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Need advise
I started two nice fours pound chuck roast Thursday evening at 4:30 at 133 degrees for a 24 hour cook and when I got home from work Friday at 3:30 discovered my Joule had stopped at 9:48 Friday morning because of a power outage. The temp of the water was 82 degrees. I restarted and was thinking...- johndeer
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- Replies: 4
- Forum: Sous Vide Cooking
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Not sure what to do
last night I put a Boston but and a fatty in the Masterbuilt that was preheated to 230 and check them this morning and the temp said 53 degrees. It stopped sometime after about 11 I guess. I just put both in the oven at 325 . Do yaw think they are alright? When both were put in it was hot and up...- johndeer
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- Replies: 11
- Forum: Food Safety
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Advice needed
is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish? If so what would be the advice on times and temps for that kind of process? -
Sous Vide Pork chops
Sous Vide thick pork chop with some experimental beans and some steamed vegetables. The pork chop was sour vided at 140 degrees for 1 1/2 hour and finished with a quick sear in the cast iron skillet on the stove. Absolutely DEVINE!! The beans had the spice and background heat I was looking for...- johndeer
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- Replies: 3
- Forum: Sous Vide Cooking
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Mixer for the meat
Entertaining the idea of a meat mixer like the LEM 25# tilt mixer? This thought was inspired after mixing 25 pounds by hand this weekend What's everyone's thoughts and suggestions? -
Eating after mixing cure ?
Is it safe to fry and eat sausage patties immediately after mixing spice and cure #1 to test the flavoring. Just had a C.R.S brain spell and can't the decision. So I ask the great teachers on here for information on the safety -
Dry and tuff casings after smoke
Need a little advice I smoked 10# of sausage Sunday that I prepared on Saturday and the hog casings are tuff. They were a modified Pop's breakfast sausage with cure #1 and pepper flakes ,garlic and onion powder. The test fry was great tasting. I started the MES at 120deg and ramped the temp up... -
BBB bacon to sweet
I started with a deboned and butterflied Boston but and soaked it in Pop's brine recipe with 1/2 cup seasalt , 1 cup granulated sugar , 1 cup brown sugar , 1 tbs cure #1 for 11 days . Smoked to an internal temp of 150 . It turned out good but it is just about to sweet . The question...- johndeer
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- Replies: 2
- Forum: Hot Smoked Bacon
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cold smoke fire box thoughts
Thinking bout trying to use a MES 30 to cold smoke cheese and bacon. I have a large supply of hard wood chips (hickory cherry apple & pecan) and was thinking on useing a small cheep toaster oven with a vent hose to the MES 30 to burn and keep the wood chips smoking . The temp. control would be...- johndeer
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- Replies: 7
- Forum: Info and Practices
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sliced pork chops cure with bone
Got a question for the great ones. what I having is about 15# of fresh sliced chops that are about 1inch thich that still have the bone. Could I cure them in Pops brine without injecting and then cold smoke? -
Buckboard bacon cure amount questions
Hi all Trying some buckboard out of but. Using the Himountin cure and unsure about my math it seems purty fuzzy as an afterthought . I used 1.7 ounce of cure for a 2lb 10oz slice of the but . Does thet seem right?- johndeer
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- Replies: 6
- Forum: Hot Smoked Bacon
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just joined bout a week ago
Hey all bin lerkin in the background checkin this place out . I like the company and info here! About me I am a CNC machinist by trade for about 28 years , love any kind of saltwater fishing and flying lite airplanes. Currently use a MES 40 and have smoked most things from fish to rabbits...
