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  1. checkerfred

    Did I possibly use too much cure?

    Usually 1:1
  2. checkerfred

    why use curing salt?

    Are you asking me? I like regular...I guess. Somewhat spicy and hot, maybe teriyaki...I’m really interested in Sonny’s recipe that tastes like the stuff at his campus store
  3. checkerfred

    why use curing salt?

    Do you happen to have a recipe for the jerky you’re making that’s like the campus store?
  4. checkerfred

    Did I possibly use too much cure?

    How many grams per pound and does it change when adding in a liquid or water and spices or marinate?
  5. checkerfred

    Did I possibly use too much cure?

    Thanks!
  6. checkerfred

    Did I possibly use too much cure?

    So I hardly ever make cured jerky. Only have a few times. I tried it again and read on here about adding weight of meat and water together and then input into the curing calculator (digdogging farm one) when calculating how much cure. I did that but calculated it based on 156ppm instead of...
  7. checkerfred

    Sous Vide and the Danger Zone?

    Thank you for all the replies. I really want to get into sous vide. I’ve been looking at them for a while but the temp/safety thing just wasn’t clear to me.
  8. checkerfred

    Sous Vide and the Danger Zone?

    Good catch
  9. checkerfred

    Sous Vide and the Danger Zone?

    Thanks Dave!
  10. checkerfred

    Sous Vide and the Danger Zone?

    What about ground meat? I’ve seen people doing burgers sous vide style. I assume that since they aren’t super thick they come up to temp quick enough?
  11. checkerfred

    Sous Vide and the Danger Zone?

    I've done a search here and on google but I'm still not getting how cooking with sous vide is safe. Specifically getting the food out of the danger zone in ample time. I can see if it's a thinner cut of meat, but what about something like a roast or butt? I see where people cook them for like...
  12. checkerfred

    Need help reaching/keeping temps

    I think I did something similar the first time I got it real hot. I had a pile of coal inside then dumped the chimney coals in the center. I couldn’t remember though and wasn’t sure what changed I’ve got a GMG Daniel Boone that I sold a traeger to buy during their Black Friday sale. I like it...
  13. checkerfred

    Need help reaching/keeping temps

    Thanks for all the replies everyone. I am using lump. I talked with a guy from a Facebook group on the phone and he said I wasn’t using enough charcoal, to fill it up to the air vents, then light it in the center instead of using a chimney starter. I did this and sure enough, I got it up to...
  14. checkerfred

    Need help reaching/keeping temps

    Yeah I’ve done both of those. They don’t know anything about it. What a surprise since they sell the grill
  15. checkerfred

    Need help reaching/keeping temps

    hey guys, I purchased a Bravo Profire Kamado grill a few months ago from a local dealer for a great price. When I first got it, I messed around with it and was able to get temps up to around 700. Now I can’t get it above 500 and when trying to smoke at low temps like 225-250 it seems to just go...
  16. checkerfred

    Cold Smoking Turkey?

    Yeah
  17. checkerfred

    Cold Smoking Turkey?

    Ok that’s what I figured. I’ll call and talk to him. I’ve got 3 of them, the tray type, a solid tube and then the expandable. They work great at lower temps like 225-275 but going higher to like 375 or so they choke out. I’ll call and see what I might can do different
  18. checkerfred

    Cold Smoking Turkey?

    I’ve got the tray and it’s the same. The tubes are actually a little better.
  19. checkerfred

    Cold Smoking Turkey?

    Not sure on the size. I’ll have to look later but I’d say it’s average size. Maybe 12-15 lbs? Smoker is a GMG Daniel Boone My end result is a decent smoky flavor and crisp skin. So I thought smoke it first and then cook fairly high to crisp it up. I’ve found my pellet tube won’t smoke at...
  20. checkerfred

    Cold Smoking Turkey?

    See my reply above. The smoker tube gets choked out at higher temps because of lack of oxygen. The pellets go out and quit smoking
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