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Recent content by smokinjoe52

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  1. smokinjoe52

    Pro 2300 wont auto seal

    Hi Skully, I can't find a picture to show you. If you have yours open, take a picture of the guts, and I'll point it out to you. -Joe
  2. smokinjoe52

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    Please comment on the difference between injection and just doing a Pop's brine. In terms of finished product for a pork butt "ham".
  3. smokinjoe52

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    So, how different is the final product, butt in this case, from one that is in Pop's brine for a couple weeks. How does the taste, texture, etc, differ between a Pop's brine and injection. Can you do a butt ham with Pop's brine? Need educated on this a little. -Joe
  4. smokinjoe52

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    This looks great. Is there a detailed recipe somewhere? I bought an injector a few years ago, and have not used it. TIA -Joe
  5. smokinjoe52

    Ham hock smoke

    I always thought cured was cured. If the cure makes it to the center of the meat, it is cured. If not, it is not cured. I never considered heavily cured and lightly cured. I have those old curing notes in my Pop's brine recipe. I have made Buckboard bacon using a 5 lb butt, and had it in the...
  6. smokinjoe52

    Ham hock smoke

    Those look great. You only use them "IN" something, like soup. Those are not for snacking are they? I have 8 smaller hocks in Pop's brine. Does a week in the brine sound about right?
  7. smokinjoe52

    Ham hock smoke

    Thanks!
  8. smokinjoe52

    Ham hock smoke

    I always bought smoked ham hocks for my split pea soup, but I can only find fresh hocks. Can somebody point me to a brine/smoke recipe for fresh hocks? Just a pops brine recipe would be great. How long in the brine...temp/time for the smoke is all I need. TIA -Joe
  9. smokinjoe52

    Pro 2300 wont auto seal

    Hi, I had tried that and it did not change the symptoms. Went slowly from one end to the other. I finally resolved the issue by taking the pressure sensor and solenoid assembly apart and cleaning. It worked the first time I re-assembled and has worked ever since. Weird. I did not replace...
  10. smokinjoe52

    Pro 2300 wont auto seal

    If it is not the foam seals, hitting the MANUAL button is not really that burdensome. :emoji_blush:I might try to contact WESTON. I'm not sure what their customer service is like these days.
  11. smokinjoe52

    Pro 2300 wont auto seal

    My Weston 2300 suddenly will not auto seal. Still works fine if I hit the MANUAL seal button. I have ordered replacement foam seals thinking there is a small ingress of air that prevents it from reaching it's auto seal vacuum level, but have a sneaky suspicion that is not the problem. Has...
  12. smokinjoe52

    Reheat Sous Vide brisket

    Thanks for the info. I will get some of that stuff. I just upgraded the old Thermapen to a Thermapen IR. It is needle probe like. I use the IR for frying pan temp. Works well, but wish it had a backlight like the non-IR model, but apparently not enough battery compartment room with the IR...
  13. smokinjoe52

    Reheat Sous Vide brisket

    Happen to know the name of the product? Looked on Amazon, but can't find them.
  14. smokinjoe52

    Reheat Sous Vide brisket

    Thanks! Did not know about the strips? What are they called, and are they on Amazon?
  15. smokinjoe52

    Reheat Sous Vide brisket

    Happy Thanksgiving! Once I have thawed a sealed brisket (previously smoked and SV'ed) in the fridge for a couple days, what SV water temperature and times are approximate for say 5lb flat to reheat to serving temp.? Since you can't temp. probe it, I need a suggestion. My guess would be 165F...
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