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PitBoss Vertical
Rick, I run the water pan dry and only as a secondary heat deflector in my PB5. I moved the water pan to the 3rd hole from the bottom and the temp swings seem to be less as there is a little more volume of air for the flame to heat around the sensor which is below the pan (at lowest level). I...- dward51
- Post #13
- Forum: Pellet Smokers
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Cure #1
Go ahead and get a good spice and cure measuring set of scales. These should be able to read in 1/100th of a gram. Cure is the one thing you want to be spot on. Most larger scales have a wide margin of error at lower weights. Cure #1 is 5.7 grams for 5 pounds or 1.13 grams per pound of meat... -
Papaya importer fires back at FDA; says it isn’t linked to outbreaks
FDA needs to send them back a very short letter - two words.... "Challenge accepted" It's one thing to be on the radar, and another to be the focus of the radar- dward51
- Post #3
- Forum: Food Safety
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just want to make sure, this is THE cure 1!
The cure #1 is 6.25% "cure" and 93.75% salt base. So if the recipe calls for 18g of salt and 2.5g of cure, the recipe is already including the salt part of the cure in the total salt. Some people like more salt than others, but the recipe is the recipe he used for the flavor he developed...- dward51
- Post #8
- Forum: Hot Smoked Bacon
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just want to make sure, this is THE cure 1!
Yep, cure #1. One "LEVEL" teaspoon to 5 pounds of meat. If using a high resolution gram scale (one with 1/100th of a gram resolution), you want 5.7 grams for 5 pounds, or 1.13 grams for 1 pound of meat. Dissolve it in some warm water and then mix the water in your meat if making sausage. A...- dward51
- Post #2
- Forum: Hot Smoked Bacon
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Best snack stick casings? More tender....
Also be aware even collagen casings can be old and dry out. Fresh ones will perform better. The older dry ones will tend to not stick to the meat and separate after cooling. The worst luck I ever had was with any of the LEM ones at Bass Pro or Academy retail stores. No telling how long those... -
USED Backwoods Party Smoker
X2 on good deal. Just too far for me. I would love to have a Backwoods Party or a Humphreys Pint.- dward51
- Post #6
- Forum: Classified Ads
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Best snack stick casings? More tender....
I've had good results with AC Legg's #116 seasoning. I've tried others which I do like, but #116 is my go-to and favorite. The seasoning out of the bag is very good, but I also doctor it up for a little different flavor. Here is one of my prior threads with the recipes (#116 plus changes I used... -
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STRONG taste from Instacure #1 Pink Salt/Prague Powder???
Also not all scales are created equal. Do not try to use a larger digital scale to weigh smaller quantities as they can be off by a couple of grams. That can be 50% of the amount of cure (5.5g for 5 pounds of meat). Get a smaller scale for spices and cure. One that has 1/100th of a gram... -
Best snack stick casings? More tender....
Those old time snack sticks in a jar like you described are made by a fermentation process which is totally different from how we make them normally. It's a longer combination of smoking and drying in a controlled environment. NEPAS has made some that way, but it's a lot more time and effort... -
Pid wiring question
yes that should work. Just remember those screw terminals will be hot with AC voltage. I presume the terminals and SSR will be inside an enclosure and not subject to accidentally brushing against any of the screw terminals as those will be "hot" when the unit is plugged in. Also remember...- dward51
- Post #34
- Forum: Smoke Houses
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Willies Sticks
Ouch, get better Rick. I know somewhat how you feel. Last Sunday, I was going to load some pellets in the PB5 vertical smoker and ended up falling forward and slamming my knee on the deck. I look like I lost a fight with someone wielding a cricket bat on my right knee and lower leg. But... -
Brisket flat in the Copperhead 5
Thanks guys... Chalk up another success in the Pit Boss 5! I really like this smoker. I need to try some snack sticks soon. -
Smoke issues
Pellet brand can matter. But I like to do what I call a "hybrid smoke" in my Pit Boss 5. Especially on a shorter cook/smoke. I start with the smoker set to "smoke" for a hour or so and then crank it up to the 225* to 275* range depending on what I'm smoking. I even do this for wings, but I...- dward51
- Post #12
- Forum: Pellet Smokers
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Brisket flat in the Copperhead 5
Ended up pulling at 207*, and I finished at 300* and not 350* as I previously thought I would do. Took a little more time to get the thick side to probe to my liking. I think that end of this flat was perhaps a little leaner, but who knows. After letting it rest for 50 minutes, this is what we... -
using baking powders in emulsified sausage?
I've never heard of putting baking powder in sausage. I do use a phosphate binder in mine regularly with excellent results. Either AmesPhos or Butcher & Packer special binder. A little goes a long way (a pound will last dang near forever). It looks like baking powder but is not the same. -
Brisket flat in the Copperhead 5
Flat is at 158*, I decided to just foil it and be done. Double wrap on the foil. We had some button mushroom caps that I needed to use, so I sliced them up and put under the brisket. Out of beef broth, but a little bit of Moore's Marinade will have to do (not too much). Put the Solais... -
Brisket flat in the Copperhead 5
Start watching the brickseek clearance prices now. They are just starting to mark them down in some areas, but not widespread yet. Once they start, they go fast. -
Brisket flat in the Copperhead 5
First go at a brisket in the Copperhead 5. I wanted a whole packer, but Sam's was out. They did have some cryovac flats so I got a 6 pounder. I know flats can be a pain to cook and some will say grind it for burgers, but I'm going to give it a try. Since I'm wanting to keep this from drying...
