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  1. nunantal

    Hot water bath

    Thank you Cougar78.
  2. nunantal

    Hot water bath

    I'm assuming when you poach to finish the sausage, the water is already up to temp?   Also, roughly how long does it take to get the sausage (30 to 35mm) down to a suitable temp to stop cooking in a cold water bath and about what temp are you looking for?
  3. nunantal

    Hot water bath

    Very interesting thread... great QVIEW.....Why would't you insert the temp probe into the sausage links lengthwise?  There would still just be one hole and it seems to me that you would have a much better chance of hitting the middle to insure you get to the finish temp.
  4. nunantal

    Temperature controller

    My son and I built a temp controller using a JLD 612.  All we're controlling is a dual element hot plate but it works fine.  I don't recall how much $ we've got in it. http://mythopoeic.org/misc-files/JLD612_Manual.pdf
  5. Temperature controller

    Temperature controller

    • nunantal
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  6. JLD612.jpg

    JLD612.jpg

    • nunantal
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  7. nunantal

    Reverse Sear

    It really was good.  Until something better comes along, this is the way I'll be doing steaks.
  8. Reverse Sear

    Reverse Sear

    • nunantal
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  9. nunantal

    Reverse Sear

    Not really about smoking but.... I tried reverse searing a ribeye this weekend.  It took 45 minutes at 275 in the oven to get to an internal temp of 130.  I let it rest for 15 minutes then seared it in a screaming hot black iron skillet.  When the smoke cleared, and the smoke alarm  stopped I...
  10. s6a.jpg

    s6a.jpg

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  11. s4a.jpg

    s4a.jpg

    • nunantal
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  12. s5a.jpg

    s5a.jpg

    • nunantal
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    • Album: Reverse Sear
  13. s1a.jpg

    s1a.jpg

    • nunantal
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    • Album: Reverse Sear
  14. nunantal

    Sausage four pack!

    Wow!! I'm really impressed with the work your doing. Wayne
  15. nunantal

    Reducing Recipes

    Thanks for the replies gents.  Guess I'd better brush up on my math skills Wayne
  16. nunantal

    Reducing Recipes

    A lot of folks post jerky recipes that have meat quantities greater that 1 lb.  I would like to  try several of the posted recipes but have no idea how to reduce the amounts of seasoning and still come out with something tasting similar to what was originally posted. How do you properly...
  17. nunantal

    Big Sale

    Hope it's not illegal to post this... http://tinyurl.com/glsngkh
  18. nunantal

    Cold smoke Generator Internals

    Try searching for venturi and mailbox mod.  Hopefully that would help you out.
  19. nunantal

    Venison Backstrap Jerky

    Jerky looks great. You said you used hickory jerky seasoning.  Is that package or something you came up with.
  20. nunantal

    New Years Venison Sticks

    That really does look good.
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