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Recent content by kawakx125
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The thing about this book compared to others, is that it was written for the individual getting into sausage making. Hence why his recipes aren't weighed. It is an introductory book with alot of good information meant to make the process as simple as possible and easy to understand.
probably about as good as you will get with a pellet smoker. there is no way to 100% maintain perfect temps on pellet smokers as there is no way to weigh/count the number of pellets dropped when auger turns. can get close, but thats about it
How long to cure just the flat with this method using Pops brine? i have some going now, the AmazingRibs calculator shows a cure time of 3 days for a 1.5'' flat. Seems awfully short to me...
Killer hogs is good when used in conjunction with his AP rub. The Vinegar sauce is awesome. My favorite so far is EAT zero to hero in conjunction with the Killer hogs vinegar sauce at the end.
from the pictures ive seen it appears that the biggest issue with the grill is lack of proper grease management. The Flavorizer system allows the grease to drop right by the fire.