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  1. cpanderson

    1st Belly Bacon Smoking Away

    So after what seems like an eternity (2+ Weeks) going from curing to seasoning to drying in the fridge, I finally have my bacon slabs smoking away in my MES 30. I'm using the AMNPS with 40% Cherry, 60% Hickory. Right now it is about 55 degrees outside, so I am monitoring the temperature of the...
  2. cpanderson

    Cured Bacon Color Question

    They were skinny slabs, thickest part was 1 1/4" thick... kind of sad but it was all I could get without ordering through the butcher, so I took what I could get... I caught them starting to freeze on day 4. I was fideling with the temperature adjustment using an accurate thermometer in a water...
  3. cpanderson

    Cured Bacon Color Question

    This fridge doesn't have a freezer, and for the first 2 days it held a steady 34 degree temperature empty, once I put the bacon slabs in it, everything started to freeze. It must have needed the extra mass in the fridge to hold the cold to reach it's temperature it was trying to reach, and was...
  4. cpanderson

    Cured Bacon Color Question

    Thank both of you for the boost in confidence... It is my first time, so wanted to be cautious. I had some trouble with the new mini-fridge I was holding it in, as I set it and it partially froze about 4 days into the cure, so I moved it into the fridge inside set at 38 degrees and worked on...
  5. cpanderson

    Cured Bacon Color Question

    This is my first attempt at making bacon, so I had a question about the color of the cured bacon that I have not smoked yet. I followed recipes I have seen on this forum to create a dry brine for some pork belly I bought. The cure for 1 lb is shown below, and I weighed each individual piece...
  6. cpanderson

    Summer sausage in works.

    Maybe some smoked habanero cheese? Or dare I say, ghost peppers?
  7. cpanderson

    Umai Spanish Chorizo Troubleshooting

    Nobody buys marijuana in grams at 2 decimal places... so I have heard...
  8. cpanderson

    First Pinoy Sausage Batch

    Thank you all for the feedback. I still have a couple vac packs in the freezer before I make another batch so I will use my spare time to research what you have recommended. That is some solid feedback. After the bacon experiment, trying another batch of sausage is on the itinerary.
  9. cpanderson

    First Pinoy Sausage Batch

    Chopsaw - That is probably the case, as when I was casing it, liquid was coming out the nozzle back into my casings... it seemed wet to me, but wasn't sure as it was my first rodeo. I might have overstuffed it also. I will take that into consideration as any other feedback I get from you...
  10. cpanderson

    First Pinoy Sausage Batch

    Chopsaw - Sorry for the slang. Pinoy means filipino. There are several varieties of filipino Langanisa, ranging from sweet to savory and garlicy and vinegary depending on the region.. I went with the garlicy/vinegary variety... Since my in-laws are filipino, I guess their feedback was...
  11. cpanderson

    First Pinoy Sausage Batch

    So after getting feedback, both the wife and in-laws said that they thought the sausage was dry. Looking at my actual weighed quantities, my fat percentage was 34%. I am wondering what steps I should take next time to get a juicer sausage. Here are the parameters that I think affected the...
  12. cpanderson

    Smoked Pork Shoulder Country Style Ribs

    Well my only other time trying the cut was something like 10 years ago when I bought it and grilled it and it was god-awful tough. I haven't taken it to the higher temp like some of the folks on here say they do, so I am going to do that the next time I buy it to get some perspective. I liken...
  13. cpanderson

    Smoked Pork Shoulder Country Style Ribs

    Well I have some bacon curing in the minifridge at the moment, but it it won't be getting smoked until next week. I guess I better spend some time pondering this predicament tonight!
  14. cpanderson

    Smoked Pork Shoulder Country Style Ribs

    That cat drives me crazy some times but I love him... I rescued him as a 4 week old when I saw the neighbor trying to beat it with a stick to get it out of his engine compartment when it was cold outside... He always follows me around in the windows when I am out back... waiting for me to come...
  15. cpanderson

    Smoked Pork Shoulder Country Style Ribs

    Just got a new MES 30, so I was itching to break it in. I went to the local grocer, only to find that nothing was on sale, so I settled paying too much because I couldn't wait. I picked up some boneless country style ribs cut from the pork shoulder and seasoned with a dry rub I have lying...
  16. cpanderson

    Makeshift Knife Sharpening Jig

    I see what you did there... I changed the title to "makeshift knife sharpener"... no harm no foul...
  17. cpanderson

    Makeshift Knife Sharpening Jig

    Ok, to start out, what I called homemade was just using what I already had instead of buying a dedicated sharpening system, but for what it is worth, I could probably reverse engineer in and come up with something that you could make at home with basic drills/taps/threading. If you look in the...
  18. cpanderson

    FYI: Victoronix Knives Are Sharp

    A rice paddle does a great job at scooping... I too have been in your situation, but I have since changed my ways... knives are for cutting... spoons are for scooping... hopefully not too deep and a bandaid is all that is required.
  19. cpanderson

    Makeshift Knife Sharpening Jig

    I did a quick sketch in autocad to show how adjusting the knife jigs up/down forward/backwards affects the angle of the bevel... hopefully that makes sense... I'm an engineer, not a wordsmith :emoji_laughing:
  20. cpanderson

    Makeshift Knife Sharpening Jig

    The angle is adjusted as follows: The metal jig that rests in the work bench has set screws that adjust the height. This is used to adjust the angle on large (macro) scale. The black knob on the end of the jig attached to the knife twists and adjusts the length of the holder to adjust the...
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