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  1. J

    AMNPS issuse with mailbox mod

    Hi all, I'm having some issues. I have an uninsulated analog MES. It has an 1800 watt heating element. I've insulated it with foil/bubble wrap and use an inkbird PID with it. Before I did the mailbox mod i tried a smoke with the tray in the smoker box. After about 4 hours, i had a flare up and...
  2. J

    Smoke application time vs thickness for pork butt

    Hi all, I have a question for you. Assuming the following: •9.5 lb pork butt •running a masterbuilt analog smoker 15x15x30 box •With holes drilled for venting, verified good smoke from AMNPS •running off auber PID at 225 overnight for ~16-18 hours, no foil wrap only filling the AMNPS tray once...
  3. J

    Cheating with pork butt

    Hey guys, I'm having a party next Saturday and want to make smoked pulled pork from a 9.38 lb pork butt. What I don't want to do is fuss with the smoker all day before the party. (it's a real crappy one with makeshift vent covers) I was thinking I could smoke the butt for a couple hours and...
  4. J

    Recipie safety evaluation

    Hi guys, I made a double batch of a recipie for scotch bonnet jam I found online. I've made this recipie before and know it keeps for a very long time in the fridge but I'd like to just save space and store the jars in the basement. My issue is that there is no section of the recipie dedicated...
  5. J

    Should my Canadian bacon be pinker/hammier? Is this normal?

    I smoked the Canadian bacon I've been working on yesterday. I had 9.17 pounds of meat cut into 3 pieces, 1 gallon of water, .25% #1, 2% salt, and 1% sugar. I let is soak in the brine for 3 weeks flipping every 2 days or so. Then I smoked one piece in pear, one in apple, and one in cherry wood...
  6. J

    Review my cure calculator

    Hey guys, I made a cure calculator and unit converter in google sheets/excel. I was hoping I could get some feedback on it from you. It lets you input gallons of water and pounds of meat (including 0 gallons for dry cure). Then you can use ppm or percentage to calculate required cure #1. You...
  7. J

    Wet cure upper time limits

    Yesterday I put a whole pork loin cut into 3 pieces into a curing brine. 9.17 lb pork 1 gallon water .25% Prague #1 1% brown sugar 2% salt Black pepper, bay leaves, thyme for flavor. I was planning on letting it cure for 10 days, taking it out next Wednesday to sit in the fridge and form a...
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