tag:blogger.com,1999:blog-6141023070186314448.post3757345009157253477..comments2023-07-21T04:56:37.029-07:00Comments on TheSaltedPig: Total FailureThe Head Pighttp://www.blogger.com/profile/15343270636648174789noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6141023070186314448.post-25731609269392629382010-04-04T14:00:53.450-07:002010-04-04T14:00:53.450-07:00Sorry to hear that you lost a batch. I had similar...Sorry to hear that you lost a batch. I had similar problems with old log burner. Here's how I solved it:<br /><br />I bought a remote "probe"-style thermometer and stuck the probe though a potato so that the end stuck out the other side. Then I placed it at various locations in my pit while holding a steady temp of 250 degrees on the main gauge to "map" the temperature zones on my cooking surface. <br /><br />I found that when the main gauge in the lid read 250, that I was running 325 at the inlet nest to the fire box and 215-225 at the far end. Once you know your zones, you can compensate for them and occasionally use them to your advantage. <br /><br />Hope that helps,<br /><br />DavidDavidhttps://www.blogger.com/profile/16543245233613185778noreply@blogger.comtag:blogger.com,1999:blog-6141023070186314448.post-90566272126173055452010-03-30T22:58:14.208-07:002010-03-30T22:58:14.208-07:00Nice looking links! I thought the idea sounded gre...Nice looking links! I thought the idea sounded great, until you mentioned the gradient. So I can't blame ya!Darrin McCowanhttps://www.blogger.com/profile/09247672329342365079noreply@blogger.comtag:blogger.com,1999:blog-6141023070186314448.post-11386702439393104762010-03-30T14:38:51.122-07:002010-03-30T14:38:51.122-07:00Jon,
That sounds like an excellent idea, thanks ...Jon, <br /><br />That sounds like an excellent idea, thanks for suggesting! I have to admit though, at this point I am so disgusted with myself that I have this marked down as 5 lbs of Golden Retriever treats!The Head Pighttps://www.blogger.com/profile/15343270636648174789noreply@blogger.comtag:blogger.com,1999:blog-6141023070186314448.post-44873822695762486722010-03-29T19:34:14.636-07:002010-03-29T19:34:14.636-07:00The first time I tried to cure something, I made p...The first time I tried to cure something, I made peperone out the the Charcuterie book. It was a lot of effort to grow some fuzzy mold. I feel your pain.<br /><br />Maybe you could finish them off in water, kind of homemade sous vide. Put them in a ziploc and then in a water bath that is 155 to 160 degrees. The cooked part won't over cook and the raw part will come up to temp.Jon in Albanyhttps://www.blogger.com/profile/05766493068147115690noreply@blogger.com