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  1. SmokinEdge

    2025 NCAA Football Thread

    Just NUTS!
  2. SmokinEdge

    2025 NCAA Football Thread

    This Ole’ Miss game is nuts!!
  3. SmokinEdge

    Resting a Brisket via sous vide?

    The big bbq joints use paper wrap and heated warming cabinets, I think most run around 150 but again in paper wrap in warm air is way slower and much different than SV.
  4. SmokinEdge

    Resting a Brisket via sous vide?

    Also, I’ve SV’d chuck roast at 140 and made it mushy, but this took about 48 hrs. So the low temps will break down the meat (130 minimum) but it takes a loooong time. The problem I see in your thoughts is simply the plastic bag. You would be better off in paper and the oven.
  5. SmokinEdge

    Resting a Brisket via sous vide?

    No, it’s the interaction of the plastic and the meat. In a hot hold most big bbq places just use pink butcher paper. The paper helps hold the bark because the paper does breath some. If you have ever SV’d a piece of meat you know that it comes out of the plastic soggy and very wet from the juices.
  6. SmokinEdge

    Full Pig on Pellet Smoker

    Whole hog is actually easier than many may think. Just size the hog to your pit, don’t crowd the pit. From there it will smoke just like PP. on a pellet cooker you will need a young almost suckling pig, you will also need to rotate and use foil to stop burn but about 10 hours should be expected...
  7. SmokinEdge

    Resting a Brisket via sous vide?

    While SV hold makes sense for temp control and will work just fine for hold temp, the nature of the meat in a bag will destroy the bark and leave you with a Smokey pot roast, so why would you?
  8. SmokinEdge

    Tomatoes

    I’m with you Charles, washed but thin sliced I think sandwiches benefit from thin sliced veggies. Now I will do a thick sliced mater with lime, salt, pepper and some cottage cheese just for a snack but those are home grown.
  9. SmokinEdge

    Finally...

    That’ll work just fine.
  10. SmokinEdge

    Help, help, cold smoking beef for jerky

    Cure #1 is what you should use. That said, cure #2 has both nitrite and nitrate and is ment for dry cured products that are not cooked (read long aged) but cure #2 still always contains 6.25% nitrite, same as cure #1, but it also will contain various amounts of nitrate anywhere from 1% to 4%. I...
  11. SmokinEdge

    Finally...

    I think you will like that slicer overall Charles. Heads up to only use a food grade lube on the slide mechanism. No oil or crisco, those will gum up. I use the Cabelas brand food grade lubricating grease.
  12. SmokinEdge

    Encapsulated Citric Acid

    This. And sometimes I use one of those rubber or silicone spatula like you use to scrape batter out of a bowl to push the mince down and get the air out. It works just fine. When I do small batch on larger (4-5”) casing of say, bologna, I just roll the top of the casing down like a sock, stuff...
  13. SmokinEdge

    Encapsulated Citric Acid

    Mix the ECA in after the grind . If you are stuffing with your grinder then just skip the ECA, but you will miss it.
  14. SmokinEdge

    Food safety question

    Thanks for somewhat of a timeline and conformation of cure #1. My guess is the sausage (if 32-34mm) were close to 130 IT before heat went down. Poach finish was wise. I think you are safe.
  15. SmokinEdge

    My 1st Whole Brisket on the Offset — Lessons in Bark, Smoke & Rest

    Nope
  16. SmokinEdge

    Is my bacon bad? Please help

    Good looking bacon.
  17. SmokinEdge

    Another gizmo!

    That’s pretty slick Steve. But it reminds of something. Last year we bought the wife a new F-150. It is a Hybrid. So in this case it actually has a full on generator that is bolted between the back of engine and transmission. The truck will generate its own electricity. It runs on that part of...
  18. SmokinEdge

    Differences in meat grinders.

    The first pick looks just like my LEM. The second pick just stay away from. You want that grinder head to come off with a thumb screw.
  19. SmokinEdge

    Girl Rock Band

    Cute little buggers. That’s the good life.
  20. SmokinEdge

    Small Prime Rib on the drum.

    Looks delicious. At least it’s not cremated, lol. I’d hit that hard about now.
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