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I've done several batches of bacon in my MB 800 gravity. I do have a Fireboard control so I am able to program it for incremental rises in temp. I start at 150 for one hour and raise the temp 10 degrees every hour until it gets to 180. Then it rides until done. This has been very successful for...

It had been a few days. I removed from the vacuum bags and all is good now. Moisture har been reabsorbed.

Again, My apologies for being new. I did add that I wasn't certain that I used Pop's brine, definitely not liquid but dry brine. I attached the dry brine process I used, .pdf file. You are exactly right, I did start it in ziploc bags then vacuum sealed it. My mind set was, maybe if I vacuum...

I think it was Pop's. Anyways, I attached the recipe. Im not sure if .pdf files work?

Sorry for my sloppy post. I did use Pop's dry brine method and yes, I put the sealed ziplock bags into the vacuum bags. My dummy rookie move. Never again. I appreciate everyone on this site. Stay well and thanks again.

Thanks you for the reply. Yes, I used Pop's dry cured recipe. Works great every time. Hopefully this time as well. As far as how much liquid, I would say 1/4-1/2 teaspoon. I

Hi, I started a fresh batch of bacon and decided to try vacuum sealing it. Problem is I sealed them in the ziplock bags. Some of the liquid that is drawn out left the ziplock and was between the vacuum bag and the ziplock. I removed the vacuum bag and poured the liquid back into the ziplock and...

Hi, Thanks for the info. Does this include, Plant Epsom Salt? I'm new at this and could use all the help I can get. Thanks in advance.

So I guess my height gage is broken. The plant is a bit smaller than I thought. Non the less, I will let it roll. Thanks again to everyone.

Wow, this is so cool. All of your replies are deeply appreciated. Thank you. I'll attach pictures later. Enjoy your day everyone

Hi, I have an habenero plant that's about 2-3 feet tall. I will submit pics later. I just got to work. Anyhow it is already getting little blossoms starting. Should I let them go or pluck them and wait until the plant is more mature. This is a really nice plant I started from a seed and dont...

Thanks again for all the replies. Now, it seems like all of the sauces I've done so far come out tasting very similar. I can't figure out how to change the flavor profiles, add more body, taste etc.. They are just fermented heat. ??

Good morning, Thank again for all the support. So adding fruit after the fermentation, does that reduce the shelf life at all? Just curious. Im still need so i need to ask. As far as sterilizing goes. I have been boiling the stuff for 10 minutes. Except for the light plastic parts. Those I have...

Thank you all for the input. I scooped it out with a steril spoon and a clean gauze pad and added a bit more fresh brine at 3.5%. This is a learning process for sure. Much respect and appreciation to everyone here. I love this forum. I'll probably let it go another week, total of 5 weeks this...

Hi, I started two new hot sauces. It's been in a 3.5% brine for 4 weeks today. I checked on them today and the mango habenero one had a layer of white stuff on top. Is it mold and did i mess this up? I have been trying to learn to control the heat level and was hoping this round would be a good...

Nice looking jerky right there. First time. Good job.

I am in need of a new batch of cure#1. Is there a difference between brands? What is your favorite to use and why? Thanks in advance.

Greetings, So I have made a few batches of fermented ghost,habenero and jalapeño hot sauces. Although I'm still figuring this whole process out, they turned out fairly well. I had some frozen roasted hatch chili's in the freezer and figured I'd try fermenting some for hot sauce. I used a 3.5%...

Hi all, I have an Masterbuilt Gravity 800 that is about 6 years old. I have some L.S.S. mods and last year I changed over to a Fireboard 2 control. Recently it has been taking upwards of 30-40 minutes to reach 180ish. This has been a paternity for the last several cooks. Any ideas on what could...