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What to look at when buying used commercial Slicer - Globe
Thanks, anything specifically to look for when checking it out in person? I see many hold their values fairly well. The price is high but I saw the 3600s going for over $2k from retailers- jceroli42
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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What to look at when buying used commercial Slicer - Globe
Hey all - I usually do about 50lbs of bacon maybe 3-4x per year, I used to be able to use a deli slicer during off hours, but can't anymore. I'm looking on Facebook Marketplace for a used Globe or Hobart slicer and wondering what specifically should I exam when looking at the slicer. I saw a...- jceroli42
- Thread
- Replies: 8
- Forum: Slicers, Grinders, Tools, Equipment
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Ground beef for Hamburgers composition question, no chuck available...
Morning All, I'm down in Central America - can't find ground chuck. Looking for some solid alternatives: 1) ground beef to make burgers. Any recommendations are appreciated. 2) percentage of each meat 3) I home cure my own bacon, have ends - have heard many add to their ground beef, how much... -
Slightly Salty Bacon - Adjustments
Thanks, So I have to lower sugar along with salt, since I have 2% salt and 1.5% sugar, lowering salt I inturn have to lower the sugar, (not 1.8% salt and 1.5% sugar) and that will lower the salinity altogether? Doesn't make sense, but if that's how it works... I used 2.5gallon bags, I was...- jceroli42
- Post #3
- Forum: Hot Smoked Bacon
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Slightly Salty Bacon - Adjustments
So I've been doing bacon for few years now. Recently, I have found it slightly salty, most likely becuase I use little salt during normal cooking. That said, I EQ Dry cure and know that I can always soak the bellies in water after, but wanted to "get it right in cure" per se. I use 2% Kosher...- jceroli42
- Thread
- Replies: 9
- Forum: Hot Smoked Bacon
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My best bacon - ever
@pushok2018 thanks, I've been using .25% too Other quick question - vacsealing, i've debated vacsealing to allow the movement of all the spices/garlic/etc. I currently use 2.5 gallon ziplocs. I guess since it's best you've had you don't have a problem masssaging the cure/rub around the meat... -
My best bacon - ever
What percentage of Cure, Salt, Sugar did you use? Thanks! @pushok2018 -
Advice on full packer #13 prime brisket, technical advice
@tallbm Thanks! Great info really appreciate it! -
Advice on full packer #13 prime brisket, technical advice
Looking for advice on 13# Prime Whole Packer Brisket setup on my XL BGE. I have the entire adjustable rig from ceramic grill store. I've done few in the past with so-so results, have an idea of the actual cook and everything based on reading past posts, but looking for some info on: 1 -... -
Time between cure and cold smoke, 4 days okay?
My percentages are 2% salt 1.5% brown sugar .25% cure. Costco bellies. I’m on day 10. I can take it out Day 11/12 wash and put in zip locks then I’m back on day 16 to smoke. Or I just leave it for 16 days. -
Time between cure and cold smoke, 4 days okay?
Same here hence my dilema and question. -
Time between cure and cold smoke, 4 days okay?
So I use .25% of weight in pink salt. Have to check the kosher and sugar percentages when I get home. -
Time between cure and cold smoke, 4 days okay?
Dry brine. Using Modification of Ruhlans (sp.) -
Time between cure and cold smoke, 4 days okay?
Evening all, I'm curing about 30lbs of bacon, it's ready tomorrow, I usually cold smoke overnight fridge during day then cold smoke again, problem is I'm going away. I don't want to leave it in the cure until I return (as I think it would be too long) so would it be okay if: Wed/Thur - Take it... -
American Waygu Porterhouse recipe help
Here we go with the Before/After Pics. The Cook: SV at 131* then sear. The Waygu was seared on Cast Iron and others on grid. Cooked perfectly to a rare-medrare. Review: Waygu - was great, but not AMAZING (and not worth the $ IMO) $9 p/ounce Dry Aged - was the best and definitely worth it...- jceroli42
- Post #7
- Forum: Sous Vide Cooking
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American Waygu Porterhouse recipe help
Thanks, I'll be taking to pics as this is probably a once in a few years event... (unless I hit the megamillions)- jceroli42
- Post #3
- Forum: Sous Vide Cooking
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American Waygu Porterhouse recipe help
UPDATE: Before/After PICS posted Not necessarily a "Smoking" question, but I know the folks on here are well versed and I'm looking for some tips on cooking this up: Scenario: This weekend decided to invite few friends and have a "meat-fest". ha... I piked up: 36oz American Waygu Porterhouse...- jceroli42
- Thread
- Replies: 7
- Forum: Sous Vide Cooking
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Recommended start time for 2 Picnics
Thanks, yea tough spot... either throw it on now and hope it take a the long road or get it on 10/11pm and hope I can get it done within 12hrs. -
Recommended start time for 2 Picnics
Morning all and happy x-mas eve, I have two Picnics 9lb and 10lb been marinating for 24hrs. I need them off the smoker by Christmas at 11am (to get the BGE ready for the bird). Dinner will be served at 4/5pm on Xmas. The catch is I'm heading to Xmas Eve tonight from 5-9/10pm. So my dilemma... -
Smoked Manhattan / Old Fashion (bitters/syrup/liquor)
Afternoon all... Been to a few speakeasy bars and recently had some great cocktails with a "smoked" aspect. I'm wondering if anyone does this at home and if so how? Smoking Gun (Breville), Actually smoke the liquid, or use liquid smoke? Any thoughts or help would be appreciated.
