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Failed Ribs. Second time...
190 is low in my opinion... 195-200 seems to be the general temps people like them at (200 being more fall off the bone, 195 being bite through) how did you know your smoker was at 275? with the thermometer it came with or with a trusted one? my Weber one reads over 300 when I'm at 250 at the grate -
ATTN: curing RKIs and SMEs -- bresaola question
I couldn't watch your videos because they are blocked at work for me... using wine as the liquid for your curing brine will be fine... it will likely speed up the curing process because of it's lower PH; however, i have no idea about how much it will speed things up and it would be better to... -
Bacon experiment 1
going longer won't hurt anything as long as you used cure#1 or #2... you may get some case hardening, but 9 days is pretty short for that to happen... especially considering you did 18 hours of smoke and likely rested it uncovered before smoking. i honestly get the unease though... i used to... -
Bacon experiment 1
you put all that time into curing and smoking and you want the shortest? lol. I have never gone less than 5 days, but 7 is noticeably better IMO. you might like a more harsh smoke taste than most people if you liked the cheese right out of the smoker so maybe you would like less of a rest? -
My adventures in starting dry curing
Looking great... are you still spraying mold on the coppa or the walls of the fridge... or just the one time? -
Bacon experiment 1
Looks great! It's funny how subjective salt can be... it's awesome that you have it narrowed down so well for your tastes. -
sausage stuffer
Dirtsailor has the trick there... I haven't used it to stuff (I don't have the horn type like you), but I use it to grind and push the last of the meat out -
Smoked wings question
i understand your sentiment Gr0uch0 and generally agree... I'm trying to slightly mimic a marinate that i could get when i lived in western NY and the cheaper ones with the combination of Montreal seasoning seems to come the closest. I'm sure a better dressing would likely be better, but there...- uzikaduzi
- Post #9
- Forum: General Discussion
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Smoked wings question
i like Montreal seasoning too, but i buy the cheapest zesty Italian dressing, soak them in it overnight, take them out in the morning and coat a Montreal seasoning and let air dry in the fridge till i around 4 pm and smoke at 300 for about 1-1.5 hours... i get a combination of some crispy and...- uzikaduzi
- Post #7
- Forum: General Discussion
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Electric smoker temperature
trusted thermometer or the one in the door? if it's in the door, I'd bet it's extremely in accurate... the one on my Weber is 50* high, an old propane one i had was 75* low, and the one in my offset that i bought separate and put in is 30* high. a 36" 12g extension cord shouldn't be an issue...- uzikaduzi
- Post #4
- Forum: General Discussion
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first time smoker maybe a dumb question or two....
They will ignite on their own... I have only used the wood ship containers with a lid on a gas smoker, but with an electric hot plate, I used a cast iron pan... I filled it all the way up with wood chips. The only difference i can imagine is that a hot plate cycles on and off, but my gut is its...- uzikaduzi
- Post #2
- Forum: For New Members
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My adventures in starting dry curing
Super excited to see how the Copa turns out -
My adventures in starting dry curing
What's temp and humidity ? I want to do this so much, but I'm scared of case hardening and of my wife flipping out about buying more stuff for hobbies... I just spent too much on gun parts :-( -
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Cures cook times and sausage versus jerky
Yes... as long as you pass 40-140 in 4 hours you are safe, but 140 isn't completely cooked... sausage should be cooked to an IT of 160... when I smoke with a cure, I bring them up to 152, but I think if I was going to skip the cure, I'd go to the recommended 160. I have never heard of nitrates...- uzikaduzi
- Post #3
- Forum: General Discussion
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Bacon experiment 1
Color looks fine to me... when I use pellets, it doesn't take on a nice bacon color until after I smoke it and rest in the fridge -
Bacon experiment 1
looks good... I like to go 14 days, but 12 likely fine... i wouldn't cut it in half if it was me. you actually get some protection from it being whole if for some odd reason the cure didn't penetrate. i'm jealous of your temps for cold smoking... I end up having to add ice to my food chamber to... -
Heat Bricks
some people don't like water pans... i like them and you can really even out your temps in a COS... i had a brink man for a long time and i didn't modify anything... just used charcoal, dry wood chips and a water pan and it worked OK. I'm not saying fire bricks are a bad idea in any way for the...- uzikaduzi
- Post #4
- Forum: General Discussion
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Hello from central Maine
you smoking a prime rib roast? that sounds awesome! make sure you post some pics. -
new to making sausage question.
I would ask someone who has tried both before looking into a stuffer... Nepas saying that thing works well really surprises me because of how much i hate using a grinder to stuff sausage, but obviously they have one and give it good reviews. my suggestion was a guess.
