Topics created by PaPaSmokes

cdavis Well, then Get Busy!🤣

processhead Recover…

bocephus we’ve had storm after storm and the roads are bad. Hope Jon has safe travels.

PaPaSmokes said in Smooth acid:

salmonmaster i heard somewhere that there was another acelerator for cure that didnt give the tangy taste? thought iot was called smooth acid. hmmm

I use smoked meat stabilizer as a cure accelerator in alot of my sausage because my family doesn’t like the tartness of eca. I now have the smooth acid and I am trying it next

PaPaSmokes yes absolutely add cure to your meat block that you will be smoking/cooking at a long extended interval. You can add it to fresh product such as fresh bratwurst but not necessary as long as you cook at a typical fast interval until internal temp reaches desired temperatures of 160*, 165* for chicken all for food safety.

I bought a used meat slicer that had been repeatedly oiled with vegetable oil. Gosh that was so hard to clean it looked like tree sap.

processhead Wow Paul, I did not realize it would keep that long. We keep some in bottles & gallon demi johns for the next usage, rather than discarding. I have seen some cloud up a bit & was never exactly sure of the cause. After several months or so, I have typically either refurbished it a bit for a run or just made a new batch, especially if it was one of the cloudy ones.

RON PARRISH said in Sous Vide:

I just bought an inkbird 1000w and it works great

I liked mine so much that I bought another one for when we entertain and they want steak other than mooing.

PaPaSmokes like bocephus said, make sure to check the boxes and then save changes

PaPaSmokes wow that’s a lot of smoking. What a great cause 👏 thanks. And your setup is one of nicest I’ve ever seen . Congrats and good luck 👍
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Ridley Acres said in To EQ or not EQ...:

The sub zero temps allowed me to cold smoke for a very long time and then I used gas smoker to get it close and finished to safe temp in my house oven. (which made the house smell amazing!)

Humm, your cold smoking sounds vaguely familiar to me. 🙄 🙄

PaPaSmokes You will have no issues!
Just remember the law of 40 degrees to 140 degrees inside of 4 hours! Then lean to the higher temps in a shorter amount of time. This is what #1 cure is used for.

PaPaSmokes I have the high grade L-E-M knives for my grinder and I get several years out of them before I purchase new ones. I find it easy to keep the knives and plates paired and baged together in bubba (lol) wrap.

Dave in AZ great yo know I am looking at a 12 gal cambro vessel as the Breville says it will handle 12 gal.