Where I work you can't carry over vacation time so I always end up with some days to burn at the end of the year plus the days we were given for the holidays. So whats a fella to do with all that time.
12-24 Double Smoked Ham
12-24 While ham was in the offset smoked a batch of Jerky in the MES30
12-25 Smoked a Turkey Breast
12-29 1st try at pepperoni sticks
12-30 Another batch of Jerky cause I could
1-2-2012 Another batch of pepperoni sticks cause I could
Everything posted except the jerky, I have posted these before and made no big changes in either batch.
Here is the 2nd batch of pepperoni sticks. During the 1st batch I had to make a trip to Bass Pros for some supplies and found another brand of seasoning so figured why not.
Two lbs of 80/20 mixed the the Grandma LaMure's pepperoni mix ready for fridge overnight. Pay no attention to the "1 Hour" on the box, that would take all the fun out of it.
Next pic's have counter ready then sticks laid out ready for rest in smoker.
Hung in MES30 while getting everything else ready.
Damn I love this thing, nuff said. Not running the MES over 190 deg so just went with Pecan and Maple dust in the AMNPS
Made a chimney from cardboard just to see if it would make much difference in draft, really could not tell but it was windy on the deck so might try again on a calm day.
Same routine as a couple of days ago, played with MES set points all day to slowly bring up the smoker temps. My MES30 with the 650 watt heater does not like holding close temps at less than 190-200 deg, I can easily overshoot 20-30 deg at set points below that. Done, soaked in ice water and onto the line for the evening, cool temps outside and screened in porch helps out here.
Next morning cut up and ready for bagging.
Seems one fell under the knife
Good thing I have to go back to work, I would have to get a second job to keep buying meat at this rate.
Thanks for looking, all the help and advise I was given last year and hope everyone has a great smokey NEW YEAR.