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Recent content by jceroli42

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  1. jceroli42

    What to look at when buying used commercial Slicer - Globe

    Thanks, anything specifically to look for when checking it out in person? I see many hold their values fairly well. The price is high but I saw the 3600s going for over $2k from retailers
  2. jceroli42

    What to look at when buying used commercial Slicer - Globe

    Hey all - I usually do about 50lbs of bacon maybe 3-4x per year, I used to be able to use a deli slicer during off hours, but can't anymore. I'm looking on Facebook Marketplace for a used Globe or Hobart slicer and wondering what specifically should I exam when looking at the slicer. I saw a...
  3. jceroli42

    Ground beef for Hamburgers composition question, no chuck available...

    Morning All, I'm down in Central America - can't find ground chuck. Looking for some solid alternatives: 1) ground beef to make burgers. Any recommendations are appreciated. 2) percentage of each meat 3) I home cure my own bacon, have ends - have heard many add to their ground beef, how much...
  4. jceroli42

    Slightly Salty Bacon - Adjustments

    Thanks, So I have to lower sugar along with salt, since I have 2% salt and 1.5% sugar, lowering salt I inturn have to lower the sugar, (not 1.8% salt and 1.5% sugar) and that will lower the salinity altogether? Doesn't make sense, but if that's how it works... I used 2.5gallon bags, I was...
  5. jceroli42

    Slightly Salty Bacon - Adjustments

    So I've been doing bacon for few years now. Recently, I have found it slightly salty, most likely becuase I use little salt during normal cooking. That said, I EQ Dry cure and know that I can always soak the bellies in water after, but wanted to "get it right in cure" per se. I use 2% Kosher...
  6. jceroli42

    My best bacon - ever

    @pushok2018 thanks, I've been using .25% too Other quick question - vacsealing, i've debated vacsealing to allow the movement of all the spices/garlic/etc. I currently use 2.5 gallon ziplocs. I guess since it's best you've had you don't have a problem masssaging the cure/rub around the meat...
  7. jceroli42

    My best bacon - ever

    What percentage of Cure, Salt, Sugar did you use? Thanks! @pushok2018
  8. jceroli42

    Advice on full packer #13 prime brisket, technical advice

    @tallbm Thanks! Great info really appreciate it!
  9. jceroli42

    Advice on full packer #13 prime brisket, technical advice

    Looking for advice on 13# Prime Whole Packer Brisket setup on my XL BGE. I have the entire adjustable rig from ceramic grill store. I've done few in the past with so-so results, have an idea of the actual cook and everything based on reading past posts, but looking for some info on: 1 -...
  10. jceroli42

    Time between cure and cold smoke, 4 days okay?

    My percentages are 2% salt 1.5% brown sugar .25% cure. Costco bellies. I’m on day 10. I can take it out Day 11/12 wash and put in zip locks then I’m back on day 16 to smoke. Or I just leave it for 16 days.
  11. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Same here hence my dilema and question.
  12. jceroli42

    Time between cure and cold smoke, 4 days okay?

    So I use .25% of weight in pink salt. Have to check the kosher and sugar percentages when I get home.
  13. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Dry brine. Using Modification of Ruhlans (sp.)
  14. jceroli42

    Time between cure and cold smoke, 4 days okay?

    Evening all, I'm curing about 30lbs of bacon, it's ready tomorrow, I usually cold smoke overnight fridge during day then cold smoke again, problem is I'm going away. I don't want to leave it in the cure until I return (as I think it would be too long) so would it be okay if: Wed/Thur - Take it...
  15. jceroli42

    American Waygu Porterhouse recipe help

    Here we go with the Before/After Pics. The Cook: SV at 131* then sear. The Waygu was seared on Cast Iron and others on grid. Cooked perfectly to a rare-medrare. Review: Waygu - was great, but not AMAZING (and not worth the $ IMO) $9 p/ounce Dry Aged - was the best and definitely worth it...
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