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  1. rpeters48

    Dry age trimmings - do you use them?

    Im starting my first dry age (Ribeye) tomorrow using umai bags and i have heard in a few videos i have watched that people will use the trimming in sausage or burgers. I was curious what people on here might use them for and if making burger was other fresh meat or anything else added and was...
  2. rpeters48

    Bacon/Cure help needed

    I started last week 100 lbs of bacon using bearcarvers method (Extra Smokey) the issue I ran into is about day 4 there was a lot of liquid in my fridge and couldn't determine which bag it came from, 2 days later I found which bag but there is now no liquid left. These were max of 2" but now I'm...
  3. rpeters48

    Chamber sealer Help/Tips needed

    I recently purchased a vacmaster vp 215 and love it so far but have some questions on sealing softer/wet foods. 1) I have made smoothies and thought I would freeze and while it worked great I found as it sealed the smoothies would foam up/expanding and start exiting bag before sealed. 2) Made...
  4. rpeters48

    Cure time help (Dried Beef)

    I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2". I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were...
  5. rpeters48

    Plug and Play PID HELP needed!!

    So I just received my Auber Dual probe PID controller for my Bradley digital smoker. I set it up to do my first pulled pork for the super bowl but having issues. I hooked it all up and had it set for 220, probe looked like it was reading temp right and slowly climbing for the pre heat, went...
  6. rpeters48

    First Cold smoke W/ Pic

    So did my first cold smoke with some sharp cheddar and cream cheese. Used Bradley digital and AMNPS. Used apple pellets with some pecan mixed in at beginning and end (No clue why but sounded fun). Smoked for 3 hours on about 4oz of pellets Few questions now 1) Would sawdust burn cooler? it was...
  7. rpeters48

    Turkey breast selection

    Hi all, new to smoking and this site (Just posted my roll call), anyways I got a turkey breast for smoking to slice for lunch meat, I got one of the 3lb butterball breast roasts. What I found was it was 3 pieces of meat held together with netting. My question is what is the best way to purchase...
  8. rpeters48

    Hello from Raleigh

    Hello Everyone, My name is Rick and new to smoking. I have always been interested in trying but never did until a few days before T-day. Thanks to Amazon prime and next day shipping I received my Bradley digital 4 rack the day before so I seasoned it and got a turkey in the Brine. Turned out...
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