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  1. J

    "Cold" Smoking

    I've got the MES30 going today. Ambient temp is -14deg F. Don't think I'll have any problems generating smoke from the chip tray. Might be an expensive ham once my electrical meter stops spinning though. Days like today seem to exaggerate the uneven heat in the smoker too. My smoker probe temp...
  2. J

    Uneven cure problems?

    So after 14 days I pulled the bellies from the ziplock bags to smoke. I did a dry cure as posted in the other thread and I got very little liquids out. Anyway I noticed some color differences as I was putting them on the hangers. It looks like part of the slab didn’t cure. Is this a problem? The...
  3. J

    No liquid coming out with a dry rub?

    So I did a 12 lb belly with 1.5% salt, 1% sugar, and 0.25% curing salt. It’s been in the fridge for 5 days in a ziplock but I’m not getting any liquid out. I thought I was going to get liquid in the bag and I’d flip it every other day. Any idea why I’m not getting any liquid in the bag? My other...
  4. J

    My curing salt took on moisture

    My jar of curing salt took on moisture from humidity. Can I still use it as a % by weight, or will the density be off enough that I won’t get accurate ppm?
  5. J

    Venison snack sticks

    3rd try at snack sticks yesterday. Better than 2nd try, which was better than first try, so at least I’m going in the right direction. They actually were pretty good. It was a 7.5 pound batch with 4.75 lb venison and 2.75 pork grind that was maybe 70/30. I used B&P premix seasoning and I added...
  6. J

    First try at venison ring bologna

    Hey Guys, I'm planning on trying to make up some venison ring bologna and wondering how much pork or beef I should be adding to my venison? The venison was well trimmed so has essentially no fat. I've got the B&P seasoning mix. What do you think is a good mixture of meat to add to the venison...
  7. J

    Smoke schedule for snack sticks...Issues!

    I did a batch of 18MM snack sticks last weekend. 5 pounds lean venison, 4 pounds ground pork (probably around 80/20 on the pork). I have a MES 30 and I fit about 6.5 pounds total in there. I smoked for: 1hr at 125, 1 hr at 140, added a water pan and smoke from here on, 2 hrs at 160, and another...
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