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I am in need of a new batch of cure#1. Is there a difference between brands? What is your favorite to use and why? Thanks in advance.

Greetings, So I have made a few batches of fermented ghost,habenero and jalapeño hot sauces. Although I'm still figuring this whole process out, they turned out fairly well. I had some frozen roasted hatch chili's in the freezer and figured I'd try fermenting some for hot sauce. I used a 3.5%...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...

I tried making some pork belly burnt ends and could use some advice/educating. I started with 1x1 size cubes. Generous sprinkle of Honey Hog. Into the smoker at 250 for, oops, I was away for 4 hours. I did spritz every 40ish minutes with apple juice. Next I put the chunks in a foil pan with...

Greetings, I just mixed up a gallon of Pop's brine and only needed half of it to fully submerge a boneless turkey breast. Can the remaing mixture be save for later use? Thanks in advance for any support.

Hi all, I'm old and sometimes a bit slow. I typically read my, "alerts", and they clear out of the list. There are several that are not doing that. I've opened and even "liked" a couple and they still show up. Can someone help this tech challenged guy out? I've posted a new thread and have not...

I'm sorry if this is a repeated question but I am having trouble finding Pop's low sodium brine recipe. I did several searches but my ignorance too much. I have a boneless turkey breast that I want to do some cured lunch meat with. Any support would be greatly appreciated. Best regards.

Hi all, Okay so round three hot sauce is started. It was started January 4th with 3.5% sea salt solution. I just noticed that one of the garlic clove has a green tint to it. Is this normal?

Good morning. My bacon has been in the fridge for 16 days. I used same curing mix/ method i used the last two time I made bacon. This batch has greenish brown spots. Did it go bad? It has a very slight odor different from the last time I did it. Darn it. I could use some advice as i was...

Hi everyone, Ive loaded up two more jars for fermentation. One is habenero,mango,onion, garlic and carrots. The second has red bell pepper, onion, garlic, jalapeno and carrots. We shall see. After my first attempt at the ghost pepper sauce I am thinking the milder of the next batch can be used...

My instant read thermometer decided to up and leave. ?? It's been stored until needed in the same drawer slot for a couple years. Boom! Gone.?? What should I look into as an replacement that won't break the bank?? Thanks in advance.

I have been asking questions on a older post regarding fermenting hot sauce and I'm getting no replies. So I'm trying a new thread, if that's what this is. I'm old and tech challenged. Sorry. I have an over abundance of ghost peppers. I purchased 1 quart jars and airlock lids. I could use some...

Greetings, With the help from you pepper plant experts my ghost pepper plant is putting out a nice bunch of peppers. Serranos also. I would like to try making some hot sauce. I purchased some fermentation lids and jars. I googled it but hope the pros here can help me out with proven step by step...

Hi all, I would like to start by thanking you all for the support with my first attempt at home done bacon. It turned out amazing. I now have a second batch in the fridge. I had programmed my Fireboard with a increasing incremental temp program that I thought I found here for the smoking...

Greetings, I am going to do my second batch of bacon this morning and was wondering if it's okay to add maple syrup with the dry brine? I was thinking it may add a hint of maple flavor. Just my luck, I misplaced the cure recipe I used on my first try. Please help a new guy out. Also, can...

I need some help. I converted my Gravity 800 to a Fireboard Drive and the last several cooks were spot on. This morning however the fan will not stop running. The Fireboard is set at 225 yet the temp keeps running past 400 degrees. Any ideas as to what may be going on?? Thanks in advance.

Hi, I recently purchased a 10" meat slicer and would like to ask, what and where do you all purchase to clean and lubricate your slicers? Also, is there a safe way to remove and handle the blade when removing it for cleaning. Thank you all.

Hi all, I could use some support. I have a ghost pepper plant several years old, (photos attached). The peppers are now very small and there are literally, hundreds of buds on it. Should I cut the plant back to put more energy into producing, "normal" sized peppers. I could really use some...