Recent content by Buck*49

Maple Glazed Smoked salmon Use external smoke chamber with alder for the complete smoke time. After a couple of hours, build a fire inside smoker to bring finish temp of salmon to 135-140*. Amazing results.

They also made the PicoBrew online community support unavailable. They previously took it off the menu, but link was still active. As of Dec 9th, community support link is no longer active.

Cured, smoked an 11 lb Costco pork belly. Today was slicing, packaging day.

Fixed Korean cut beef ribs this afternoon using this recipe: https://howtobbqright.com/2019/09/19/brown-sugar-chipotle-flanken-short-ribs/print/8875/ About 10-12 minutes per side. First time I ever tried them, quite pleased with results. Used 50/50 Cherry and pecan. Forgot to get after pic☹

I have good luck with about 50/50 apple/oak

[QUOTE="Trevor Mack, post: 8905980, “Though for the smaller machine configuration a custom step filter would need to be made to really use them as such.” Can you clarify the statement above for me please? Thanks.

Yes, all pretty cheap. Don’t see the auction making much of a dent in the outstanding loan. Maybe the 5 trailer loads to be sold separately will make up the difference. 😏

I have been making my own bacon for a couple of years now. Generally use a Costco pork belly. Have also made Canadian bacon using loin. I am assuming from your comments that you bought a loin that was cut with some of the belly attached. Have also smoked quite a bit of salmon and last spring...

It appears that your loin is tied. Did you slit it and insert something? Would appreciate if you would share your method and recipe, if you don’t mind. Thanks!

Simple stuff is sometimes the "gotcha”

It appears that you followed troubleshooting steps provided by Pico on on line Pico support troubleshooting for Z error #6. IF you didn’t, I would follow those steps. Then, I would follow troubleshooting guide for Z error #4. Have seen a report of fan issue creating noise. Link to start trouble...

Cured a 10 lb Costco pork belly using Morton Sugar Cure, brown sugar, and pepper for about ten days. Rinsed and soaked in cold water for an hour, put in frig for 5 days to dry out. Smoked it with 1/3 apple and 2/3 oak mix, put it in frig for 4 days. Put slabs in deep freeze for 90 mins to make...

https://www.mortonsalt.com/article/meat-curing-methods/ Pay special attention to item 4 under tricks.

From Kevin, PicoBrew employee, posted on Pico Brew forum: Picobrew in financial difficulty Kevin - 31 min ago As you may have heard, we are currently in the process of being sold through the WA State Receivership process. The party of investors who have been funding the operation of our...

I believe you have to go into advanced editor to make changes. After creating recipe, at very bottom you have a choice to edit machine steps. Once selected, you can edit existing steps, add or delete steps.