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    Grilling Whole Fish Questions

    I grill whole snappers and pompano. Oil the fish, clean and grease the grates. Grill over direct heat for about a min or two. The type of fish you're gilling makes a big difference in how well it holds together. In my experience, pompano is well behaved. Snapper on the other hand, tends to...
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    Alert for Vacuum Chamber Users

    Correct. I specified food saver bags because it is often wrongly assumed that they create a low pressure storage environment
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    Alert for Vacuum Chamber Users

    I've had this happen more times than I care to admit with my food saver bags. I always think I'll hit the button on time. But it's not because the liquid boils. The liquid just gets squeeze out. Decreasing pressure does reduce the boiling point. But vacuum sealed foods in a bag are not...
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    Master Smoked Sausage Recipie

    A good place to start is about 2g/kg of meat, of each spice. That number works for sugar too. Note that this is for dry ingredients. Salt should be 18g~20g/ kg of meat. Is your Rebel Butcher mostly salt?
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    Alt uses for sausage stuffers: Sorullos

    Thanks all! Giant noodles and Churros sound great. I'm pretty sure my inspiration for this was my kids PlayDough toys. @JckDanls 07 Ingredients: 1.5 cup yellow corn meal 1 teaspoon salt 3 tablespoons sugar 2 cup water Bring the water, sugar, salt to boil. Slowly add the corn meal. Keep...
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    Alt uses for sausage stuffers: Sorullos

    Sorullos are deep fried Puerto Rican corn fritters. It starts as a boiled cornmeal dough which is then rolled into finger-sized sticks and fried. Instead of hand rolling, I started using the sausage stuffer as an extruder a few years ago. Makes the Sorullos look factory-made.
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    MES Cold Smoker attachment. Experience?

    @jjowsey69 I've been using one of these attachments for several years. My strategy is to turn it off as soon as I see smoke comming out of the smoker. The smoke may be too billowy for the first several minutes, but it settles into a nice thin blue. Some extra unsolicited advice: I do not...
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    Xmas breakfast

    Bacon and buttermilk pancakes. What are you having?
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    Help me get some knives

    Victorinox knives and a Chef'sChoice 130 electric sharpener
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    I need a new rig!

    @muddydogs OP states "the thing tells me it's heating but it won't even get the chips to smolder." That sound like a heating element gone bad. Sorry, i didn't mean to suggest that MES heating elements need to be replaced by default.
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    Which of these 2 to buy?

    The INT-14-BW was almost great. I returned it because there was no way to set ambient temperature alarms.
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    I need a new rig!

    Here is another vote to keep your current MES. You can actually consider this an opportunity to upgrade your rig. If you replace the heating element, get a PID, and attach a mailbox mod, you'll be set. (I use a Masterbuilt Slow Smoke attachment, not a mailbox. The crucial thing is to...
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    New Smoker Hoping to get started in Nebraska

    Based on a quick google search, you will need to obtain a: Business License Mobile Food Facility Permit Public Health Permit Food Seller's Permit Liquor License (obviously optional) Employee Health Permit To "get it going ASAP" you can buy an existing business. Running a business is a lot...
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    Preferred Grind Size

    I find that sorting and grinding the meat according to fat content helps the final texture a lot, but this dependson the sausage. Sometimes I divide meat into into class 1 (lean), 2 (fatty) and 3 (very fatty with connectivetissue) . Other times class 2 and 3 go into a single pile. Here’s a...
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    Rotisserie Turkey

    I use a webber kettle, an off-brand ring, OneGrill 4PM05 motor, and a mystery spit from an estate sale. It all fits nicely together and works well. I do an 18pound turkey every Thanksgiving with this setup.
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    Is Ham Cured ?

    Thaw the meat. If it feels like raw meat, it not cured. Cured meat looks a bit Grey, and feels tougher than raw meat. Also, cut into the meat an inch or two. It should be a dark pink. Cut off a piece and pan fry it. Color and flavor will give it away. You can get get a fish tank test kit...
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    Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!!

    @paleoman Your numbers are fine as they are and that calculator is widly used by forum members. The amount of salt you are proposing is a bit low, but ultimately that comes down to personal preference. Below are more details. In short, enjoy the process and enjoy the results. Don't sweat...
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    Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!!

    In the OPs recipe, yes. The more "correct" way is to calculate based on an assumed ingoing ppm of NaNO2 (156ppm in the OP assuming an equilibrium cure). If you're interested in the math and chemistry, I am happy to help. But the OP recipie is fine. Correct. 1.7% isn't a holy number though...
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    Thanksgiving How to: Holiday Ham from Pork Butt / Pork Shoulder!!!

    Remember: Cure #1 is 93.75% salt Factor that in and you'll get 1.7%
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    Thanksgiving Ham 2024

    Thank you for the kind words and encouragement!
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