in the morning when it has just...
  14. cooperman

    SV sous vide corn on the cob

    Hey all, For those of you that have not sous vide corn on the cob, you’re missing out. Vacuum some corn with a Tbs of butter per ear, some sea salt. Let it go for 30 minutes at 180f. The corn is bathing in the butter and salt. Just remove from the bag and enjoy. To extend my COC season, I pick...
  15. cooperman

    A Few More Quick, Fun, Tasty Griddle Dinners (Q-View)

    All I can say is WOW! Those meal look fantastic.
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