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  1. Culinary Otter

    Attempting First Cold Smoke

    Does for sure I'm the same way. The 10-20% is good to know, thanks.
  2. Culinary Otter

    Attempting First Cold Smoke

    Thanks! I didn't have a frame of reference for this one so going to weigh the bones after I cook these to get a ballpark for next time.
  3. Culinary Otter

    Attempting First Cold Smoke

    Well after challenges with the weather and the smoker, here's the (almost) end result. Cooking them up in the SV on my days off this weekend.
  4. Culinary Otter

    Smokey Ghost Hot Sauce

    That's an interesting way of doing it. I've always fermented everything at once, not in two stages. I might try that next time I make some hot sauce.
  5. Culinary Otter

    Chorizo My Way

    Man I love a good chorizo. I attempted one similar last year but had too much red wine in it. Will definitely try these they look delicious.
  6. Culinary Otter

    Frustrated with AMazeN pellet tray

    20
  7. Culinary Otter

    Frustrated with AMazeN pellet tray

    I haven't even got far enough to worry about creosote 🤣
  8. Culinary Otter

    Frustrated with AMazeN pellet tray

    That's the blend I'm using once I went from dust to pellets. Let it burn for 45 with a torch. Didn't stay lit.
  9. Culinary Otter

    February Throwdown: Chili, Soups, And Stews (Gonna Be Fun!!)

    I think this year it's taylor swift 🤣
  10. Culinary Otter

    Frustrated with AMazeN pellet tray

    Lol I'll post the full story in the cold smoked chops thread I started, but here's the cliff notes: - started with a tray full of custom blend saw dust - as per the manual, held torch on it for 45 seconds (or more) - did not stay lit for the 10 mins as per manual - attempted to do too many...
  11. Culinary Otter

    February Throwdown: Chili, Soups, And Stews (Gonna Be Fun!!)

    Sorry for the newbie questions, haven't seen one of these before: - how brief does that description have to be? I'm assuming similar to a description a contestant would use on Chopped or a similar competition show? - the rules state "Please do not move or delete the location of the photo...
  12. Culinary Otter

    Frustrated with AMazeN pellet tray

    Wow do I wish I found this thread yesterday instead of staying up until 04:30 trying to keep my tray lit. :emoji_expressionless:
  13. Culinary Otter

    Temp probe cleaning tip.

    I try not to get the non-business end of my probes too wet. Barkeepers Friend in liquid form works miracles when your average scrubby pad fails.
  14. Culinary Otter

    Beef Jerky, How much sea salt to be safe in a food dehydrator?

    I've made a basic salt and pepper jerky using the 300/10 min method. Works well. Post pics of you results!
  15. Culinary Otter

    Do you have a snack stick locker?

    I'm more worried about my friends nipping my high end Scotch. So I hide that in a jar labeled "tofu water". I leave my snack sticks out to distract them while feeding them cheap Scotch.
  16. Culinary Otter

    Beef Jerky, How much sea salt to be safe in a food dehydrator?

    If you're really worried about it I would recommend pre-cooking the jerky if you're not adding cure and limited salt. If you have a thermometer, cook the jerky to 160F in a 300f oven. If you don't, cook for about 10 mins assuming your jerky is 1/4" thick. Season , then transfer it to your...
  17. Culinary Otter

    Homemade Marscapone

    Up to 4x that if my math is right. One of my favorite recipes is a cacio e pepe noodle kugel and it uses a lot of marscapone. Last time I made it, the entire dish cost me $60 which is insane. I kind of thought ricotta and farmers cheese were all you could make easily at home. Thank you so...
  18. Culinary Otter

    Homemade Marscapone

    Following. Marscapone is insanely expensive here now. Didn't realize it was that easy to make. Also extremely excited to see what you're using it for.
  19. Culinary Otter

    My Bacon

    Saw your other thread - assuming the "0.25% sodium nitrate" you listed there was 0.25% cure #1? If was cure #1, just an FYI that's sodium nitrite, not nitrate. Nitrite (cure 1) is for what bacon and other short cures (like what you're doing here); nitrate (cure 2) is for long cures like dry...
  20. Culinary Otter

    DIY Curing Chamber Help - Drilling Holes

    Noted will move all of those thank you. That's the UVC. Decided to roll with it for dry aging.
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