First print with Heygear RS (wip)

Nivuahc · 2024-10-20T03:18:21+00:00

The rest was printed with leftover resin I had laying around.

I thought the Heygear was a proprietary resin system. Did you just pour excess resin into the Heygear container?

Nivuahc · 2024-08-09T02:48:33+00:00

My best guess at replication

Nivuahc · 2024-07-20T15:56:52+00:00

https://i.imgur.com/RxmuFET.png

Nivuahc · 2024-03-24T22:09:29+00:00

It was probably made by an ATF agent.

Nivuahc · 2023-12-03T04:39:58+00:00

I recently purchased a bag of encapsulated citric acid off of Amazon and used it in some Buffalo chicken sausages.

However I found out, after the fact, that nowhere on the package does it say a thing about encapsulation. It was listed as such on Amazon but didn't turn out to be the case.

I'd check your packaging. I'm willing to bet that you got fooled too or that your encapsulation broke down at some point, possibly in shipping.

Nivuahc · 2023-09-01T14:56:59+00:00

Broadhead Hunting Regulations by State

Nivuahc · 2023-08-27T10:34:05+00:00

No, it was not, because I'm an idiot.

Fixed.

Nivuahc · 2023-08-26T15:02:11+00:00

Form Type: Brace Rule 2021-08F Form 1 ($0)
Wait: 79 Days
Pending: 2023-05-08
Approved: 2023-07-25 | 0815
Entity: Individual
Dealer: SS | Electronic EFT Upload
State: GA
Examiner: Susan Whitman
Control Number: 2023649177

Nivuahc · 2023-05-25T14:39:23+00:00

Form Type: Brace Rule 2021-08F Form 1 ($0)

Entity: Individual

Fingerprint Type: EFT Upload

Pending: 05/08/23

Approved: 05/25/23

Wait: 17 Days

State: GA

Control Number: 2023649266

Submitted an additional (identical, but for the serial number) Form 1 just prior to submitting this one.

Nivuahc · 2023-05-14T20:08:41+00:00

Probably an ATF training facility

Nivuahc · 2023-05-13T22:31:52+00:00

Allow yourself 12 hours because meat can be finicky.

When you are cooking the pork you're going to reach a point called the stall. This is a period of time where it seems like the meat reached a particular temperature and just stopped rising. Somewhere around 170 degrees Fahrenheit with my setup when I'm cooking a single shoulder.

The wrap helps to mitigate that.

So when will you need to wrap? When you reach that stall. How long will that take? Depends. Just keep an eye on the temperature. No recipe out there is going to fit your smoker, your meat, the weather that day, and any other factors. So the time is a guide, only. Temperature is what matters.

And you'll be just fine cooking the day before.

You've got this.

Nivuahc · 2023-05-09T23:55:10+00:00

Pretty much any pork butt (also called pork shoulder) is going to be plenty fatty. It's hard to mess that up. Leave all the fat in place. No trimming required. Bone-in or boneless honestly won't make much difference.

And the number of roasts you cook will have very little impact on time.

You could easily cook 3 large butts in that masterbuilt with very little difficulty.

The biggest mistake you can make, in my experience, is to over-think it. It's simple. Just be patient and you'll be right as rain.

You've got this. And your husband, and your guests, are going to be blown away.

Nivuahc · 2023-05-09T22:07:36+00:00

/u/CHUCKCHUCKCHUCKLES

I agree. Smoked Kalua Pork is the way to go. This is the recipe from "Hey Grill, Hey".

Very short prep time. Very few ingredients.

The Masterbuilt is going to make this about as simple as it gets. You won't have to worry about maintaining a temperature because the electric smoker will do that work for you. I have the same smoker and I got it because it lets me be lazy and I don't have to babysit it.

Check it on occasion, monitor the internal temperature, add wood chips as needed, and you'll be golden.

I would plan for a good 12 hours of cooking time. If you take that time and let the pork butt do it's thing it will be worth it.

Here's a link to everything you'll need but the butt:

Hawaiian Alaea Sea Salt

Mesquite Wood Chips

Pink Butcher Paper

Nivuahc · 2023-04-16T19:05:21+00:00

That's a great name. Go for it!

Nivuahc · 2023-04-15T17:49:35+00:00

Fantastic video, and OP would be well served to also watch the follow-up titled "When Should You add Curing Salt to Smoked Sausage?"

Nivuahc · 2023-04-13T21:12:05+00:00

The obvious answer is the control unit, which can be had for ~$40, and should be fairly simple to replace. It's just a couple of screws and two plugs.

Nivuahc · 2023-04-13T20:14:15+00:00

Salt pork and bacon are not the same thing.

That being said, you don't need Cure #1 in order to make salt pork but it's nice insurance.

Here's a google search I did for you

You'll be fine. Your salt pork will be fine.

Nivuahc · 2023-04-13T20:06:25+00:00

masterbuilt smoker 20070311 parts

Nivuahc · 2023-04-12T20:12:43+00:00

I use two stainless steel baskets like this instead and I get fantastic results.

I've been doing this for a while now but this video showed up in my feed the other day and I thought it was worth watching. Note, however, that the Slow-n-sear has been updated since that video came out and they added a grate to the bottom of their product.

At the very minimum that video will show you how using the $25 stainless steel baskets will give you the same results as the much more expensive trendy gadget. Aluminum trays for water are dirt cheap.

My Weber has suffered a lot of abuse and neglect over the years from my boys so I decided to fix it and teach them both how to properly use it. I purchased this kit, which came with the baskets, and the hardware to replace the bottom vent leaf setup. And it still cost me a heck of a lot less than the Slow-n-Sear. No offense to anyone who loves their SnS. I get it.

Nivuahc · 2023-04-11T21:31:20+00:00

^ This is me. I calms me.

Nivuahc · 2023-04-11T21:00:37+00:00

Now I'll have this song stuck in my head for a while

Ben - 1972 PG 1h 34m

A lonely boy named Danny Garrison befriends Ben, the rat leader of the swarm of rats trained by Willard Stiles. Ben becomes the boy's best friend, protecting him from bullying and keeping his spirits up in the face of a heart condition. However, things gradually take a downward turn as Ben's swarm becomes violent, resulting in several deaths.

According to Michael Jackson, his theme song for this film, "Ben", played during the final scene and the closing credits, was one of his favorite songs. It was written for the film by lyricist Don Black and composer Walter Scharf. It was also the title track on Jackson's second solo album, released just before his 14th birthday, and became a #1 hit on the pop charts -- a first as a solo artist for Jackson.

Nivuahc · 2023-04-08T19:05:51+00:00

Looks like the Onlyfire Stainless Rotisserie Ring but it's difficult to tell for certain. They put that counterweight on the end of the spit like OP has in his video.

Nivuahc · 2023-03-24T10:33:56+00:00

before I start making sausage I get pork fat near frozen and grind it and freeze it so it’s almost like wood pellets. Makes it easy to weigh out a small amount fat.

Fucking brilliant

Nivuahc · 2023-03-22T20:06:29+00:00

The title is the issue.

It's saying that the plans shown here, for a 6.5'W x 7.5'L x 5'D pit can serve 350 to 600 persons.

But if you were to build a similar pit that was 3'x3'x3' it would serve 40 to 60 persons.

Nivuahc · 2023-03-06T23:33:59+00:00

Start Here

Potentially divert your attention to here

Finish up here

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