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Recent content by rpeters48

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  1. rpeters48

    Dry age trimmings - do you use them?

    Thanks, plan is some where between 28-35 days
  2. rpeters48

    Dry age trimmings - do you use them?

    Im starting my first dry age (Ribeye) tomorrow using umai bags and i have heard in a few videos i have watched that people will use the trimming in sausage or burgers. I was curious what people on here might use them for and if making burger was other fresh meat or anything else added and was...
  3. rpeters48

    Bacon/Cure help needed

    Thanks
  4. rpeters48

    Bacon/Cure help needed

    I started last week 100 lbs of bacon using bearcarvers method (Extra Smokey) the issue I ran into is about day 4 there was a lot of liquid in my fridge and couldn't determine which bag it came from, 2 days later I found which bag but there is now no liquid left. These were max of 2" but now I'm...
  5. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    not looking like anything at this point as the smoker wont heat up :( gonna see if the thermal link went
  6. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Same for today. Eye of round.... all these ideas might change it
  7. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Eye of round
  8. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    I have to cook on fathers day Eye of round then to try and duplicate this
  9. rpeters48

    Chamber sealer Help/Tips needed

    I recently purchased a vacmaster vp 215 and love it so far but have some questions on sealing softer/wet foods. 1) I have made smoothies and thought I would freeze and while it worked great I found as it sealed the smoothies would foam up/expanding and start exiting bag before sealed. 2) Made...
  10. rpeters48

    Cure time help (Dried Beef)

    Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..
  11. rpeters48

    Cure time help (Dried Beef)

    I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165
  12. Cure time help (Dried Beef)

    Cure time help (Dried Beef)

  13. rpeters48

    Cure time help (Dried Beef)

    So had a fry test cooking when I was typing original email. Went back into the kitchen and Wife had already eaten half of it so good thing it was all good. Wasn't salty and I'm not a fan of salt so was surprised. Tasted more like a ham. I'm going to try and upload some pics but last ones didn't...
  14. WP_20150121_002.jpg

    WP_20150121_002.jpg

    • rpeters48
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  15. WP_20150121_001.jpg

    WP_20150121_001.jpg

    • rpeters48
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    • Album: Cure time help (Dried Beef)
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