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"The nitrous acid then diffuses inward creating a pink ring via the classic meat curing reaction of sodium nitrite."
I would think this sentence above, the one just prior to the one you pointed out, would support what CA was saying. Kinda implies a sodium nitrite cure in the area of the smoke...
Eric..
The stuff you listed could be describing any one of us.
You take it one issue at a time and try to stop focusing on how bad it is. Problem now is you are focusing on the bad and that's all your seeing. Take the opportunity to feel good about yourself and recognize when good things...
When I did my freezer build I opted to remove the foam and line with regular R13 fiberglass insulation. Everything I could find Kinda said best case the foam might be good to 250. MES limits the temps in their units to 275, I think due to the foam insulation they use. If your not planning to go...
That suks man, don't beat yourself up too much. I used to do stuff like that, forget to bring something in and it rains. Forget things in the PU bed, done that more than once. Leave meat out on the counter and forget about it. Then I found these magical things call PostIt notes. I leave those...
I would also agree with keeping the seasonings simple. I like them better without a heavy rub or sauce. The 3-2-1 makes them tender and renders out a lot of the fat. .
I liked using it for overnight/long smokes. MES holds temps steady and the smoke generator eliminated the need to keep feeding wood every 30~40 min. Basically made the MES kinda set it and forget it and I'd get to sleep .
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