Aussie BBQ Forum

I was wondering about these replacement probes. I stupidly pulled the wire to get it out of the meat and its half out now. Still seems to work but I'm not sure for how long. What's the pricing for a replacement?

Thanks

Hammer wrote:Found another listing.

http://pages.ebay.com/link/?nav=item.vi ... 1284550677

Couple left. I got one for a xmas gift

I grabbed one of these too, wahoo.

Thanks

It's been 24 hours since I smoked this so I got to try it today. Very nice tasting, very smoky (I added smoking chips 3 times (next time 2 may be enough) through the process and it took about 4 hours to get to the internal temp of 72c - (110c kamado temp)), the colour is only pink around the outside...

According to the chart, you should have used about 8gr, so you are close, but I would think you would need a minimum of 10 days if you did not pump it! I did pump it at the start and then again 2 days into the cure but I really think I haven't done it long enough and probably needed a little more p...

Card Shark wrote:Here you go slugger http://www.ebay.co.uk/itm/Limited-Editi ... 43d1691008

Damn, the listing has ended.

Once the brine is complete should the meat be pink already or does that happen after / during the smoking process? Mine is looking more like roast pork at the moment. 37c internal at the moment during the smoking phase. I cured it for 4 days. Maybe its not enough? 3 kg piece of pork. I did read that...

Using that calculator it comes out saying my PPM Nitrate is 120. How does that sound for wet cured ham? Is that a little low or will it be fine?

Thanks

So are these refurbished ones still as good as new ones? I'm tossing up between one like this or spending double to get a new one. My one is. It actually seemed brand new to me. Well worth the full price, but a bargain at $65. Thanks, I'll keep my eye out for another one. I was watching the ebay on...

So are these refurbished ones still as good as new ones? I'm tossing up between one like this or spending double to get a new one.

Thanks,

Its probably about 12 thick. Like a pork lion. I did inject the pork with the brine in a few spots. There was also 1/2 cup sea salt and 1/2 sugar in the brine.

Hi All, I've just put down my first go at making ham using 1/4 of a leg, it's sitting in the brine now made up of sugar, salt, cure #1 and water. Nice and simple. I have a quick question about the amount of cure to use per kilogram of meat. On the package of cure I bought it says to use 1.93 grams o...

I did a 2kg slow roasted pork loin in my kamado on the weekend. 150c pit temp, took the pork out at 140f, which was about 2.5 hours. I smoked it with apple wood for the first hour, then took it out, sliced off the top layer of skin, cut a diamond pattern in to the layer of fat, basted it with a mix...

After doing a bit more research I think I'll try 150c pit until the internal reaches 75c - 80c, hopefully that temperature is enough to make the meat soft but not too soft it pulls. From what I can tell 85 - 90c is the pulling temperature?

Thanks

Hi Sluggerdog. Perhaps you can try this recipe as a starting point: http://culinaryarts.about.com/od/beefporkothermeats/r/roastpork.htm From memory I think pork is normally taken to at least 65c internal, but as a roast (and a Kamado roast at that) you might decide to take it higher. I usually use ...

I've just bought myself a boneless pork shoulder, just over 2 kgs. I do not want to pull it but make it into a nice roast that quite tender. I was thinking I'd cook it indirectly around 150c but this is a rough guess, I'll also be doing some veggies in with it at 1 stage (probably the last hour or s...