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  1. dr k

    Refreezing Thawed Raw Meat

    Reread post #1 above and that should give you your answer.
  2. dr k

    Soil for peppers

    1/3 spent coffee grounds, 1/3 peat moss, 1/3 top soil or 2/3 potting mix vs later two. Or 1/3 sand vs 1/3 spent coffee. Coffee is best for nitrogen and as a draining additive like sand. In the growing season 1/2 cup magnesium sulfate per gallon of water monthly which is plain Epsom salt that...
  3. dr k

    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    While you're at it put a small glass of water in the fridge with a calibrated digital cable probe or the newer RF Thermopro totally wireless tempspike XR therms or similar in it and find the coldest and warmest corners of the refrigerator. Water is like 820xs denser than air and 28.5xs a better...
  4. dr k

    Awesome rib eye

    Yes it Is. Med rare at 131. I'm sure you checked your SV water bath with other calibrated instant read therms to confirm an accurate 131*F. Also, you can pasteurize at 130+ F vs just heating which is only about an hour longer with Baldwins charts so yo can't go wrong if your water bath is...
  5. dr k

    Actual Temperature in Your Smoker and Common Smoking Misconceptions

    Well no! The shiny side is from the milling, rolling process of making an ingot of Alum into a thin foil. This keeps going round and round. So if you f up and put the shiny side against the potato, don't unwrap and re wrap. It only matters if there is a non stick side of the alum foil that...
  6. dr k

    Considering A Kamado

    The Kamado is just insulated cooking with a round symmetrical shape for even heating that uses much less fuel to maintain the same heat especially indirectly smoking and bbqing. Direct grilling is hot and fast and many keep the lid open until a flare up and is immediately snuffed out with the...
  7. dr k

    2 Year Old Ribs and 18 Month Old Pork Belly - Frozen :-(

    If it's been in it's original vac sealed cryo vaced plastic it's fine. I just did a three year old brisket. It's when it's on a Styrofoam tray with plastic wrap that gets freezer burned in 6 months.
  8. dr k

    Considering A Kamado

    I've had the Red Akorn from Menards for 11 years+ and its great. I bought it for $248.00. I saw a Pic of the Akorn Jr on FB marketplace with 3' or 4' pipes in the legs to turn it into a tri pod elevated free standing kamado. A 17" charcoal grate for the weber 22" kettle grlll on the brackets of...
  9. dr k

    MES Randomly Shuts Off

    I have collected three controllers that are rear mounted that are unreliable except the one on it now for my Mes 30 and I use a PID for the Mes 40. All three controllers are identical and oem for my Mes 30 and 40. That's why all controllers come inside when not being used that are working...
  10. dr k

    Temperature Probe Question

    What's your altitude and every 500' drop a degree for the first 6,000'. Boil test all therms. you can do a proper ice water bath with crushed ice and fill the glass 3/4, then fill with cold water until the ice lifts off of the bottom and wait 5 min. Stir constantly to see if you have 32F...
  11. dr k

    Did I miss my window for this Venison pastrami?

    I've never used Morton's Tenderquick cure that has I believe nitrate and nitrite. I only have used Cure #1 which is 6.25% nitrite and 93.75% salt but you followed a recipe with Morton's and all should be fine as long as the true weight of meat matches cure you used. Flipping is something I do...
  12. dr k

    Did I miss my window for this Venison pastrami?

    I need more info on what you consider dry brined or with cure 1 since pastrami is cured smoked with cure 1 from a corned beef. If it has cure 1, .25% and at least 1.5% salt, flipping is optional and good but the 1/4 inch per day plus 2 days for good measure is the right duration. You were...
  13. dr k

    PID Troubles

    I use this setting on my Auber WS-1510ELPM. If P=0 no matter the other I and D settings, then it's an on off controller at set temp. In the setting above the controller is full power closed circuit 1 degree below set temp then 1/2 degree below set temp switches for 50% power and off at set temp...
  14. dr k

    Replacing Circuit Board on MasterBuilt smoker

    It didn't come with a wiring diagram? Did you takes pictures of the old board before disconnecting the wires and removing it? It has two black cube relays so does this Mes 30 have a top broiler heating element? Any inside pictures of the smoker? Take pictures of the back of the smoker model and...
  15. dr k

    22lb Berkshire Fresh Ham

    With soft poultry meat, the open neck and large cavity pop's does mention injecting over 2" and 14 days 4 legged cattle. He mentioned the boneless pork loin falls in the 2" no injection range. He didn't mention injecting poultry. I did the wet curing brine turkey once but just do Kassler...
  16. dr k

    22lb Berkshire Fresh Ham

    The water weight to cover and the weight of the turkey x.0025 6.25% nitrite for 156ppm. was for 5+ days curing. It's from Pop's wet curing brine recipe.
  17. dr k

    SV: Seasoning Frozen meat before sous vide cooking

    ooooh! fish sauce. I have Red boat 40 N for my Kimchi ferments. Thanks for the heads up.
  18. dr k

    Considering A Kamado

    I use the Kamados as a bbq or high heat from pizza stones to roasting chxn. Not smoking vertically stacking and 5 layers with snake slow burn system. Nope. Get a smoker or a system that is modded.
  19. dr k

    22lb Berkshire Fresh Ham

    I want to take a bite out of it. Crispy outside. Ok, poor man's SV prime rib time with a chuck 131F/48hrs. @chopsaw I did get 100% Shiitake Mushroom powder on Amazon to add 3T to your Lipton's beefy onion pkg recipe since I no longer can find the Beefy mushroom and onion Lipton.
  20. dr k

    ThermoPro TP972 TwinTempSpike Plus sale

    When your's is stored in the booster it may top off like the Thermopro TempSpike XR. The receiver lasts 3 months with the spikes stored in it when all is charged with the C usb. Under usage the tempspikes last 30+ hours out of the receiver transmitting to it but when cleaned and stored each...
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