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  1. cman55

    Thermostats for new Oklahoma Joe Longhorn

    Nice! BTW, would you consider making an identical baffle plate for a fee?
  2. cman55

    Thermostats for new Oklahoma Joe Longhorn

    I'm burning at 375F and this is about the 3rd hour into it. My gasket adhesive burned off on the smoker box but the gasket fiber strips are undamaged so I purchased some high temp adhesive and will redo my seals tomorrow once The Joe cools down. I made the mistake of putting the gasket on the...
  3. cman55

    Thermostats for new Oklahoma Joe Longhorn

    Tanx for the reply Remmy. Did you run your temps high (350F or higher) during the seasoning run?
  4. cman55

    Thermostats for new Oklahoma Joe Longhorn

    Hi all. I just got my Okie delivered on Monday and I was wondering what was the best way to season the smoker before first burn?
  5. cman55

    MORTONS TQ

    You guys were right as always! Just sliced a semi frozen slab and came out with nearly no ends..
  6. Smokin007_zpsb92112b9.jpg

    Smokin007_zpsb92112b9.jpg

    • cman55
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    • Album: MORTONS TQ
  7. Smokin008_zps6c445d03.jpg

    Smokin008_zps6c445d03.jpg

    • cman55
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    • Album: MORTONS TQ
  8. cman55

    MORTONS TQ

    Hmmm. I'll have to give that a try. I've always heard that slicing bacon is easier when its almost frozen solid. I've been slicing "warm" and that's where I think I'm going wrong. 
  9. cman55

    MORTONS TQ

    Thanks guys! It came out to 6lbs sliced and 2lbs of ends. One thing I might try is to slice the slabs at a lower temperature. Seems that at a warmer temp, the slab is softer and I get more ends. Perhaps I should put the slabs in the freezer for 15mins before slicing?
  10. MORTONS TQ

    MORTONS TQ

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  11. cman55

    MORTONS TQ

    Well, the bacon came out pretty good with just enough salt. I soaked the three slabs for 30mins, did a test fry and determined that there was enough salt still in the bacon. Smoked the slabs for 12hrs at 110* with a mix of hickory and apple woods.  Here's a pic fresh out of the smoker:
  12. IMAG0049_zpsd6cbccee.jpg

    IMAG0049_zpsd6cbccee.jpg

    • cman55
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  13. cman55

    Best Meat Slicer for Bacon and/or Brisket

    Well, politics aside, the avantco is available now at the websturant website. Although its manufactured in China, its sold here in the states and as such, benefits Americans trying to make a living in a day and age when manufacturing is almost non existent in the US. I can say w/o any hesitation...
  14. cman55

    MORTONS TQ

    Check.. Got it.. Thanks again Tom. I'll let ya know how it turns out. 
  15. cman55

    MORTONS TQ

    Thanks Everyone! You guys certainly are the source of knowledge when it comes to home curing and smoking. I am going to wait until next Tuesday which will be 7 days as the thickness pretty much averages 1 inch at the thickest point. I cut my 10# belly into thirds just in case I want to...
  16. cman55

    MORTONS TQ

    Thanks for the response Tom. I'm thinking by this time next week, I'm gonna soak these babies just to be careful about the salt content. I'll do a test fry as well just to see where everything stands after 7days. I'm hoping this gives an improved taste over "wet brining". One last question. does...
  17. cman55

    MORTONS TQ

    I'm using Morton TQ for the first time to dry cure bacon. I used the recipie on the TQ bag itself which was 1 tbsp to 1lb meat. I vacuum sealed the bags and they are now in the fridge. How long do I let the bacon stay in the cure? I've seen varying lengths and I really don't want to ruin the...
  18. cman55

    Best Meat Slicer for Bacon and/or Brisket

    Funny you should say that. I just happened by the websturantstore.com website and they had them listed. I called them and they said they just got some in. That was 4 days ago. Go to the link I posted and give them a call. You might luck up. I know this slicer seems to be very popular and...
  19. cman55

    Best Meat Slicer for Bacon and/or Brisket

    My thoughts would be that if you chill the cheese to a more solid state, slicing it shouldn't be a problem. I'm thinking the restriction might be for room temp or soft cheese. I wouldn't let that cheese limitation get in the way of getting a slicer. I'm sure you can always find a workaround for...
  20. long slicer 2 007.JPG

    long slicer 2 007.JPG

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