Recent content by dave5440

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  1. dave5440

    Smoked CSR's on the Weber for My Son

    Our country style ribs(they call them something else here but can't remember what) look different than that and what looks like a bone is oriented the wrong way(to me anyway)
  2. dave5440

    Breakfast Sausage

    I agree with using the courser plate with both my grinders, the KA is my back-up which I needed tonight when the drive tang stripped on my waring. I use the biggest hole plate that came with both. and usually 5lbs takes about 8~10 mins, I don't find putting the grinder in the freezer does any...
  3. dave5440

    Smoked CSR's on the Weber for My Son

    They look gorgious, but sorry to ask a really stupid question(I'm canadian so cut me some slack eh!) But what are CSR's? Thanks Dave
  4. dave5440

    Amprobe thermometer

    I suspect the coating on the probe cord is why, but that should be easy to work around, I do have a fairly accurate leave in probe with wireless that I use. I did look at the fluke line but I wasn't going to go that far and I looked at dial bi-metals but they where 100$ plus for one that would...
  5. dave5440

    Amprobe thermometer

    That's what I thought , tempering is the easy part you can do that in your oven the hard part is getting the 1450f to harden it
  6. dave5440

    Amprobe thermometer

    I know it's a bit overkill on the temp range but it's accurate as hell, and I can use it when I heat treat knife blades. No there's no wireless output that I know of and the probes are food safe if I decide to use the probe for the meat. In the USA you might be able to get 2 Mavricks for that...
  7. dave5440

    Smoked some fresh pork bellies... Qview

    Well it's done and it taste amazing, I'm never going to buy bacon again(willingly). I turned the smoker as low as it would go which wasn't below 140f. I left it in for 6hrs with apple wood. I'm new at posting pics but the raw one is the next project, 14lbs for 25$ came with a bonus rack of...
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  12. dave5440

    Amprobe thermometer

    Has anyone tried one of these or one like it https://www.acklandsgrainger.com/AGIPortalWeb/WebSource/ProductDisplay/globalProductDetailDisplay.do?item_code=FETTMD10 I just ordered one and got it for 118$ Can. The temp indicator on my masterbuilt didn't even last through installing it in the...
  13. dave5440

    Smoked some fresh pork bellies... Qview

    Thanks for the info, I didn't realize I was in the cold smoke forum, I did a search to avoid starting a new thread. I like to eat it both ways so I'll have to decide which way to go.
  14. dave5440

    Smoked some fresh pork bellies... Qview

    I did use a cure , I was following Michael Ruhlmans directions  http://ruhlman.com/2010/10/home-cured-bacon-2/ So I take it 200 is too hot , I can change that, I'm not doing it till thurs now as it seems I can't remember when I supposed to be at work.
  15. dave5440

    Smoked some fresh pork bellies... Qview

    I'm doing my first pork belly in a couple of days , i'm going with 200f untill an iT of 150 , but I'm not sure if I should use water or not. Any ideas? Thanks Dave
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