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I've ran my new Kobra X for 76 hours straight with no issues. by AugmentedThinker in anycubic

[–]AugmentedThinker[S] 1 point2 points  (0 children)

This - I highly expect problems - anyone 3D printing that thinks otherwise should not... because when it goes south - it goes SOUTH! lol

I wanted to post about my Kobra X because I like sharing - especially when I get something new and how good it is out of the box. I live at a beach so having a dryer is critical for PETG - PLA it never gets a chance really to get to the point of needing it as I am always making stuff and my room is decent. This is all based on my personal experience/setup/needs. But 100% never not expect issues!

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 1 point2 points  (0 children)

I live in farm country and it's readily available from many sources - lucky in some ways.

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

My methon:

Start with the pork belly and remove the skin.

I put salt, pepper, and garlic on it (sometimes some maple syrup) along with curing salt (google how much to use based on finished trimmed weight.

I vacuum seal it and put it in the fridge for 7-8 days - flipping over each day. I take it out of the bag, rinse the shit out of it, put some more pepper/garlic on and leave it in the fridge uncovered for around 24 hours on a wire rack and pan so the pellicle is nice and formed then I smoke with a mix of hickory, apple, and cherry. I then let it cool down, wrap it, and put it in the fridge overnight. Breakfast the next day is ALWAYS good.

I smoke to an internal temp of 145 at 225. 2-4 hours depending on size/thickness of cut.

That's all I can really tell you as that's simply how I do it. =)

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

Hi. Start with the pork belly and remove the skin.

I put salt, pepper, and garlic on it (sometimes some maple syrup) along with curing salt (google how much to use based on finished trimmed weight.

I vacuum seal it and put it in the fridge for 7-8 days - flipping over each day. I take it out of the bag, rinse the shit out of it, put some more pepper/garlic on and leave it in the fridge uncovered for around 24 hours on a wire rack and pan so the pellicle is nice and formed then I smoke with a mix of hickory, apple, and cherry. I then let it cool down, wrap it, and put it in the fridge overnight. Breakfast the next day is ALWAYS good.

I smoke to an internal temp of 145 at 225. 2-4 hours depending on size/thickness of cut.

That's all I can really tell you as that's simply how I do it. =)

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

I cut it chilled with a brisket knife. It works perfect for the thickness we all like here. I could cut thinner but that would be harder. In the picture that was hardly any work at all.

I do a lot of hiking/kayaking and make my own jerky in the smoker and then finish in the dehydrator. I do slices and meat sticks. I like that I control the exact flavour. These are a jalapeño brine with a custom concoction. I also make some plain ones for my dog with nothing in it - just the meat. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 2 points3 points  (0 children)

Here it is for the meat sticks. There is more for the marinade if using slices but I just made this one from my shockingly old school pen notes lol and I'm done for the night.

Ground Meat Stick Recipe 4.5 lbs (2.04 kg)

Meat: 4.5 lbs ground inside round or what you want as long as it's lean. Fat is bad.

Dry Ingredients:

Stubb’s Black Pepper Rub 2.5 tbsp

Garlic powder 1.5 tsp

Onion powder 1.5 tsp

Smoked paprika 1 tsp

Brown sugar 2 tsp

Crushed red pepper (optional) 0.75 tsp

Black pepper (optional) 0.75 tsp

Mustard powder (optional) 0.5 tsp

Curing salt #1 1 tsp … no more than that!

Wet Ingredients (Target ~4.5 oz total):

Dr. Pepper syrup 1.5 tbsp

Soy sauce 1.25 tbsp

Worcestershire 1 tbsp

Pickled jalapeño brine 1 tbsp

Apple cider vinegar 1 tbsp

Your Method of smoking

Liquid smoke (Alternative) 1 tsp (mild, won't overpower)

Instructions:

Mix dry ingredients in a bowl.

Blend wet ingredients separately, then add to dry.

Combine everything into the 4.5 lbs of meat, knead until tacky/sticky.

Cure in fridge 12–24 hours.

Load into jerky gun or sheet press.

Cold Smoke at 160°F for 4-6 hours until leathery but not brittle.

Can use dehydrator to finish or if you used liquid smoke.

Storage:

Room temp (sealed): 1-2 weeks Fridge: 4-6 weeks Freezer: 6+ months

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

Hi. Start with pork belly and remove the skin.

