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I have a few Vevor products and think they make some pretty good stuff, I wouldn’t hesitate to buy a slicer from them. I have the Beswood 10” slicer and really like it.

I just did on of those I got from Costco. Cut it up almost exactly like you did. Like you said a lot of good uses, and if I can remember the cost was very reasonable.

Is that the sleeping giant?

Hey All, I’ve been making Meatheads marvelous maple bacon for sometime now, but I’d like to get a little more flavor into the inside of the belly, does anyone use a jacard on their pork belly’s? Like jacard the belly before it goes into the brine. How do you think that would work? TIA

21mm was the size, ambient in the upper 50s, smoker temp held within 3 degrees, not overcrowded just two rod of hanging sticks. 5 lbs. I was surprised how fast the internal temp was rising at first, but then it just slowed down. I had to go 180 and after 6 hrs I pulled them at an internal...

Hello All, How long does it usually take to smoke/cook beef sticks starting at 150 ramping up to 170 until an internal temperature of 155 is reached? Thanks in advance.

The instructions for my 10” Beswood slicer says to clean the blade on the machine, thank god. It’s pretty easy, I use a brush to remove the particles of meat, then a dish pan of hot soapy water to clean the blade pulling away from the edge. After that I spray sanitizer, and let dry.

I make Meatheads maple bacon all the time. I would get a new batch on cure #1, and try it with a half slab of pork belly.

You will love the Nesco for sure.

I also settled on Pop’s, with modifications. I do 6-2-1 but his recipe calls for 15 grams per lb. I use 11 grams. Also, I add one tablespoon plus two teaspoon maple syrup per lb. when I want a maple breakfast sausage.

Great! Thanks, I made my first batch a couple weeks ago. Both my wife and I really like the sauce. She has been putting it on everything.

How long will Jeff’s barbecue sauce last in the refrigerator? Thanks

Thanks for posting Brian. Tired of trying to find something to keep my bags under water. Just ordered one, 30% off.

I’ve been using the Food Saver deluxe plus for quite awhile, and use it at least weekly, especially since I’ve had my Sous Vide. No issues. I would think with all the competition out there, they can only be getting better?

Another fan of Pop’s breakfast sausage. Tried the Leggs breakfast, but didn’t care for it.

I don’t know if I would go until Dec. but you could try. In my area the fresh corn is only available for the month of Aug. I just try and extend it a couple months. I think the preparation is important. First off you need to find good corn. I try and pick it up in the morning when it has just...

Hey all, For those of you that have not sous vide corn on the cob, you’re missing out. Vacuum some corn with a Tbs of butter per ear, some sea salt. Let it go for 30 minutes at 180f. The corn is bathing in the butter and salt. Just remove from the bag and enjoy. To extend my COC season, I pick...

All I can say is WOW! Those meal look fantastic.

There is no question the point is the best. I’ve been smoking whole brisket in my Cookshack for probably 15 years with a temperature swing of 30 degree. It’s my favorite smoker for brisket, they turn out perfect.

Count me in, love Inkbird products!