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24-26 pre tubed sheep is my preferance. and the dogs i make i put in big pot of 175 degree water and check them in ten minutes with thin instant read thermo. i dont emulsify as i borrow my daughters kitchen aid pro. and mix till i think its looks good. i mostly use all beef but have mixed 30...
i have the fm 5460 and make bag after bag and seal bag after bag. i really like the marinade dish gets it done fast. i think ive had it when model came out. put thousands of feet thru it...... heck i looked for the 4835 like op had and cant find any info on it...
some more pics of chops n roast tied .. i have a fridge in my shop and i keep it at 29-30 degrees, as the meat gets kind of slushy after 3 days n cuts real nice, i like better than freezer cause that only gets outside.. n blood doesnt usualy freeze till 28 or less.
well this a start and will take more pics as i make chops. you can see nice back fat on the outside. and the tenderloin tucked inside, and the tenderloin cut out, and the rear section is a nice bone in roast with back fat on. now first two pics are in crovac and two pcs. its the spine cut down...
well if i use bluetooth only and not hotspot off my phone my meater wont know that theres an update cause no internet eh?? my new s21+ has way better range for bluetooth than old s8. we dont have cable net we use only phones for internet and each have 30 gig hotspot, for streaming movies ect i...
i have the 4 block meater and will keep it out of trash. i dont need another so no problam. i just wont update software as it works excellent now. the fit and finish of the 4 probe case is really nice
2tbls for 5#'s wont be any more than a good smoke imho.. now i dont use oven i use my fan driven dehydrator. its done sooner and i can gradually increase temps
i use liquid smoke and i use my deydrator to get to temp, increasing temp like smoker.. i used up to 3 tbs to 5 pounds. but that depends on recipe and pork or beef. to me seems beef takes little less. most say start with 1tbs to 5 #'s to start. to mee not enough
cod is my choice. and our sams store has frozen thick cut shrink wrapped bags thare very good.. Member's Mark Pacific Cod Loins (3 lbs.) - Sam's Club (samsclub.com)
ya know at sams and costco they dont put all the bulk cyro packs out at least not here. you have to ask for them. and you have to know they have them.. at sams i have never seen the cyro pack beef ribs or 20# chuck roll's or the fillets ect cause they cost $100 bucks, in the cooler but i ask for...
confused about watford as it says 2017.. but i think that week in fargo is open..we only made 4 reservations for state so far.. and i can make ribs, ill be my own judge eating.....jeff
i got in on the pre buy few yrs ago.. it works very good. example, i have a 2 burner smoke hollow, i use one burner lots of times. now when i cook i fill to freeze a few pounds. the side with burner running is 15 degrees higher, i switch burners and ambient temp reverses. and with my new galaxy...
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