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I started two nice fours pound chuck roast Thursday evening at 4:30 at 133 degrees for a 24 hour cook and when I got home from work Friday at 3:30 discovered my Joule had stopped at 9:48 Friday morning because of a power outage.
The temp of the water was 82 degrees.
I restarted and was thinking...
last night I put a Boston but and a fatty in the Masterbuilt that was preheated to 230 and check them this morning and the temp said 53 degrees.
It stopped sometime after about 11 I guess.
I just put both in the oven at 325 .
Do yaw think they are alright?
When both were put in it was hot and up...
is it possible to smoke cured sausage for about 4 hours and then vac bag them and sous vide them to finish?
If so what would be the advice on times and temps for that kind of process?
Sous Vide thick pork chop with some experimental beans and some steamed vegetables.
The pork chop was sour vided at 140 degrees for 1 1/2 hour and finished with a quick sear in
the cast iron skillet on the stove. Absolutely DEVINE!!
The beans had the spice and background heat I was looking for...
Entertaining the idea of a meat mixer like the LEM 25# tilt mixer?
This thought was inspired after mixing 25 pounds by hand this weekend
What's everyone's thoughts and suggestions?
Is it safe to fry and eat sausage patties immediately after mixing spice and cure #1 to test the flavoring.
Just had a C.R.S brain spell and can't the decision.
So I ask the great teachers on here for information on the safety
Need a little advice
I smoked 10# of sausage Sunday that I prepared on Saturday and the hog casings are tuff.
They were a modified Pop's breakfast sausage with cure #1 and pepper flakes ,garlic and onion powder.
The test fry was great tasting.
I started the MES at 120deg and ramped the temp up...
I started with a deboned and butterflied Boston but and soaked it in Pop's brine recipe with 1/2 cup seasalt , 1 cup granulated sugar , 1 cup brown sugar , 1 tbs cure #1 for 11 days . Smoked to an internal temp of 150 .
It turned out good but it is just about to sweet .
The question...
Thinking bout trying to use a MES 30 to cold smoke cheese and bacon.
I have a large supply of hard wood chips (hickory cherry apple & pecan) and was thinking on useing a small cheep toaster oven with a vent hose to the MES 30 to burn and keep the wood chips smoking . The temp. control would be...
Got a question for the great ones.
what I having is about 15# of fresh sliced chops that are about 1inch thich that still have the bone. Could I cure them in Pops brine without injecting and then cold smoke?
Hi all
Trying some buckboard out of but.
Using the Himountin cure and unsure about my math it seems purty fuzzy as an afterthought . I used 1.7 ounce of cure for a 2lb 10oz slice of the but . Does thet seem right?
Hey all
bin lerkin in the background checkin this place out . I like the company and info here!
About me
I am a CNC machinist by trade for about 28 years , love any kind of saltwater fishing and flying lite airplanes. Currently use a MES 40 and have smoked most things from fish to rabbits...