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Years ago I was told about 00 and I bought a case of it. Antimo Caputo. Horribly expensive, and I wasn't thrilled with the results. Personally I prefer King Arthur or Gold Medal AP flour. And for that matter, Sams sells 25# bags that I also use, and that works fine too. Jmo of course. I've...

This has to be an omen.... In order to print that chart, I did a search quick for the document that came from. Right from the FSIS site you can download it, so I did. Literally scrolling down not 2 seconds, I see page 17 and stop, and what do I read? How does Moisture Ensure Bacteria on the...

Wow! That's WAY more useful. Holy smokes... It's almost embarrassing that I didn't question the time/temps before. It seemed really high, but I guess I wanted to believe that because it's ground, because it's been in the fridge overnight, and because it was mixed, that the higher temp was...

Your crust looks beautiful. Tell your wife nice job on the dough. Was that fermented in the fridge? I do one from America's Test Kitchen that has a 1-3 day fridge time. Looks similar.

I'm beginning to get that impression. When you first get into this and buy equipment, you figure you should follow recipes found online when they all have similar processes. Other than in this thread, I've never seen the final temp listed anywhere +/- 3F from the 154 number. To me, 154 for...

I do have one I've never seen other folks do. For several foods, I buy in bulk, prep and then freeze for later use. Yes, that part folks do, but not in this context. For things like Onions, peppers both hot and green/red/yellow/orange, I'll buy a lot of them or grown them, do all the prep and...

I brew beer, and pretty serious about it. Often 10 beers on tap here, and have scored as high as 45. But spirits I avoid most times. Does look like you've got a terrific collection. I actually have a decent selection here for guests, but for my own use mostly it's whiskey for bbq sauce or...

Hard to believe nobody else I've watched / read has mentioned this, but I 1/2 figured that out on my own, just wasn't confident enough to stop earlier... Yea, the 11 hr ones were ruined. Some were edible, but only a hungry person was gonna eat em. Sad part is, you can't even give those away...

Hmmm, interesting... Not that I've seen a zillion resources for this, but you're the first person who's said anything like that. Sorta like the old 160f for chicken thing, yea that's fine if you like dry chicken breast, but 140f for 2 hours in a sous vide works just as well. Ive tried to...

I did that today but only one time. Had 3 bars of sticks hanging and played the shell game with them front to back. Thanks again Rafter. Perhaps someone with more experience will know more. I took these out at 154. Not too worried about the health issues. They won't be around long enough...

Oh, and I did see someone posted on here in another thread that they did away with the factory controller and made their own. I build such things for a living, so that might happen. Maybe an Arduino and a K type thermocouple and then use a separate PID controller which is what they did (the...

7:45pm and they're finally at 154, but I again turned it back up to 180... Life is too short for this waiting... I should probably just pull them now... Just not sure.

Thanks for the reply Rafter, I've used a Thermoworks Air Probe on the interior of the unit as well. It's consistent enough that I don't put the air probe in any more. Using wired probes till my 4 probe wireless one comes next week. The Thermoworks stuff is guaranteed accurate and comes with...

I keep a bottle of CitriSurf 77 on my counter. My company bought it for passivating stainless steel Tig welds, but there was an 'employee theft' problem, as I really didn't need it there. Back before I got my induction cooktop, it was possible to overheat a stainless pan. That of course...

Over the last several months I started making snack sticks. So far mostly beef, but one time pork. I use a recipe from Age Of Andersen's Youtube channel, Beef Bulgogi Sticks which is what I made today. At first, I borrowed a smoker from a friend, a Masterbuilt Electric 30" digital. I made 3...

Sounds like a great start on Tonkatsu. Pick up some Bulldog sauce and try that on it. Mmm mmm.

Looks great! And I'm sit'n here starvin while smoking some sticks. Looks Like Arby's curly fries. 2 weeks ago I made pastrami, then made some great onion potato rolls into almost a flatbread, and made Pastrami Phils. (Item from a Jewish Deli menu 40 years ago where I was a regular and asked...

I didn't read the entire thread to see if anyone posted this, but here's a site I use for calculating the cure amounts. This is posted on every curing video by Age Of Andersen on Youtube. Best channel for smoking I've seen. I've not even seen a close second place, though I admit I don't...

Agree with Chopsaw, Pampered Chef for the win. I've had mine probably 30 years or more. Last Christmas I bought several and gave them out as gifts. Everyone loves them. Nicest opener ever. The new ones are not like the old ones but still work the same way. Mine will be in my will to...

First post I ever clicked on this forum... Local Super Walmart here (PA) has ground beef for $7.69/lb... Not buy'n that of course. Holy smokes that's a deal on Brisket. My freezer would be full also. I just made Pastrami 2 weeks ago using one my sister gave me. Wow was that good.