Recent content by lowslowjoe

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  1. lowslowjoe

    Meater - Wireless Meat Probe

    Supposedly they have shipped some of these out, some claims to finish Kickstarter Single MEATER shipments by end of July 2017 and finish Indiegogo Single MEATER shipments by end of September 2017.   So has anyone actually got theirs yet?   I've been skeptical of this product since the...
  2. lowslowjoe

    Pork Butt Issue

    If no other reason, that's a good one to get a remote temperature monitoring device with an alarm...   I started out with Maverick, but it seems the wireless never quite reached my bedroom.. bought a iGrill 2, and have similar issues ( but my grill is now even further away )... Seriously...
  3. lowslowjoe

    NITRITE free bacon... interesting read...

    All I can say, is I sure am glad I don't eat fried celery. :)
  4. lowslowjoe

    NITRITE free bacon... interesting read...

    I never really put a thermometer in any of my fridges until recently... still don't have one in every fridge.  I had bought this little 'beverage' fridge and wanted to check it's ability  out, because some of these fridges had been sold such that they were incapable of going bellow 40F in their...
  5. lowslowjoe

    NITRITE free bacon... interesting read...

    Well you could dye it to make it look more appealing... or find some other chemical to make it taste more like bacon ( sarcasm off ) I think much of the 'no nitrite/nitrate' is consumer driven... some people relatively uninformed demanding a product without it... with companies wanting to sell...
  6. lowslowjoe

    NITRITE free bacon... interesting read...

    It seems much of the information speaks to botulism risks after production. I previously hadn't hardly even given that a whole lot of thought.  I don't sell any of my product, probably never will.. so I can easily control how it gets stored.  I do find it interesting, that the study they spoke...
  7. lowslowjoe

    Made a newbie mistake

    Something definitely seems wrong...  it should not take 21 hours to cook a 8 pound pork shoulder/butt at 230F. FOr sure double check the temperature inside the smoker with another thermometer.  I personally almost always use a third party thermometer to make sure my smoker's temp reading is not...
  8. lowslowjoe

    PASTEURIZATION TABLE... or.. how to safely cook your food to a lower internal temperature..

    Yes, thanks for re-posting...   I really wish I had known about time and temp long ago. I've been cooking for going on 43 years now, and always assumed the consumer recommended minimum temperatures were like set in stone and that there was no other safe way to cook better food...  So many dried...
  9. lowslowjoe

    Sorry to see the other pasteurization table topic shut down...

    Thanks...   for the record... what I learned cooking this past weekend... when cooking at 250F, my 6.2 pound turkey breast was climbing so rapidly when it got up to the lower temperatures, it shot right past... I finally pulled it and it kept going higher.. it stopped climbing at about 153F.  I...
  10. lowslowjoe

    Sorry to see the other pasteurization table topic shut down...

    I've been running right up to the 'consumer guide to safety' recommendations so far... however, recently  I've been wanting to make some food items , where texture and such are more and more important to me.  It's my understanding that those charts with time and temperature are all based on...
  11. lowslowjoe

    Sorry to see the other pasteurization table topic shut down...

    So, the whole topic of cooking temps , safety, etc... has been something I've recently been really interested in...  For me, most of my keen interest has been related to meats that have actually been cured , before being cooked/smoked.  However, I also do BBQ a lot , cooking meats that aren't...
  12. lowslowjoe

    Confusing dry curing with dry curing.......

    Thanks everyone... some good helpful information here.   I do think the term 'dry cure' is somewhat confusing , however I'm not sure there's a good alternative really.  To me, it's actually kind of like two things... one is the 'dry cure', meaning the ingredients are all dry and is at least in...
  13. lowslowjoe

    Does anyone own a TRAEGER?

    I own three Traeger pellet grills... a PTG, a Junior, and a Texas.   Do I like them? Not as much as my Fast Eddy PG500, but they work...   I would not really recommend the PTG to anyone... I got mine used cheap , and never really expected much out of it. It's prone to auger tube fires and can...
  14. lowslowjoe

    Confusing dry curing with dry curing.......

    I'll apologize in advance for bringing up this very old thread.  However, this thread touches very closely on something that I've been trying to get answers about recently... and that is 'what defines dry cured bacon'.      One thing that hasn't been mentioned here, is that the USDA  and/or FSIS...
  15. lowslowjoe

    Hello from southeastern Michigan

    Long time smoker... first time caller...  er... I mean, first time in this forum, I've lurked a bit over the years...   But anyway... recently I've been trying to learn more about curing of meat and such... the more I read... the more I think I know, but at the same time, there seems to be a...
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