Recent content by m00se
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Side light method for Charcoal smokers
Is that MAPP gas, dirtsailor?- m00se
- Post #6
- Forum: Charcoal Smokers
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Big turkey breasts?
Do a Google search on gold foil turkey breast. They're huge. And they're all meat and not tied.- m00se
- Post #7
- Forum: Meat Selection and Processing
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anyone got a temp controller hooked up to their MES?
None of your urls to Auberins are working for me. Tells me that the site is down for maintenance. I have pix of how I modified the MES 40 to use the 1200 watt PID. http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=380 Auber plugs into the wall. Smoker plugs...- m00se
- Post #34
- Forum: Meat Thermometers
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anyone got a temp controller hooked up to their MES?
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bought a new Thermoworks toy
Yea, I regret buying the 733 for the same reason. Convoluted and confusing menus and pretty much unnecessary presets. I also don't like the fact that the probes are so picky about water getting into them. Are you serious? This is a FOOD PROBE!- m00se
- Post #12
- Forum: Electric Smokers
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bought a new Thermoworks toy
Can't beat the accuracy of the Thermoworks thermometers. People are always talking about probe problems with the Mavericks. Now that Thermoworks has heard us and are building high quality remote units I think they'll be the go-to standard for BBQ.- m00se
- Post #10
- Forum: Electric Smokers
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Tri-Tip never Again
We have Price Chopper here in Central NY and they've started selling them for $5.99/lb but before they offered them I was buying them from a local meat market. They were getting $9.00/lb. Maybe you can find a butcher locally? -
Head to Head: Brine Vs Dry Cure
"If sliced then dry cured bacon can be stored for up to 4 weeks at 40 F or below. If slab then it can be stored for 4-6 weeks at 40 F or below."` If sliced..... -
Head to Head: Brine Vs Dry Cure
It's wrapped at that point. No way for air to get to it (hopefully). -
Head to Head: Brine Vs Dry Cure
There are folks out there who swear that the longer the meat stays in the cure, the better is the flavor. A typical pork belly dry cured for 30+ days is not unheard of, and some people swear by it, FOLLOWED by an additional 30+ days rinsed and resting out of the cure. I usually don't rest my...
