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  1. cueinco

    Asian-style spicy beef jerky

    Thanks Al and Bear. Bear, you're probably right. I think the last batch I did, I smoked for 2 hours. They had a nice smoke taste but not overpowering. Two hours it is. 
  2. cueinco

    Scientists Learn How Listeria Grows on Refrigerated Smoked Salmon

    Does cure#1 remove the danger of listeria? The reason I ask, is that I'm making beef jerky (just posted that thread) and I'm using cure#1. I believe I'm using the right amount: 1 tsp for five pounds of beef, The issue is that my daughter-in-law is pregnant and she's been told not eat cold cuts...
  3. cueinco

    Asian-style spicy beef jerky

    Spicy Asian-style Jerky Marinade for 5lbs meat 10 oz Tamari or gluten free Soy (1 bottle of San-J brand) 4 oz Worcestershire sauce 2 Tbl Fresh-cracked black pepper 2 Tbl Sirracha sauce (sweet) 1 Tbl Sirracha sauce (hot) 2 Tbl Harry’s habenaro hot sauce (used Melinda’s) 2-3 Tbl Gochujang...
  4. cueinco

    pounds of belly per gallon of Pop's brine?

    Thanks Jimmy for providing an answer based on experience. Thanks Dave for providing the rationale. My take on both your answers is that somewhere between 10 and 15 pounds per gallon is going to work and that 20 pounds of meat per gallon is probably pushing it.  I picked up my pork belling this...
  5. cueinco

    pounds of belly per gallon of Pop's brine?

    I've searched through the forums and read lots of the posts about Pop's brine and bacon. I'm assuming this question has been asked before but I'll be darned if I can find it.  How many pounds of pork belly can I reasonably expect to brine in a gallon of Pop's brine? I've read posts about folks...
  6. cueinco

    Sour cream raisin pie

    Foam, thanks very much for taking the time to post the recipe. I'll have to do some experiments and post the results. Thanks again....Greg
  7. cueinco

    Sour cream raisin pie

    Yes, I saw the recipes on Google but I was looking for "the inside scoop". Maybe someone on here has grandma's recipe from the mid-west. I should have asked my friend if the woman at the farm was willing to share her recipe. 
  8. cueinco

    Sour cream raisin pie

    I've never had it, but a friend just came back from pheasant hunting up by Mitchell, South Dakota. The folks running the camp made "sour cream raisin pie". He claimed it was great. I've never had it, let alone heard of it. I'm wondering if anyone from that area has a recipe that they'd be...
  9. cueinco

    Baking bacon?

    I haven't tried it, but the folks at America's Test kitchen claim that they put water over the bacon to start it in a fry pan. They claim it "plumps it up".  http://www.cooksillustrated.com/features/8412-youll-never-believe-how-we-make-perfect-bacon?popular=true
  10. cueinco

    Switching From WSM To Electric?

    +1. I switched from a WSM to a MES-30 with an AMNTS. I like the results as well as the WSM. The big issue for me is usage. I've probably done twice as many smokes over the last year with the MES as I did in the 8 or so years that I had the WSM. 
  11. cueinco

    Outdoor storage

    In a prior discussion someone pointed me to a great cover for the MES-30.  The original cover that came with MES was less than helpful at keeping rain, etc. off the smoker. This one works very well. I'm in Colorado and it seemed to do the trick for me. I don't know if it helps - but I also...
  12. cueinco

    Botsulism: Just cursious about the safety always preached.

    The sad thing is, someone thought everything was "okay" but never had any idea that they'd be killing somebody. It's just a very sad situation. Food safety isn't something to screw around with. You may kill yourself, which maybe is okay, but how do you explain killing your kids or grandkids, or...
  13. cueinco

    Botsulism: Just cursious about the safety always preached.

    Yes. They used home-canned potatoes to make the potato salad. That's what's being blamed.  Hence, the link above.   http://www.foodsafetynews.com/2015/04/home-canned-potatoes-served-at-church-potluck-probably-caused-botulism-outbreak/#.VUD8yc55ras
  14. cueinco

    Botsulism: Just cursious about the safety always preached.

    Well, one person is dead and and as of yesterday 12 were still hospitalized. In my book, that counts as a bad situation. It's only a guess but I'd figure that if you had started with raw potatoes and cooked them in order to make the potato salad, the event may not have occurred. 
  15. cueinco

    Botsulism: Just cursious about the safety always preached.

    I guess the advantage in this case was that you could make the potato salad straight out of the can/jar without having to re-cook or re-heat the potatoes. It also would explain how the situation ended up as bad as it did. 
  16. cueinco

    Botsulism: Just cursious about the safety always preached.

    Interesting. Sounds like the culprit was home-canned potatoes. http://www.foodsafetynews.com/2015/04/home-canned-potatoes-served-at-church-potluck-probably-caused-botulism-outbreak/#.VUD8yc55ras I've seen store-bought canned potatoes but I never have heard of folks canning their own. I thought...
  17. cueinco

    Smoked pork chop question

    I'm not sure what pics I'd upload. I haven't even purchased the chops yet.  I'm just trying to get things straight before I get started. I'll post the results when I get 'em done. 
  18. cueinco

    Smoked pork chop question

    Thanks for the thoughts. I have used Pop's brine to make corned beef and pastrami. As I say, I'm interested in the effect that a small amount of cure#1, as opposed to the half a tablespoon you'd use for a 1/2 gallon of Pop's, would have on tenderness and moisture. It's pretty much a teaspoon...
  19. cueinco

    Smoked pork chop question

    My son asked me to smoke some pork chops for he and his girl friend. My goal is to make them, or make them better,  than you can buy them at a good German butcher shop. The way I've usually fixed them when I bought them was over a bed of sauerkraut and a little white wine in covered Dutch oven...
  20. cueinco

    Double smoked spiral sliced ham

    It was probably my technique, but my last results were not noteworthy. I double smoked a spiral sliced ham for New Years. I didn't lay it face down and I smoked it for about 5 hours low and slow. I also didn't add water to it. Just put in the MES30 and let'er go The result tasted ok but it was...
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