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  1. DougE

    Question about Bacon cure recipe?

    I do cuing only in metric because the calculations are much more simple. I also just do my own calculations rather than using an online one. Calculating percentages is pretty basic, especially using grams. Your 12.416 pound slab is 5632 grams. My formula for bacon is: 0.25% cure%1 (this never...
  2. DougE

    OJ Highland Fire Management

    Yep, leave the stack fully open and control the fire at the intake. Don't get too wound up with some temp swings either direction. Trying to hold it to a tight temperature range will have you forever screwing with vent openings and pulling your hair out in the process. Let it swing in either...
  3. DougE

    OJ Highland Fire Management

    I was speaking of well seasoned wood that had taken on moisture from the humidity in the air. I believe pre-heating will dry most of that moisture out. Obviously, it isn't going to do much for wood that's still green.
  4. DougE

    OJ Highland Fire Management

    "Don't like Kentucky weather, stick around a few minutes and it'll change". And yeah, hope it changes to rain directly lol.
  5. DougE

    OJ Highland Fire Management

    Next 10 days ain't looking too hopeful as far as rain.
  6. DougE

    OJ Highland Fire Management

    Rain would be great about now. My hay field is mowed, and the short grass left is just going to burn up without some rain.
  7. DougE

    OJ Highland Fire Management

    Cool, Howdy, neighbor! Pre-heating the splits on top of the firebox will dry them out some. Wood is hygroscopic and, even when seasoned, will absorb moisture in humid climates like ours.
  8. DougE

    OJ Highland Fire Management

    The "V"grate configuration works pretty well in the OKJ fireboxes. Splits this size, as long as they are dry or smaller.
  9. DougE

    Strong coffee

    That's an understatement. The carton it came in probably tasted better than the ice milk that was in it.
  10. DougE

    Gumbo Question - Re Roux & Possible Blasphemy

    May have to look into that as well. I know you have a son who is celiac, so you are well versed on all the alternatives.
  11. DougE

    Gumbo Question - Re Roux & Possible Blasphemy

    My wife did a low carb thing a few years ago and surprisingly, a number of the wheat/gluten free alternatives were actually higher in net carbs. I can tolerate small amounts of gluten from wheat, barley, and rye, so I may have to look into that.
  12. DougE

    Gumbo Question - Re Roux & Possible Blasphemy

    Been about the same for gluten free dumplings. Make a gluten free dough and cut it into squares. When you float them on top, they pretty much disintegrate. May get one or two that cook up like regular dumplings, but most of them don't.
  13. DougE

    Gumbo Question - Re Roux & Possible Blasphemy

    I've tried a number of gluten free flour formulations for making roux. None of them act the same as wheat flour in my experience. They sorta work as a thickener, but they don't develop the color as does wheat flour. They also clump up when adding the stock after making said roux.
  14. DougE

    Who remembers these?

    Must have either done that, had it done to you, or been a witness. :emoji_laughing:
  15. DougE

    Who remembers these?

    I did a number of batches in plastic gallon jugs long ago. Juice concentrate, sugar, yeast, and water. A balloon was placed on top in place of the cap while the contents turned into booze. You did have to let the gas out of the balloon every day or two ........... made one hell of a mess if the...
  16. DougE

    Who remembers these?

    Forgot to mention hard cider ........ that will get you jacked up right quick, since it goes down like sparkling apple juice.
  17. DougE

    Who remembers these?

    I'm different. I have never sampled the MD 20/20 mentioned. A variety of beers and wines, hard liquors, moonshine, etc, and I plead the fifth on the joint.
  18. DougE

    Who remembers these?

    Sadly, I'm old enough to remember those, lol.
  19. DougE

    Meat Cure Experiment.

    While it appears cured all the way through, you and I have had many discussions about wet brines (a specific one which I shall not mention, and the low level of nitrite even though the meat was pink all the way through). The nitrite level in that one is below what Marianski deemed to be effective.
  20. DougE

    Anyone using Inkbird or any other wireless thermometers?

    I run a 4 probe inkbird bluetooth (non-wifi) when I bother to use it. I don't use it on cooks very often, anymore, though it works fine. I also have their rechargeable instant read, which I use all the time. I really like it.
Great deal on LEM Grinders!
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