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    Masterbuilt Analog - mailbox mod ?

    Thanks, guys. I appreciate it. Cutting a hole on the side was my first thought. I don't have this smoker, yet. My current equipment is a digital mes30, but it is nearing its end of days. The analog seems like a better (and slightly cheaper) option: Plan would be to run it through an...
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    Masterbuilt Analog - mailbox mod ?

    Anyone here have a Masterbuilt 30 inch Analog (MB20070210)? The analog model does not have a side wood chip loader like the digital models do. Without that port hole, how do add a mailbox mod?
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    Cure #1 and Chlorine

    Chemistry home work Questions You make a curing brine using cure#1 and chlorinated tap water. 1 - Does the sodium nitrite in the cure react with the sodium hypochlorite in the water? 2 - Does it matter? Solutions 1 Balanced chemical reaction NaNO2 (aq) + NaClO (aq) -> NaCl (aq) + NaNO3 (aq)...
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    Worried and mad at myself

    It wont kill you, but might give you gastrointestinal trouble. Id not want to investigate. Can you mix in another 7 pounds of meat? That'd bring the cure concentration down to recommend levels.
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    Once Upon A Time, Called Right Now

    Quaker Oats / PepsiCo missed an opportunity on this one. They didn't have to erase Aunt Jemima from the label. Instead they should included, as part of the lable, a historical write up of Nancy Green. This would have celebrated and commemorated a black woman that The African American...
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    Never Heat Cure?

    Boiling NaNO2 is perfectly fine (as long as you're not using accelerators). But it is also totaly unnecessary. And it is a waste of time, since you have to wait for it to cool before using it. NaNO2 does not oxidize in boiling water. Nor is it reduced in boiling water. In the explination...
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    Zero-pork fat sausage - a success!?

    Congrats on your results. Here is a good read on emulsions for use as fake lard. I've made this for vegetarian sausages, but never tried it in real sausages. https://www.meatsandsausages.com/sausage-types/vegetarian/oil-emulsion
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    Winter warming beverage

    Grzaniec It is a traditional Polish hot spiced beer. I was actually going to do a post about at some point.
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    Pork Shoulder

    I know you said smoked, and it looks like everyone else has got you covered. If youre interested in something a little different than bbq flavors, try pernil. It's a roasted pork shoulder. Traditional Christmas dish in Puerto Rico. I rotisserie it, in part because that way you get some smoky...
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    aldi hot dog buns

    I guess you lean something new everyday. Not exactly a hot dog connoisseur over here, but buns have always been side-cut for me. Next you'll be telling me that hot dogs are sandwiches.
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    aldi hot dog buns

    Adi hot dog buns are cut along the top. Am I the only one to find this strange? Is this normal for some people?
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    Cutting Board Recommendations

    Teak Hause https://teakhaus.com/
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    Ham Curing Mistake

    Looking at this one ham at a time, is this what you did? Pork: 10 pounds Water: 0.25gal Cure #1: 17 grams That recipe is fine. Your concern is in the fact that the pork was not fully submerged? It should be fine since you flipped it every day or so. Does it pass the smell test? You can...
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    Any Cooking Show?

    Public Television has some good shows https://createtv.com/shows/food These come to mind: Americas Test Kitchen Milk Street Steven Raichlen Jacques Pépin Pati's Mexican Table
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    sous vide tuna

    Anyone tried making sous vide tuna? I got a couple of steaks at the fish market today (1 inch or so thick). I usually grill them, but would like to try something new. Looking for recommendations for SV time, temp + sear strategy.
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    Question about using a 10 mm stuffer tube

    I use a 10mm tube with a 5pound lem stuffer when making kabanosy. Used it for hot dogs too. No need to grind too fine or do multipasses. I do a single pass with 6mm and 4mm plates for class 1 and class 2 meats respectively. I don't add extra water (10% is enough). An extra clamp to hold the...
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    Cure amount in wet 'brine'

    @rons I think i understand your confusion about the ppm thing seeming weird. Does this analogy help: Imagin a cup of water mixed with red food coloring, and a cotton ball dipped in blue food coloring. When you put the cotton ball into the water, they both turn purple. They each give up...
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    Going big for Thanksgiving - Tips please!

    We usually have 15 to 25 people over. One 18 pound bird and a whole ham has always been enough. The ham is cured for 2 to 3 weeks, and smoked the day before. Glazed and baked the day of. The turkey is done on the rotisserie. This keeps the oven available for pies, potatoes, casseroles, ...
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    Finding wood

    Where in Fl are you? Heres a good find in Orlando https://orlando.craigslist.org/zip/d/orlando-free-oak-wood/7396396095.html Late winter it's probably easier to find when people are trimming trees.
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    Pulling pulled pork

    Whats everyone's technique for pulling/shredding pork? I just use my hands and aim for pork strands to be roughly matchstick sized. Ive tried using those wolverine claws. They look cool, but i get a non uniform shred. And they're a lot less ergonomic than you'd think. I've tried chopping...
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