Recent content by kilohertz
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Using pure Sodium Nitrate for DIY #2 curing salt
My buddy in CO is sending me a bunch of fly tying stuff soon so I just ordered a 2 lb bag of #2 for $14 and shipped it to his house along with a 50g bag of pure sodium nitrate for $9, just in case it is banned someday in the USA. I know I don't need it after all your replies but I figured WTF... -
Using pure Sodium Nitrate for DIY #2 curing salt
Awesome! Thanks boys, much appreciated. I can carry on now. Back to the books for more recipes. Cheers -
Using pure Sodium Nitrate for DIY #2 curing salt
Thanks all, Well starting with Chorizo, I haven't made any sausage in 2 years and was just getting started back then so I am not too versed in this yet. I have several chorizo recipes from various sources and they all call for #2, drying and such for up to a month in controlled environment... -
Using pure Sodium Nitrate for DIY #2 curing salt
Hi all, Getting ready for a busy fall/winter of sausage making and am looking at lots of recipes that call for curing salt #2 except Sodium Nitrate has been banned in Canada and anything calling itself #2 only has 1% Sodium Nitrate vs 4% of USA made #2. I tried ordering a few different types... -
Another smoker arrives. MES30 Digital, I think I am finally done all the mods, it's AWESOME!
The flat one as pictured is p/n 403-01002-05 Smoke Stack Assembly - MFJ576PNC And the one meant to go on the curved barrel shape is 404-01002-05 From https://ghpgroupinc.com/ Good luck- kilohertz
- Post #26
- Forum: Electric Smokers
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Need some ITC-106VH PID tuning help please SOLVED
It keeps the last entered entries or tuning in memory, no need to reset each time. cheers- kilohertz
- Post #15
- Forum: Electric Smokers
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PID options for Masterbuilt 30" analog smoker
These settings work for me on my MES30 Digital "Sportsman Elite", the well insulated model, 800W element. I just went out and checked as it's currently running, I'm smoking some sausage. I mounted the thermal sensor in the back, I drilled a small hole and pushed it through, it protrudes about an...- kilohertz
- Post #9
- Forum: Electric Smokers
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Need some brisket help, new smoker, biggest brisket I have cooked
I'd be delighted to, who'd thought me, a relative brisket newbie could offer some tips. :emoji_blush: I took it out of the fridge Dec. 24th about 5pm to start warming to room temp, seasoned it and let it sit on the counter until about 10pm when I started asking questions here. I decided to put... -
Need some brisket help, new smoker, biggest brisket I have cooked
We had a great dinner, the brisket was the best one I have cooked to date, super moist, juicy and great flavour, I was happy with the cook, it came out at 5pm just as I wanted at 201*. Thanks for all the help. Cheers -
Whats everyone's Christmas meal plans?
And I am making Yorkshires to go along with my 18 hour brisket and orange glazed carrots and gnocchi. Years ago Diners Drive-ins and Dives did an episode in my town at Tomahawk Restaurant (North Vancouver, BC) he declared they made the best Yorkshire puddings, I found the clip years ago and it...- kilohertz
- Post #75
- Forum: Blowing Smoke Around the Smoker.
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Need some brisket help, new smoker, biggest brisket I have cooked
I pulled it out of the smoker at 190*, wrapped in foil and in the oven to continue to 200-205*. It seems to be stuck back at 188 for the last hour...hopefully will pull up soon. -
Need some brisket help, new smoker, biggest brisket I have cooked
Well, I slept in, I just got up, although I woke up at 4:30am and went out to check. At that time it was in for 7 hours and was at 161* and smoker was at 243* so I knocked the smoker down to 220* (indicated on temp monitor) and when I got up at 8am smoker was 220* and brisket at 177*. I... -
Need some brisket help, new smoker, biggest brisket I have cooked
Well it was a cold start...frost on the smoker and PID. -
Need some brisket help, new smoker, biggest brisket I have cooked
And here we go, I have my temp monitor online, I can see it anywhere in the world there is internet. Paul's smoker monitor It's slowly coming up to temp, the meat probe is just laying in the smoker for now until the meat goes in. Cheers -
First BuckBoard Bacon for me , 1 as a Christmas thank you gift .
Nice work there David, it looks amazing! It reminds me I have a couple of shoulders in the freezer, it's bacon makin' season in Canada, cold smoking time, and I haven't made BB bacon in 6 months or so. Cheers- kilohertz
- Post #30
- Forum: Hot Smoked Bacon
