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Our country style ribs(they call them something else here but can't remember what) look different than that and what looks like a bone
is oriented the wrong way(to me anyway)
I agree with using the courser plate with both my grinders, the KA is my back-up which I needed tonight when the drive tang stripped on my waring. I use the biggest hole plate that came with both. and usually 5lbs takes about 8~10 mins, I don't find putting the grinder in the freezer does any...
I suspect the coating on the probe cord is why, but that should be easy to work around, I do have a fairly accurate leave in probe with wireless
that I use. I did look at the fluke line but I wasn't going to go that far and I looked at dial bi-metals but they where 100$ plus for one that would...
I know it's a bit overkill on the temp range but it's accurate as hell, and I can use it when I heat treat knife blades. No there's no wireless output that I know of and the probes are food safe if I decide to use the probe for the meat. In the USA you might be able to get 2 Mavricks for that...
Well it's done and it taste amazing, I'm never going to buy bacon again(willingly). I turned the smoker as low as it would go which wasn't below 140f. I left it in for 6hrs with apple wood.
I'm new at posting pics but the raw one is the next project, 14lbs for 25$ came with a bonus rack of...
Has anyone tried one of these or one like it
https://www.acklandsgrainger.com/AGIPortalWeb/WebSource/ProductDisplay/globalProductDetailDisplay.do?item_code=FETTMD10
I just ordered one and got it for 118$ Can. The temp indicator on my masterbuilt didn't even last through installing it in the...
Thanks for the info, I didn't realize I was in the cold smoke forum, I did a search to avoid starting a new thread. I like to eat it both ways so I'll have to decide which way to go.
I did use a cure , I was following Michael Ruhlmans directions http://ruhlman.com/2010/10/home-cured-bacon-2/
So I take it 200 is too hot , I can change that, I'm not doing it till thurs now as it seems I can't remember when I supposed to be at work.
I'm doing my first pork belly in a couple of days , i'm going with 200f untill an iT of 150 , but I'm not sure if I should use water or not. Any ideas?
Thanks
Dave
I just joined your community, like Lee I have been lurking around for a while getting info and thought it time I joined. I'm up in Ont canada and am on my 4th smoker in 14yrs. I just got a Masterbuilt XW gas unit after getting so sick of tending(plus it's small size) to my cheapy offset.
I just...