Recent content by wesir

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  1. wesir

    Cure pre-sliced pork belly?

    Anyone tried curing pre-sliced pork belly? The costco near me sells it and it got me wondering how it would turn out if I tried curing it. I normally do EQ dry rubs but for pre-sliced I'm guessing I'd want to do an eq brine. The slices would be thicker than normal bacon but I assume it would...
  2. wesir

    Smokin-It thoughts for sausage/snack sticks?

    Buddy has a welder so would probably try to do something like what this guy made, would cost more but got a feeling the wood would get pretty nasty over time as grease soaks in unless you have metal interior walls or something.
  3. wesir

    Sodium Erythorbate/Cure Excellerator

    Mostly due to time constraints, by the time I get off work I can't be bothered to spend 2-3 hours mixing and stuffing so it's easier to just stuff and smoke on a Saturday/Sunday, also you don't have to find room in the fridge for 15-20lb of fragile meat strands if you go directly from stuffing...
  4. wesir

    Bacon Likely Bad... Confirm and Help Me Learn

    Another thing that might look scary but is usually fine is if you see greenish spots after slicing, it's something called 'nitrite burn' and if you look at it from different angles it might be rainbow colored. Buddy of mine threw out several pounds of home cured bacon one time thinking it was...
  5. wesir

    Smokin-It thoughts for sausage/snack sticks?

    Saw a few threads mentioning Smokin-It smokers and was wondering how they are for low temp smoking like sausage/snack sticks/bacon. I have a MES40 that I upgraded with an Auber PID controller and circulation and it works pretty well but I'd like the option to be able to hang more than 15lb...
  6. wesir

    Kitchen Aid mixer meat grinder

    Before sticking frozen meat through that I'd double check the kitchen aid has the power and isn't going to burn out its motor. The plastic one on mine worked fine grinding brisket trimmings for tallow but I've never tried giving it something like semi-frozen meat that most videos tell you to...
  7. wesir

    Walk temp up in Sous Vide?

    I finished sous vide with one of my batches and what I did was set the temp to 135 or so while I was sealing and then upped it to 155 when they were all in and gave them an hour once the water hit temp, they turned out pretty good and I didn't get much fat out but I also used a binder which I...
  8. wesir

    Batched bacon cure seasoning?

    I do 2.5% salt, 1.5% sugar, guess I could drop the salt down a bit.
  9. wesir

    Batched bacon cure seasoning?

    I pureed like 10 jalapenos one time thinking some of the heat would end up in the meat, only thing it did was give it a green tint, probably better off rubbing it down with dehydrated ones afterwards. That doesn't end up being super salty or anything? Will have to try that
  10. wesir

    Bacon Likely Bad... Confirm and Help Me Learn

    I've run into the same issue a few times, always happens when the fat side is touching the grate, wiped off what I could and cooked it up and I'm not dead yet. If you're going to hang your next batch it's worth buying the hangers like the ones @SmokinEdge showed. The Sausage Maker sells them...
  11. wesir

    Batched bacon cure seasoning?

    Figured that would be the consensus, I currently have a spreadsheet that I toss the weight into and it does fine. If I ever tried that method I'd probably leave the cure out of it so I at least knew that was always right, as is I mostly just cure with salt/sugar/cure as whenever I add pepper it...
  12. wesir

    Batched bacon cure seasoning?

    Anyone know how reliable a salt/sugar/cure mix would be if you make it in a big batch? Was watching one of the Chuds bbq videos where he makes a batch of it and just seemed like due to the different granule sizes it would lead to inconsistent results with EQ curing. If it works it seems like...
  13. wesir

    Not so subtle Xmas present

    I used the grinder once for making tallow from brisket trimming (renders faster in small chunks) and it worked pretty well but I think trying to use a grinder as a stuffer in general is a major pain compared to getting a dedicated stuffer since you'll have to reload all the time and normal...
  14. wesir

    Not so subtle Xmas present

    The videos I've seen seem to suggest it's pretty good unlike the grinder/stuffer attachment, forget who it was but I watched a video where the guy was basically cursing at it the entire time because it was a pita.
  15. wesir

    Setting Auber PID Temp, Time, and Other Values

    I mounted mine dead center in the back but will try swapping out for a grate mounted one in that location and see if it works better.
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