Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokinjoe52

    Pro 2300 wont auto seal

    Hi Skully, I can't find a picture to show you. If you have yours open, take a picture of the guts, and I'll point it out to you. -Joe
  2. smokinjoe52

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    Please comment on the difference between injection and just doing a Pop's brine. In terms of finished product for a pork butt "ham".
  3. smokinjoe52

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    So, how different is the final product, butt in this case, from one that is in Pop's brine for a couple weeks. How does the taste, texture, etc, differ between a Pop's brine and injection. Can you do a butt ham with Pop's brine? Need educated on this a little. -Joe
  4. smokinjoe52

    Pork Butt and my "ham injection"... Pork butt is my new go-to ham... seriously good....

    This looks great. Is there a detailed recipe somewhere? I bought an injector a few years ago, and have not used it. TIA -Joe
  5. smokinjoe52

    Ham hock smoke

    I always thought cured was cured. If the cure makes it to the center of the meat, it is cured. If not, it is not cured. I never considered heavily cured and lightly cured. I have those old curing notes in my Pop's brine recipe. I have made Buckboard bacon using a 5 lb butt, and had it in the...
  6. smokinjoe52

    Ham hock smoke

    Those look great. You only use them "IN" something, like soup. Those are not for snacking are they? I have 8 smaller hocks in Pop's brine. Does a week in the brine sound about right?
  7. smokinjoe52

    Ham hock smoke

    Thanks!
  8. smokinjoe52

    Ham hock smoke

    I always bought smoked ham hocks for my split pea soup, but I can only find fresh hocks. Can somebody point me to a brine/smoke recipe for fresh hocks? Just a pops brine recipe would be great. How long in the brine...temp/time for the smoke is all I need. TIA -Joe
  9. smokinjoe52

    Pro 2300 wont auto seal

    Hi, I had tried that and it did not change the symptoms. Went slowly from one end to the other. I finally resolved the issue by taking the pressure sensor and solenoid assembly apart and cleaning. It worked the first time I re-assembled and has worked ever since. Weird. I did not replace...
  10. smokinjoe52

    Pro 2300 wont auto seal

    If it is not the foam seals, hitting the MANUAL button is not really that burdensome. :emoji_blush:I might try to contact WESTON. I'm not sure what their customer service is like these days.
  11. smokinjoe52

    Pro 2300 wont auto seal

    My Weston 2300 suddenly will not auto seal. Still works fine if I hit the MANUAL seal button. I have ordered replacement foam seals thinking there is a small ingress of air that prevents it from reaching it's auto seal vacuum level, but have a sneaky suspicion that is not the problem. Has...
  12. smokinjoe52

    Reheat Sous Vide brisket

    Thanks for the info. I will get some of that stuff. I just upgraded the old Thermapen to a Thermapen IR. It is needle probe like. I use the IR for frying pan temp. Works well, but wish it had a backlight like the non-IR model, but apparently not enough battery compartment room with the IR...
  13. smokinjoe52

    Reheat Sous Vide brisket

    Happen to know the name of the product? Looked on Amazon, but can't find them.
  14. smokinjoe52

    Reheat Sous Vide brisket

    Thanks! Did not know about the strips? What are they called, and are they on Amazon?
  15. smokinjoe52

    Reheat Sous Vide brisket

    Happy Thanksgiving! Once I have thawed a sealed brisket (previously smoked and SV'ed) in the fridge for a couple days, what SV water temperature and times are approximate for say 5lb flat to reheat to serving temp.? Since you can't temp. probe it, I need a suggestion. My guess would be 165F...
  16. smokinjoe52

    How DONE do you like your ABT's?

    No pics, they look just like all the other ones. :-) Cream cheese, chili powder, my own rub for pork, Chipotle powder, cheddar cheese and Kraft Mexican cheese, beef smokies wrapped in bacon. I made 46 halves, will eat what we want, then freeze and vacuum seal for visiting future friends that...
  17. smokinjoe52

    How DONE do you like your ABT's?

    Well, I guess our smokers are different as well as our tastes. This 2nd batch is done. I smoked 1.5 hours at 225 and went to 245 for another half hour. I pulled them as the bacon looked as it does in the pics you guys posted, and the peppers had just a little firmness to them. My smoker will...
  18. smokinjoe52

    How DONE do you like your ABT's?

    My first time at making ABT's last week and they were delicious. I am making more today. The first batch I cooked at the recommended 2.5 hours at 225F. The bacon was done nicely and almost crisp. BUT...the Jalapenos were very soft, and they could not be picked up with the fingers. Had to eat...
  19. smokinjoe52

    Before I make my first Pastrami...

    Thanks everybody - I am going to try my first pastrami using a corned beef brisket. As I understand, it helps (is necessary) to soak the corned beef brisket in cold water with a couple water changes, for about 12 hours to remove the salt used in the process. Is that correct? Also, can any of...
  20. smokinjoe52

    Before I make my first Pastrami...

    I want to try it both ways since I do have an sv circulator. I agree that super tender, little thicker sliced is great, but I have had the NY deli sandwiches that were piled high and sliced thin, so want to be able to have that in my bag of tricks too. 5grillzntn - Are you saying that very...
Clicky