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  1. jusmejim

    Need help with bacon jerky

    I'm wondering if anyone has any suggestions on making "bacon jerky". We recently had a pig butchered and we're not really happy with the bacon. I'm not sure if it was cured or smoked (or both), but it pretty much has no taste at all. The bacon itself is about 50% meat and 50% fat. Does...
  2. jusmejim

    Need some help with a Brisket

    I've only done a couple of briskets in the past. One took forever and the other one cooked quicker than expected, so I certainly don't feel proficient at doing one. Just looking for any help or suggestions that anyone might have. I have a MES40 smoker. Temperature seems to be fairly...
  3. jusmejim

    Masterbuilt Glass Door or Not?

    I've had a Masterbuilt 30" and a 40" both with the glass doors. I'm considering buying a new one and it seems like the ones with the solid doors are quite a bit cheaper. Other than the obvious difference of being able to see your meat as it cooks are there any advantages or disadvantages to...
  4. jusmejim

    How to load a bag to vacuum seal it?

    OK, hopefully no one will make too much fun of my question here. When you're loading your bags to vacuum seal them how do you keep from getting the contents all over the inside edge of the bag? Is there some sort of a "funnel" that you can get to help get the contents in the bag without...
  5. jusmejim

    How long to Smoke 10# of Turkey

    I know the times vary, but for all of you that have experience with smoking turkeys.  I want to smoke half of a 20# turkey.  Cut totally in half so it can lay flat.  I'll be using an MES30.  First what temperature would be best, and about how long would you estimate it will take. Thank you all...
  6. jusmejim

    The Adventure Begins - First Batch of Beef Jerky - Teriyaki & Regular

    This is my first attempt at making Beef Jerky.  Everything was made much easier because of all the great users of this forum. I'm using Eye of Round that I had the butcher slice at 1/4" thick.  Some looks a bit thinner, while a few pieces were fairly "chunky".  Oddly I ended up with exactly 4#...
  7. jusmejim

    First Jerky This Weekend - Questions

    I'm going to be attempting my first batch of jerky this weekend and have a few questions.   I'll be using an MES 30, Eye of Round, Cure #1, and will be making some of it Teriyaki and the rest just a "plain" jerky. For the Teriyaki I plan on using a recipe that we use for stir-fry, which...
  8. jusmejim

    How much fat is ok?

    I've been reading a while on how to make Jerky, and know that too much fat can possibly cause some problems.  I'm finally ready to give it a shot and bought some Eye of Round.  Of course you can't see exactly what you're getting until after it's sliced up.  Does the fat content in this meat look...
  9. jusmejim

    Anyone have a non-working, Masterbuilt 40" - Need internal pieces, racks, pans, etc.

    I have a working, Masterbuilt 40" smoker (model #20072612), but I need all of the internal "pieces".  Racks, drip pan, water pan, & Drip deflector pan.   Just wondering if anyone has an old non-working smoker in which they'd be willing to sell the parts?
  10. jusmejim

    First Brisket - Masterbuilt Smoker - Getting Ready For Tomorrow

    I've been smoking for years using the "cheap" electric type cylinder looking smokers.  I think all I've ever smoked, on the old smoker was ribs and butts. After convincing my wife that the smoker was worn out I talked her into letting me get one of the Masterbuilt 40 In. smokers this time...
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