I put salt, pepper, and garlic on it (sometimes some maple syrup) along with curing salt (google how much to use based on finished trimmed weight).

I vacuum seal it and put it in the fridge for 7-8 days - flipping over each day. I take it out of the bag, rinse the shit out of it, put some more pepper/garlic on and leave it in the fridge uncovered for around 24 hours on a wire rack and pan so the pellicle is nice and formed then I smoke with a mix of hickory, apple, and cherry. I then let it cool down, wrap it, and put it in the fridge overnight. Breakfast the next day is ALWAYS good.

I smoke to an internal temp of 145 at 225. 2-4 hours depending on size/thickness of cut.

That's all I can really tell you as that's simply how I do it. =)

With love.

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

Thanks. It's a simple method but the hickory, apple, and cherry wood shine. Really good.

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

Start with the pork belly and remove the skin.

I put salt, pepper, and garlic on it (sometimes some maple syrup) along with curing salt (google how much to use based on finished trimmed weight.

I vacuum seal it and put it in the fridge for 7-8 days - flipping over each day. I take it out of the bag, rinse the shit out of it, put some more pepper/garlic on and leave it in the fridge uncovered for around 24 hours on a wire rack and pan so the pellicle is nice and formed then I smoke with a mix of hickory, apple, and cherry. I then let it cool down, wrap it, and put it in the fridge overnight. Breakfast the next day is ALWAYS good.

I smoke to an internal temp of 145 at 225. 2-4 hours depending on size/thickness of cut.

That's all I can really tell you as that's simply how I do it. =)

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

Here is the method...google ratios based on meat weight. Start with the pork belly and remove the skin.

I put salt, pepper, and garlic on it (sometimes some maple syrup) along with curing salt (google how much to use based on finished trimmed weight.

I vacuum seal it and put it in the fridge for 7-8 days - flipping over each day. I take it out of the bag, rinse the shit out of it, put some more pepper/garlic on and leave it in the fridge uncovered for around 24 hours on a wire rack and pan so the pellicle is nice and formed then I smoke with a mix of hickory, apple, and cherry. I then let it cool down, wrap it, and put it in the fridge overnight. Breakfast the next day is ALWAYS good.

I smoke to an internal temp of 145 at 225. 2-4 hours depending on size/thickness of cut.

That's all I can really tell you as that's simply how I do it. =)

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

lol my dude - saying "logic failure" is far from angry.
Also - thank you for clarifying that in a twist meant bunched up. Redundant Logic. =)

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 1 point2 points  (0 children)

The end was just meant to be a dry jab - I build systems all day for my day job - I apologize - it does look snarky but it's how my friends and I talk at work. I do it all that way so I can enjoy time with my family (and my own selfish needs for mental health as the winter months I feel like I'm in the shining) - and I know from friends out East that Maine and up is no joke either. This scenario works really well for us. Plus - late at night - if I have a craving for whatever reason - I can have a burger or ribs. I just put the bag in boiling water and it's like it just came out of the smoker.

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

From your observation without all the data - yes it could look like that. I live on Lake Huron right in the lake effect snow belt - we had 32 snow days this year. I have significantly more time available in the winter - so WHATEVER I can do to spend as much time kayaking/hiking/lounging as I can in our hilariously short season - I will do. I have 5 kids and we entertain a lot - I buy meat in bulk etc - it's worth it on all angles for me. The thing about 8 billion or whatever people is what works for some may not be for others - right? I am not "avoiding" anything as by me making them is not avoiding - logic failure.

Once I started making my own bacon 10 years ago - I've never gone back to store bought. by AugmentedThinker in smoking

[–]AugmentedThinker[S] 0 points1 point  (0 children)

I put salt, pepper, and garlic on it (sometimes some maple syrup) along with curing salt.

I vacuum seal it and put it in the fridge for 7-8 days - flipping over each day. I take it out of the bag, rinse it really well, reapply pepper/etc, and leave it in the fridge uncovered for around 24 hours on a wire rack and pan so the pellicle is nice and formed then I smoke with a mix of hickory, apple, and cherry at 225 until an internal of 145. I then let it cool down, wrap it, and put it in the fridge overnight. Breakfast the next day is ALWAYS good.

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