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Recent content by KillerNoms

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  1. KillerNoms

    Economics of casings

    I go with the "first you eat with your eyes" theory and go for the most attractive casings rather than the most economical.
  2. KillerNoms

    Rib Cure Conundrum

    I've found this to be instructive, subtracting bone-weight from the equation: https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html
  3. KillerNoms

    Chicken Sausage Italian

    I don't speak science, so can't say I understand why, but dextrose is the preferred sweetener when curing or brining or fermenting. Supposedly it has something to do with the molecular weight. They say dextrose is 70% as sweet as sucrose. I presume that is by weight. More things google tells...
  4. KillerNoms

    Chicken sausage

    I'm looking for something to do with boneless skinless breasts & thighs from eight chickens. I'm leaning towards something cajun, like maybe andouille. But I'm having the damndest time finding a poultry andouille recipe. I guess I could just swap the chicken for the pork butt in a standard...
  5. KillerNoms

    Another Auber PID question

    I've done it a few times during a cook with no problem... but wouldn't do it with something that could be harmed by the overshoot of temperatures during the tune. I'd think Butts would be fine. I wouldn't do it with something temperature-sensitive like salmon, or cheese. Or something very...
  6. KillerNoms

    Another Auber PID question

    It's also in the app: (but right after I posted that I realized you don't have a wifi model... sorry)
  7. KillerNoms

    Easy way to dry your pellets

    Folks: I dry my pellets by warming them in the microwave 30 seconds or so. They don't need to be hot, just warm to the touch is plenty. Then I move them to my chamber vacuum sealer and run them through a cycle. Blammo, all the water vaporizes out of them! A suction-type sealer should work too...
  8. KillerNoms

    Auber data/settings spreadsheet

    Folks: There are a lot of values plugged into the Auber, and lots of data coming out of it. I wrote a Google spreadsheet to keep track of it all. I thought others might find it useful as well. You can get it here, but you'll have to save your own copy to edit it. I wrote it for the Auber...
  9. KillerNoms

    Using stock instead of water

    Both. My next batch is going to be venison/pork andouille.
  10. KillerNoms

    Using stock instead of water

    Most recipes call for mixing in ice-water prior to stuffing. I'm wondering about substituting stock. Flavor-wise it seems like a no-brainer. And I think the texture could only benefit from a nice collagen-rich stock. Of course if it's salted stock you should adjust your recipe to...
  11. KillerNoms

    Factory Controller Bypassed

    Auber has a great instruction document for modifying your MES smoker. I have an MES 340G I've modified to use with my Auber WSD-1500H-W. But CAUTION, put a warning sticker(I wrote a note with a sharpie on blaze orange duct tape) on the plug so nobody makes the mistake of plugging it into a...
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