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  1. rob g

    3D Printed Chef's Choice slicer "flap killer" modification

    If you need a hand modelling stuff let me know. I would just need a sketch with dimensions. I do machine design for a living and use Solidworks.
  2. rob g

    What is the best way to cut logs into rounds to turn into chunks?

    I tried my chopsaw a couple times and got some nasty kicks from it. I like the bandsaw better.
  3. rob g

    3D Printed Chef's Choice slicer "flap killer" modification

    I find 4 hours in the freezer makes the bacon slicable as well. But I'd still like to fix the root cause. From what I've seen here it seems like a simple fix.
  4. rob g

    3D Printed Chef's Choice slicer "flap killer" modification

    Now that I've seen these mod threads it got me thinking of modifying my 615. I don't have a 3D printer but im thinking of adding a plastic tray over the slide tray. I'm thinking of machining a step out of the center so it doesn't move around. A clamp along the edge catching underneath would...
  5. rob g

    3D Printed Chef's Choice slicer "flap killer" modification

    John, What keeps your clip from being pushed off due to the down pressure of the meat when the blade is cutting ? Purely press fit?
  6. rob g

    6 hours vs 14 hours Pork Butts

    A number of variables: - weight of butt - temperature of smoker - the meat itself - wrapping I've started cooking at 275-325F . I still take usually 8 hours getting to my target temp of 203F internal. I'm not seeing any difference in the final product from cooking at 225-250F. I don't usually...
  7. rob g

    Jerky process and colour

    I bought a Triton scale when I started getting into making bacon for measuring the cure #1. I'd rather be safe than sorry.
  8. rob g

    Jerky process and colour

    It was cure #1 from the sausage maker at 1.1g/lb.
  9. rob g

    Jerky process and colour

    I got 17lb of meat into the marinade yesterday so I could dehydrate today. I split it into 3 flavor batches. My process was as follows: - trim inside round of visible fat - partial freeze and then thru the meat slicer for 1/4" slices (with and across grain depending on piece of meat) - mix the...
  10. rob g

    Ambient for dehydrator usage

    6lb of beef turned into 2lb-12oz of jerky. It warmed up today so the garage was about 6C. Dehydrator took 6 hours at 160F.
  11. rob g

    My cold smoker....

    No chipper lol. This was wood the neighbor cut up for me. I'm trying not to put it in the wood stove. My main smoker is a Kamado Joe and I use lump with a couple small chunks of smoke wood in it. I'll never use all this apple wood (about 16 to 20 cubic ft)
  12. rob g

    My cold smoker....

    If you're interested in some dry apple wood let me know
  13. rob g

    Ambient for dehydrator usage

    I put a batch of beef in the fridge to marinate. Tomorrow's supposed to be warming up to 8C with a storm going thru. I'll have the meat in the dehydrator by noon and in the bag by supper before the temps plummet again.
  14. rob g

    Ambient for dehydrator usage

    I would like to make some more jerky. I have an Excalibur 9 tray dehydrator. My issue is my garage temperature varies between 2C and 8C with the winter weather. Running the dehydrator in the basement would likely get us both tossed into the snowbank. Would I be able to make jerky with the low...
  15. rob g

    cost of Pork Belly

    I can find pork belly in Kitchener for 3.99/lb. I cross the border into N.Y. or Mi 6-8 times a summer to judge KCBS. I usually check the local Costco and quite often find a skinless belly for 2.50-3.00 /lb. I like not paying for the skin but with the exchange on the dollar there isn't a lit of...
  16. rob g

    My cold smoker....

    I'd be more concerned about the neighbors sneaking into it. Beautiful build.
  17. rob g

    squeezing your meat

    The last jerky I made I didn't do anything. I just took the strips out of the marinade and on to the dehydrator trays. Made a hell of a mess of my tray sheets and quite a cleanup.
  18. rob g

    Ref; Should I start over...

    I usually place my Ziploc bags on a tray in the fridge when curing. I arrange the bags so the adjacent bag holds the sealed end vertical to prevent leaks if one of the seals is bad. Ive had good luck so far.
  19. rob g

    Bacon! Something to show finally.....

    If you have too much you can send some up here. I can hardly wait for my slicer to arrive
  20. rob g

    Bacon! Something to show finally.....

    I haven't made popcorn in a pot since I was a kid. I used to catch hell from mom for the burnt pot bottom lol. Now it's the microwave because I'm lazy and it's easy. Using bacon grease sounds like I might have to give it a try and risk the wrath of the wife
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