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  1. olaf

    Hot sauce 2021

    Like your dogs. I'm definitely going to have to try mixing fruit with my ghost peppers, what I have now is too hot. How long will this keep in the refrigerator.
  2. olaf

    Thoughts on automating the salmon smoking process

    I like what your trying to do I was trying that exact setup but just didn't have the patience to learn to write an app so I kept going backwards in technology about 30 years. The relays will be an issue and will need to be about double the current rating of the heaters. Good luck
  3. olaf

    Parkay squeeze bottle vs. butter on ribs?

    It's just convenient I can definitely taste it when I tried it on ribs and it really isn't that good. Butter on the other hand was good but not necessary. They are totally different hydrogenated vegetable oil vs cream.
  4. olaf

    Already-sliced bacon?

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    • olaf
    • Post #12
    • Forum: Pork
  5. olaf

    Already-sliced bacon?

    If they said it was cured I would just take the loss and get rid of it. When you say it didn't look or taste like bacon did it look and taste like fried fatty pork? It would not have been pink if not cured. Soaking it will not remove any cure you may be at double the amount allowed.
    • olaf
    • Post #11
    • Forum: Pork
  6. olaf

    Already-sliced bacon?

    Stack the strips up then tie the strips together with a string and smoke it. First test fry a piece to check for salt content. I did this for a girl at work when she bought sliced belly rather than bacon, it turned out ok not great but better than what she had. Hopefully your not curing the meat...
  7. olaf

    Bacon Temperature

    I'm one of those that doesn't worry so much about my temp getting a little warm. I've had no problems going 100-110 for 8 hours.
  8. olaf

    Bacon Temperature

    Are you planning on hot or cold smoking
  9. olaf

    Cure

    Unless you can weigh what's left, that's a nearly a third of a cup.
  10. olaf

    stupid question about beef ribs

    First thing you need is a better butcher. If your not a fan of brisket you may not like them. From my butcher I bought chuck ribs, the bones are 8 to 10 inches four bones per rack, average 5 to 6 pounds per rack. Less fat then the plate but are excellent.
  11. olaf

    My quest for thin blue smoke

    Interesting and great idea. Does that work as well as the fan? It's been working much better but I have not tried a true cold smoke this way. My fan (same one you have) did not evacuate the smoke quick enough
  12. olaf

    Temp won’t increase

    On amazon search for adjustable propane regulator. My gas grill gets crazy hot with that.
  13. olaf

    Pastrami

    I'd be interested into how it turns out.
  14. olaf

    My quest for thin blue smoke

    I used a fan for a couple years and it does help a lot then I fixed my ventilation issues and the problems went away. The fan will get coated with creosote and eventually quit but if what you have now tastes good go with it. I added a smokestack to mine.
  15. olaf

    First time doing an equilibrium cure

    Any suggestions on a maple cure recipe for my next batch? Either use diggingdog calculator or make your own with MS EXCEL cure at 156ppm salt at 1.75-1.95% sugar about 2% this will give you straight up bacon at a salt and sugar content that most people would like. Substitute maple sugar...
  16. olaf

    Freezer suggestions for my ice cream store

    Ice cream shops have been popping up in all the towns around me they've gotten very popular. I wouldn't hesitate on used equipment.
  17. olaf

    First time doing an equilibrium cure

    I think it helps with salty bacon to slice it thin
  18. olaf

    My Buckboard Attempt

    Is this the same recipe you use for belly bacon? Were all waiting for the results, love buckboard bacon.
  19. olaf

    Sanotize....Covid Nasal spray

    I would just get a shot of regeneron; cured Trump in two days.
  20. olaf

    First time doing an equilibrium cure

    The cure and salt are high. If this is perfectly mixed you are at 3.3% salt 1.9% sugar and 200ppm cure. If it's not perfectly mixed its at ???
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