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  1. Culinary Otter

    True Dry Cured Bacon.

    Interesting! My comment stemmed from the fresh sausage side (I always use white in my wursts), in which I find it milder. I usually use a black/white blend in my pepper mill at the table. I have never tried white in any cures however. I'm definitely going to try it, that makes a lot of sense...
  2. Culinary Otter

    True Dry Cured Bacon.

    Not just color - white pepper is milder. I use it in a lot of my sausages where I don't want the "bite" of a tellicherry or black. I'm in for the finish, this looks stellar.
  3. Culinary Otter

    Smoked balogna

    I love smoking while chubs. First time I tried it I used the Meat Church recipe. Totally hooked me.
  4. Culinary Otter

    That's not a Spatula!

    *adds to shopping cart*
  5. Culinary Otter

    Concrete Protection from Grease and Rust

    Solid call.
  6. Culinary Otter

    Need help with MES

    One thing I'll note, (after almost throwing my tube and tray into a field), it depends on temperature and altitude. At 0C/32f and 800m/2400ft I can't keep a tray lit for more than 20 minutes. Thankfully after deep-diving into this forum I discovered the idea of using pellet dust in a tube...
  7. Culinary Otter

    AI Powered Grill

    This is 100% AI. The trouble is, you need to decipher the marketing jargon to figure out where the AI lies. You see, they probably launched this on Kickstarter. Once they reached their backer goal, they decided they didn't need their software engineer anymore (budget cuts/profit taking), so...
  8. Culinary Otter

    Frozen pork butt!

    Cryovac from the distributor has a much longer fridge life than a styrofoam tray or butcher case cut. The sell-by would likely be Feb 1 or so. Cryovac beef has a fridge life of around 4 weeks. Unfortunately cryovac commodity pork is 10-14 days AFAIK. If I was cooking these for myself? I'd...
  9. Culinary Otter

    AI Powered Grill

    I agree but this is the best direction I've seen it take 🤣 Need to start shotgunning them if you buy one of these!
  10. Culinary Otter

    These are neat!

    Nice! Thermoworks makes a similar magnet spool that I use. https://www.thermoworks.com/silicone-probe-spool/
  11. Culinary Otter

    Concrete Protection from Grease and Rust

    Diy epoxy or paint on the entire pad (wait at least a year for it to cure first). BBQ mat under any grills or smokers.
  12. Culinary Otter

    Grow your own ribeye!

    Maybe try a different naming convention? Before hunting season I name any deer we see in the trail cams after my exes. Somehow makes it just a little bit easier 🤣
  13. Culinary Otter

    Smoky, umami jerky

    No recipe, but things that will add that umami flavor for you: - mushroom powder - tomato paste/powder - soy sauce - Worcestershire - MSG - fish sauce - Maggi seasoning Take any one of your favorite jerky recipes as add some or all of those to it. I don't have ratios, but for my "Umami-Bomb...
  14. Culinary Otter

    How much sear do you like?

    What's the toy? I'd kill for an outdoor nat gas salamander but I don't think they exist.
  15. Culinary Otter

    Do you record/log all your cooks / recipes

    Nope. Wish I did more ofthen though. Made a *perfect* sauce for burgers and chicken and be darned if I can remember it now. lol my Instagram is about the only good source I have to look back on. Getting better. Have a couple notepads laying around for notes and if it turns out good I transfer...
  16. Culinary Otter

    Rudy's All Beef Hot Dogs

    My mistake I thought they were closer, but apparently not. I shouldn't trust eBay for my info. @KBFlyer shipping is always the killer! Best I've found was one locally but they still wanted $400 for it. @GonnaSmoke when I get my Omega in I'll test it out and post the results in a new thread as...
  17. Culinary Otter

    Rudy's All Beef Hot Dogs

    I'm in the same boat, looking at getting the 8007. I read through the manuals for both last night, and they both mention being able to emulsify meat, and have a similar blank plate to do so. Both are a low rpm masticating juicer, and the auger seems similar, so I don't see why it wouldn't...
  18. Culinary Otter

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

    Hey it turns out there are some stupid questions. :emoji_laughing: That's what I get for posting after a night shift.
  19. Culinary Otter

    Second bacon batch

    I've always stopped at a cooked temp of around 63C/145F.
  20. Culinary Otter

    Rudy's All Beef Hot Dogs

    Well emulsified sausages were next on my list, looks like I'm juicer shopping. :emoji_expressionless:
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