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So, how different is the final product, butt in this case, from one that is in Pop's brine for a couple weeks. How does the taste, texture, etc, differ between a Pop's brine and injection. Can you do a butt ham with Pop's brine? Need educated on this a little. -Joe
I always thought cured was cured. If the cure makes it to the center of the meat, it is cured. If not, it is not cured. I never considered heavily cured and lightly cured. I have those old curing notes in my Pop's brine recipe. I have made Buckboard bacon using a 5 lb butt, and had it in the...
Those look great. You only use them "IN" something, like soup. Those are not for snacking are they? I have 8 smaller hocks in Pop's brine. Does a week in the brine sound about right?
I always bought smoked ham hocks for my split pea soup, but I can only find fresh hocks. Can somebody point me to a brine/smoke recipe for fresh hocks? Just a pops brine recipe would be great. How long in the brine...temp/time for the smoke is all I need.
TIA -Joe
Hi, I had tried that and it did not change the symptoms. Went slowly from one end to the other. I finally resolved the issue by taking the pressure sensor and solenoid assembly apart and cleaning. It worked the first time I re-assembled and has worked ever since. Weird. I did not replace...
If it is not the foam seals, hitting the MANUAL button is not really that burdensome. :emoji_blush:I might try to contact WESTON. I'm not sure what their customer service is like these days.
My Weston 2300 suddenly will not auto seal. Still works fine if I hit the MANUAL seal button. I have ordered replacement foam seals thinking there is a small ingress of air that prevents it from reaching it's auto seal vacuum level, but have a sneaky suspicion that is not the problem. Has...
Thanks for the info. I will get some of that stuff. I just upgraded the old Thermapen to a Thermapen IR. It is needle probe like. I use the IR for frying pan temp. Works well, but wish it had a backlight like the non-IR model, but apparently not enough battery compartment room with the IR...
Happy Thanksgiving!
Once I have thawed a sealed brisket (previously smoked and SV'ed) in the fridge for a couple days, what SV water temperature and times are approximate for say 5lb flat to reheat to serving temp.? Since you can't temp. probe it, I need a suggestion. My guess would be 165F...
No pics, they look just like all the other ones. :-)
Cream cheese, chili powder, my own rub for pork, Chipotle powder, cheddar cheese and Kraft Mexican cheese, beef smokies wrapped in bacon.
I made 46 halves, will eat what we want, then freeze and vacuum seal for visiting future friends that...
Well, I guess our smokers are different as well as our tastes. This 2nd batch is done. I smoked 1.5 hours at 225 and went to 245 for another half hour. I pulled them as the bacon looked as it does in the pics you guys posted, and the peppers had just a little firmness to them. My smoker will...
My first time at making ABT's last week and they were delicious. I am making more today. The first batch I cooked at the recommended 2.5 hours at 225F. The bacon was done nicely and almost crisp. BUT...the Jalapenos were very soft, and they could not be picked up with the fingers. Had to eat...
Thanks everybody - I am going to try my first pastrami using a corned beef brisket. As I understand, it helps (is necessary) to soak the corned beef brisket in cold water with a couple water changes, for about 12 hours to remove the salt used in the process. Is that correct? Also, can any of...
I want to try it both ways since I do have an sv circulator. I agree that super tender, little thicker sliced is great, but I have had the NY deli sandwiches that were piled high and sliced thin, so want to be able to have that in my bag of tricks too.
5grillzntn - Are you saying that very...