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  1. tallbm

    Help with first time bacon.

    When you buy an off the shelf mix like the Willie's Snack Sticks, the seasoning is mostly salt and sugar along with their other seasonings for flavor so as SmokingEdge stated there is no need to add any salt and sugar with the store bought seasoning THOUGH you do need to add cure#1 to it...
  2. tallbm

    Help with first time bacon.

    Cure and salt travels about 1/4 every 24 hours so every day will give you 1/2 an inch total. From there you calculate how many days and add a couple days for buffer/safety and you know you are good to go on a minimum number of days to ensure it's cured all the way through :D
  3. tallbm

    Gemini AI

    AI's are neat and helpful in many uses. I agree with @Torch&Tone, be sure to ask for and verify the sources it pulls it's info from and those sources should be legit. Basically it's best to treat AI like we would/should treat a person when it comes to this stuff. The age old practice is to...
  4. tallbm

    General questions about bacon

    Yeah that should help with the smoke smell some.
  5. tallbm

    General questions about bacon

    To let it cool down and set up firm before slicing. If it's cold it will slice like a breeze :D
  6. tallbm

    General questions about bacon

    It will kind of be like the dog skunk situation but not that bad. It will just be contained in the fridge and the smoke smell will go away after a week or so but everything in the fridge and the inside of the fridge itself will smell like the smoke on the bacon lol. I guess if you have an air...
  7. tallbm

    General questions about bacon

    Hi there and welcome! @Gonna Smoke has you covered very well. To back up what he says, you can absolutely do this and it is actually easier than what you think. I believe your smoker can do even though the process is to walk the temp up slowly. To start lower than 165F smoker temp you can...
  8. tallbm

    Probe placement and calibration? (MES30 + Auber)

    You have the right idea. Here is an example of my smoker where in this case I'm using a "V" shaped rack to smoke a cured pork shoulder to make it into a ham. That rack has feet that sit just inside the foil metal pan and notice the foil pan does not take up all of the bottom rack space but...
  9. tallbm

    Probe placement and calibration? (MES30 + Auber)

    Hi there and welcome! 1. I think your probes are reading right and are fine. The difference across the rack you are seeing is due to the airflow and movement within the smoker. The way the element is made, it will produce heat more towards one side of the smoker than the other. Additionally...
  10. tallbm

    Brisket question

    I'm late to the game. Brisket flats can and will dry out and often have a thin end. When doing a whole packer brisket I remove the thin portion of the flat by making a "U" shape cut where what is left of the flat is about uniform in thickness across the rest of the flat meat left behind. If...
  11. tallbm

    Fresh Ham for curing

    Sorry for the delay in response. I've been away from the computer for a few days. If injected liberally all around and along the bone then curing for 7 days should have it cured through. You can go many many more days than that and get deeper richer flavor, with the cure it wont' go bad and...
  12. tallbm

    Gonna try a fast cook of pork shoulder...

    Yeah basically lay the pork butt on a cutting board, fat side down. Cut like you are going to cut it in half but when you hit the bone basically stop and only have it cut to where you can easily kind of butterfly it out a bit. Season all up in there and when you smoke it make sure and pull it...
  13. tallbm

    Final internal temp question

    Hi there and welcome! If you want pulled pork I'd put it in the oven. If you want smoked pork chops or steaks I'd cut it and eat it. Depends on what you want in the end.
  14. tallbm

    Gonna try a fast cook of pork shoulder...

    Oh yeah you are definitely on the journey now. Many of us have been on that path before, so enjoy the tinkering!!! :D With your next pork butt attempt at 300F, a good approach to consider as a baseline. Would be to season up, do your time estimate guesstimating the time per pound at 300F...
  15. tallbm

    Gonna try a fast cook of pork shoulder...

    Congrats on the success!!! It's likely you only improve each one you do, provided you don't introduce too many variables :D Each smoke can teach us lots of things and this one seems to back that up :D
  16. tallbm

    Gonna try a fast cook of pork shoulder...

    Just making sure it is not lost that an unwrapped pork butt the entire cook will take longer than a pork butt that gets wrapped at some point. Also, wrapping earlier vs later also affects the time of when a wrapped pork butt will finish. Be sure to not wrap too early or you get pork roast...
  17. tallbm

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Just checked again and it's finally showing up for me. I see the TX, LA, and OK specification. I'm thinking they failed to have it in the system when I initially looked and quickly fixed it. I swear I looked and did a page search on "pork" specifically to find it. Just now it was there :D...
  18. tallbm

    Use Kroger coupons and coupons from the Kroger family of stores from nation wide weekly ad digital coupons at your local Kroger

    Hmmmm weekly print ad for Kroger at 75248 shows $0.97/lb pork shoulder/butt but I can't find it it in the clippy area to see details if its TX, OK, LA only. Very odd, might be a bug with their weekly ad so keep an eye out for it.
  19. tallbm

    Beef Tongue

    Wow nice an unlimited supply! I'm used to having them split but still like a butterfly cut but skin still on. Seasoned heavily and then cooked for tacos. When done, the meat peals right out of the skin and stays amazingly juicy with the skin on. Looking forward to seeing everything you make...
  20. tallbm

    PID mod on other smokers? larger option?

    Hi there and welcome! I think the MES40 (40 inch digital version) rewired and using a PID controller may be your best bet. If you remove the light and fasten some angled aluminum up top on the left and right side of the MES to make holders, you can then use untreated 1 inch oak dowel rods to...
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