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  1. senorkevin

    Pork cooking and freezing question?

    Can I: buy fresh pork loins, smoke them, freeze, defrost and eat cold buy fresh pork loins, smoke them, freeze, defrost and reheat in oven?
  2. senorkevin

    Smoker or home oven?

    I have tried a few recipes in my ECB that says I should cook in the smoker without smoke. The trouble is that when I use the ECB it takes 6 hours to cook at 180. What is the difference from using the ECB or cooking in the oven at home on the lowest setting?
  3. senorkevin

    ECB with water pan question

    If I remember correctly I think I need to leave the water pan in as I don't want direct heat...or something like that!
  4. senorkevin

    Need a sausage stuffer and am looking for advice

    II never knew that. The next time I purchase something from amazon I will use the link.
  5. senorkevin

    TVP moistened?

    This is for salami. It says 50g so I assume I use 3/4 of the weight
  6. senorkevin

    TVP moistened?

    How do I moisten TVP? Is there a ratio to TVP to water?
  7. senorkevin

    ECB with water pan question

    I have just made salami and pepperoni. The recipe says to cook in smokehouse without smoke. It doesn't say anything about humidity levels. My question is if I should use the water pan inside the ECB or not bother? Thanks
  8. senorkevin

    high barrier casing internal temp.

    Back to the drawing board!
  9. senorkevin

    high barrier casing internal temp.

    Insert the probe then place the salami into the water and leave the probe in the salami?
  10. senorkevin

    high barrier casing internal temp.

    Yesterday I tried to boil salami cotto for the first time. However, I came across a problem. I tried to measure the internal temp with my probe, I pierced the high barrier casing and all the juices started to come out. I tried to wrap it back up with plastic wrap but it work out too well and all...
  11. senorkevin

    Cure #1 @7%

    Perfect. Thank you so much for your help.
  12. senorkevin

    Cure #1 @7%

    So if the recipe says: 6g cure #1 30g salt I will need to add 5.358g (6*0.893) cure #1 @ 7% 33.21g (30+10.7%) salt Is that correct?
  13. senorkevin

    Need a sausage stuffer and am looking for advice

    I must admit it does look like a beast! I will let you know how it works when it arrives. Also it is arriving a day earlier than scheduled! Also the good thing with amazon is that you can search the internet for coupon codes and in the U.S. you can get it in 2 days!
  14. senorkevin

    Cure #1 @7%

    Yeah. my scales are .01g Whould I also need to add more salt?
  15. senorkevin

    Need a sausage stuffer and am looking for advice

    I have just bought this one and it will arrive next week. it is $160 but it is 7 lb and has metal gears and tubes
  16. senorkevin

    Cure #1 @7%

    Today I want to smoke some bacon, pepperoni etc. However I have a question. All the recipes I have read calls for instacure #1 @ 6.25%. The curing salt I have is 7%. How can I work out how much of my cure I need to add? For example, if a recipe asks for 6g of instacure #1 how much should I...
  17. senorkevin

    Mexico City

    Is anyone coming to Mexico City soon? I really need some instacure #2 but I dont want to pay $60 for shipping for something that costs $10!
  18. senorkevin

    Old Tilia FoodSaver Questions???

    I too am looking for a manual for a "compact foodsaver by tilia". Any ideas? Please help! I tried to use it a few months ago. I thought I did everything correct then after about a week, the bag had lost its vacuum.
  19. senorkevin

    Smoking with ECB

    So I need the water pan then! I have drilled some holes in the charcoal pan and moved the legs to the outside of the ECB. I have just bought a thermometer and a gasket to seal the lid which I will today or tomorrow? Do you know of anymore mods?
  20. senorkevin

    Cut to make sausages?

    Is it called blade roast?
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