Hi all,
I am Jason from Minneapolis. I have been reading and gleening information from the forum for a few months now, but wanted to jump in an interact more with all the great people on here. Hopefully I can contribute a few things along the way as well.
I have a Masterbuilt 30 inch electric smoker (MES? - I will have to hunt down the acronym list), and have been using it for almost 2 years. I've done some sausage making, curing, and smoking of meat, cheese and nuts.
Some of the things I am interested in learning more about: curing/aging whole muscle and sausages, doing some mods or building a smoker from scratch, and what else can be thrown in the smoker.
Thanks all for your great contributions! I hope I can add something to the conversation going forward!
Jason
I am Jason from Minneapolis. I have been reading and gleening information from the forum for a few months now, but wanted to jump in an interact more with all the great people on here. Hopefully I can contribute a few things along the way as well.
I have a Masterbuilt 30 inch electric smoker (MES? - I will have to hunt down the acronym list), and have been using it for almost 2 years. I've done some sausage making, curing, and smoking of meat, cheese and nuts.
Some of the things I am interested in learning more about: curing/aging whole muscle and sausages, doing some mods or building a smoker from scratch, and what else can be thrown in the smoker.
Thanks all for your great contributions! I hope I can add something to the conversation going forward!
Jason