Toggle sidebar

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. rpeters48

    Dry age trimmings - do you use them?

    Thanks, plan is some where between 28-35 days
  2. rpeters48

    Dry age trimmings - do you use them?

    Im starting my first dry age (Ribeye) tomorrow using umai bags and i have heard in a few videos i have watched that people will use the trimming in sausage or burgers. I was curious what people on here might use them for and if making burger was other fresh meat or anything else added and was...
  3. rpeters48

    Bacon/Cure help needed

    Thanks
  4. rpeters48

    Bacon/Cure help needed

    I started last week 100 lbs of bacon using bearcarvers method (Extra Smokey) the issue I ran into is about day 4 there was a lot of liquid in my fridge and couldn't determine which bag it came from, 2 days later I found which bag but there is now no liquid left. These were max of 2" but now I'm...
  5. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    not looking like anything at this point as the smoker wont heat up :( gonna see if the thermal link went
  6. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Same for today. Eye of round.... all these ideas might change it
  7. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Eye of round
  8. rpeters48

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    I have to cook on fathers day Eye of round then to try and duplicate this
  9. rpeters48

    Chamber sealer Help/Tips needed

    I recently purchased a vacmaster vp 215 and love it so far but have some questions on sealing softer/wet foods. 1) I have made smoothies and thought I would freeze and while it worked great I found as it sealed the smoothies would foam up/expanding and start exiting bag before sealed. 2) Made...
  10. rpeters48

    Cure time help (Dried Beef)

    Haven't tried it since it was smoked. Will give it try tonight. Bear, it did appear moist so will try your way next time..
  11. rpeters48

    Cure time help (Dried Beef)

    I smoked it for 1.5 hr @ 180, bumped it to 200 for an hour and then 220 till internal temp of 165
  12. Cure time help (Dried Beef)

    Cure time help (Dried Beef)

  13. rpeters48

    Cure time help (Dried Beef)

    So had a fry test cooking when I was typing original email. Went back into the kitchen and Wife had already eaten half of it so good thing it was all good. Wasn't salty and I'm not a fan of salt so was surprised. Tasted more like a ham. I'm going to try and upload some pics but last ones didn't...
  14. WP_20150121_002.jpg

    WP_20150121_002.jpg

    • rpeters48
    • Media item
    • Comments: 0
    • Album: Cure time help (Dried Beef)
  15. WP_20150121_001.jpg

    WP_20150121_001.jpg

    • rpeters48
    • Media item
    • Comments: 0
    • Album: Cure time help (Dried Beef)
  16. rpeters48

    Cure time help (Dried Beef)

    Thanks David
  17. rpeters48

    Cure time help (Dried Beef)

    I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2". I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were...
  18. rpeters48

    Plug and Play PID HELP needed!!

    So I just received my Auber Dual probe PID controller for my Bradley digital smoker. I set it up to do my first pulled pork for the super bowl but having issues. I hooked it all up and had it set for 220, probe looked like it was reading temp right and slowly climbing for the pre heat, went...
  19. rpeters48

    First Cold smoke W/ Pic

    I have never froze blocks of cheese but I have shredded and sliced. Shredded I notice no difference but sliced seems to become more brittle. haven't noticed a taste difference though. I'm sure at one point I will make more than my fridge will hold and end up trying frozen for yet another opinion...
  20. rpeters48

    First Cold smoke W/ Pic

    Was using a different therm. found the same thing out the first time I used it, was about 40* off. Ordered a dual probe PID controller for it today.
Top Bottom
Back
Clicky