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Use mine all the time. KA works great freeze meat in strips for bout 1/2- 1 hour.I use 4 pounds sirloin and 2-3 pounds brisket. Makes best ground beef you ever had!!!
I will never buy ground beef again from the store.
Olives smoke for about 1/2 hour, then let cool and stuff with cheese. The bacon smokes for about 2 hours.
The can puts out alot of smoke. I cured the bacon with Mortons quick cure, kosher salt , brown sugar, maple syrup, herbs d provence and bay le…
That is Rutland fireplace gasket I buy it at my local fireplace store.They sell it off the roll enough for my med cost about three bucks. I also ude Permatex ultra copper to glue it down. I only use the gasket on the base not the dome
I got rutland fireplace gasket at a fireplace store it cost me $3.00. Next I used permetex ultra copper silicone gasket and sealed the rutland material to the bottom only nothing on my lid. this works the best for any temp you can get too 600++. .…
Here is my med first pizza cook.(last year)
600 degree dome and I lifted the dome up and out it came. I am lucky no one got hurt and nothing got burned.
Mother ship took care of everything :) So dont forget to play with your nuts , this way you ca…
You have to use a professional slicer. I'm lucky, I get to use the one at a meat market next to my work.
I used herbs de provence, brown sugar, maple syrup, bay leaves, kosher salt and curing salt. I'm not sure if any of it made a difference. I did…
Finished Bacon pics:
here are the bellies dryed.First cured for 6 days the set on racks in the fridge for 3 days.Next smoked for 6 hours at about 150.
Then frozen so they slice better on the slicer.
Cooked and mmmmmmmmmmmm!!!
Look at all the b…
I use place setter legs down then one pizza stone ontop of the ps. next I put the 3 green feet ontop of that then another pizza stone . this is the one I cook on.
I cook around 500+ range. I rool out dough and place on lightly floured and cornmeale…