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  1. cooperman

    New 10" slicer

    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.
  2. cooperman

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    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.
  3. cooperman

    Inexpensive sealer advice please

    You will love the Nesco for sure.
  4. cooperman

    Breakfast Sausage Recipes...Can you share your fave recipe so i can do a taste-off?

    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.
  5. cooperman

    Jeff’s barbecue sauce

    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.
  6. cooperman

    Jeff’s barbecue sauce

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

    New Sous Vide container

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

    Thoughts on this FoodSaver

    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?
  9. cooperman

    pre made sausage mixes

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

    SV sous vide corn on the cob

    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...
  11. cooperman

    SV sous vide corn on the cob

    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...
  12. cooperman

    A Few More Quick, Fun, Tasty Griddle Dinners (Q-View)

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

    A few beginner questions: Full Packer vs 2 Points, and Constant Temperature

    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.
  14. cooperman

    Father's Day GIVEAWAY for INKBIRD WIFI bbq thermometer with 4 probes IBBQ-4T

    Count me in, love Inkbird products!
  15. cooperman

    Brisket Pie à la mode!

    That looks absolutely delicious! And thanks for putting together such an excellent post.
  16. cooperman

    PID controller - Inkbird ITC-106VH

    Nothing wrong with that Masson, good luck!
  17. cooperman

    PID controller - Inkbird ITC-106VH

    I agree, that’s not bad. I have about a 30 degree temp swing in my Cookshack, and it smokes just fine.
  18. cooperman

    GIVEAWAY for Waterproof Instant Read Thermometer IHT-1P with Calibration

    I’m in. Love my Inkbird products
  19. cooperman

    Easter GIVEAWAY for 150 feet Bluetooth bbq thermometer with 4 probes!

    I’m in. Thanks, love your products
  20. cooperman

    SV Question

    It sounds to me like you have a problem with Your sealer? When I seal for sous vide I always double seal my bags. Also some sealers have a switch to select a longer seal time, set to for longer. Don’t give up on the sous vide, it’s a great cooking method.
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