Originally Posted by tommerr
I want do do ground sausages like brats and polish until something else tinkles my fancy. I am the canary in the coal mine for food chemicals. I have had to avoid all processed meat like sausages, lunchmeat, hot dogs and frozen birds for at least 15 years. When I chanced upon smoking and sauages, I jumped like a big dog. This weekend I will assemble my MES smoker. Then what? Well, I want to do some smoked salmon, ribs and a pulled pork until my sausage stuff arrives. I am so very pleased to have found this forum and you good people.
I am truly a Newbe; CIB combat infantry Viet Nam.
First of all welcome home!
If you're gonna start with Salmon, there are a lot of good recipes on this forum. Just type in "Smoked Salmon" in the search box at the top of each page, and go from there.
If you want to make the kind of Smoked salmon that you can pick up in your hand to eat, without it falling apart, check out the "Smoked Salmon" in my signature (below).
But first make sure your MES works right, and produces smoke at lower temps, such as 110˚ to 160˚. If it doesn't, depending on the model number of your unit, you may be able to get a FREE upgrade to your unit that takes 2 minutes to change.
So don't go putting anything in your MES, until you season it, as per instructions in your owner's manual, and then make sure it smokes at ALL temps above 100˚.
You should also think about getting an "A-MAZE-N-SMOKER", to solve ALL of your future "consistent smoke" problems.
Dong Tam, Mekong Delta, 9th Inf Div, 1969