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  1. yance

    Maverick ET-73 readout question

    Set up my 25 lb run of Andoullie and when I started my ET-73 the "Smoker" readout showed 3 H's, both on the sending unit and the receiver.  Saw no mention of what this might be in the instructions. Food probe is reading correctly. Bad probe or probe cable maybe?? Thanks in advance.
  2. yance

    Mama's homemade vanilla ice cream

    One of the joys of Summer growing up in the 50's was making, (eating) homemade ice cream.  Mama's recipe turned out smooth creamy RICH Vanilla Ice cream that couldn't be matched by ANYTHING store bought.  The only thing I've found commercially available that was anywhere close is Blue Bell's...
  3. yance

    Canadian bacon, round two

    Around 6 lb Canadian Bacon sliced, sealed, and ready to freeze along with a couple of baggies of my second batch of dried beef. Both were cured for 15 days with TQ and either brown or white sugar, or maple syrup.  Beef was cold smoked for 12 hours with hickory then along with the loin both were...
  4. yance

    Am I about to mess up my dried beef?

    I've had a 3.5 lb eye curing with TQ and BS for 14 days.  Took it out this afternoon for its cold water soak, (actually about 4 hours), then into the fridge to dry and pellicle.  I have to take care of some other business for a few days and it looks like Thursday will be the earliest I can...
    • yance
    • Thread
    • Replies: 3
    • Forum: Beef
  5. yance

    First BBB

    Since my first Canadian bacon using Pop's brine got rave reviews I wanted to try BBB using TQ and brown sugar.  Followed the weight & measure formula and cured for 10 days.  30 minute Ice water bath, then dry overnight in refrigerator.  Cold smoke with my new AMNPS using Pitmaster pellets for 11...
  6. yance

    Did I kill Pop's Brine?

    I mixed up a batch of Pop's brine for some CB and since I have an "open" spring for my water source I brought the brine to a boil then chilled it in ice water.  Loin stayed in the brine for two weeks.  I tried a slice last night to test for salt, and besides being a little too salty the texture...
  7. yance

    Newbie from WNC

    Been reading here for a while and finally decided to stick my head in the door. GREAT site with TONS of info from combined centuries of experience. I live near Asheville, NC, 60 years old and have been cooking since I was a kid.  Current equipment includes 18" and 22" Weber kettles, a 18.5"...
  8. yance

    Italian sausage

    Noob here.  Been reading a lot so I finally signed up. Attempted my first batch (5 lb) of Italian sausage today from an Eastman Outdoors kit.  Only have my Kitchenaid to grind and stuff.  Next batch I'll have a real stuffer. Yance
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